GBBO inspiration
So last week saw the Final of Great British Bake-Off, with Nancy winning with her perfect tartes au citron and not least her amazing Moulin rouge inspired creation. I had hoped Chetna would win, but after her departure the previous week, I was in Team Luis. I thought his Showstopper was great too, particularly the choux arch, but on the day I think Nancy deserved her win overall. This means it is also the end of the Great Bloggers’ Bake-off and the GBBO Bakealong! So I come to the question of what on earth am I going to bake this week? I don’t really have time for the laminated pastry, it would be a bit excessive to bake mini Victoria sponges AND scones AND tartes au citron, and the “pièce montée” looked a little too elaborate for my small kitchen without all the professional kit. Luckily Jenny from Mummy Mishaps allowed us a bit of license for the final, and we can bake anything a bit special based on something featured in this series. The bake I have chosen falls into several categories – enriched dough, European bakes and advanced dough, due to the techniques used. Read on for my recipe for Tear-and-share Brioche with Salted Caramel Icing!Brioche recipe
In this tear and share, each roll is made up of two layers of dough, one flavoured with a layer of cocoa powder, and the other with a layer of salted caramel icing sugar. The icing on top is salted caramel flavour, and there are chocolate curls to decorate. The process of making the brioche was quite time-consuming. I ended up refrigerating it overnight and doing the second rise in the morning before baking. If you had more time you could probably do it all in a day. Start early! Brioche is a very buttery and soft dough so can be very sticky to handle. Make sure you flour surfaces well when making it to avoid the dough sticking everywhere. However, the results were great and I was really pleased! My children loved it (who wouldn’t!) and the brioche itself was very rich and buttery, with a lovely soft texture.Step by step
- Place the flour in the bowl of a stand mixer.
- Add the sugar and salt on the sides of the bowl.
- Add the milk, yeast and beaten eggs to the bowl.
- Turn the mixer onto low speed and mix for 5 minutes.
- Turn the speed up to medium and mix for another 5 minutes. The dough will start coming away from the sides of the bowl.
- Add the butter and continue to mix. Keep mixing until the dough is smooth and elastic.
- Place the dough in a bowl, cover with clingfilm, and allow it to rise at room temperature for 1 hour.
- After an hour, knock back the dough, them transfer to the fridge and chill it for 1 hour.
- Split the dough into two pieces, and make both into a rectangle of about 25 cm across. It is best to do this on a tray or lightly floured surface. Refrigerate after doing this, it will be much easier to handle.
- When chilled, brush one rectangle with egg wash and then a thin layer of cocoa powder. Brush the other with egg wash and then sprinkle lightly with the salted caramel icing sugar.
- Place one rectangle on top of the other. Refrigerate again.
- When chilled, roll the two rectangles up tightly together into a long roll, a bit like making a Swiss roll cake. Place in the freezer.
- When firm, remove from the freezer, and cut the roll into six equal pieces.
- Arrange them on a baking sheet lined with baking paper as shown below, to create a flower shape. The picture here shows the rolls after the next rise.
- Refrigerate overnight, or if you have enough time left to continue, carry on. Allow the rolls to rise again, for at least an hour and a half.
- Brush the rolls with egg wash. Preheat the oven to 180 degrees C and bake for 25 minutes until golden.
Why not try
More bread and pastry recipes you might enjoy:- Blueberry Swirl Brioche Buns
- Slow Cooker Chocolate Chip Brioche
- Marzipan and Pistachio Cardamom Buns
Recipe
Tear and Share Brioche
Delicious buttery brioche rolls with chocolate and salted caramel flavours baked into the dough, in a tear and share loaf which is great for breakfast.
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Servings: 6
Calories: 448kcal
Ingredients
- 300 g plain flour (all-purpose flour)
- 1 tsp easy bake yeast
- 100 ml milk
- 40 g caster sugar (superfine sugar)
- 0.5 tsp salt
- 3 large eggs
- 125 g butter softened
Egg wash:
- 1 egg yolk
- 1-2 tsp milk
Icing:
- 50 g salted caramel icing sugar I use Sugar and Crumbs
- water enough to create a thick icing to drizzle
- chocolate curls to decorate
Instructions
- Place the flour in the bowl of a stand mixer.300 g plain flour (all-purpose flour)
- Add the sugar and salt on the sides of the bowl.40 g caster sugar (superfine sugar), 0.5 tsp salt
- Add the milk, yeast and beaten eggs to the bowl.1 tsp easy bake yeast, 100 ml milk, 3 large eggs
- Turn the mixer onto low speed and mix for 5 minutes.
- Turn the speed up to medium and mix for another 5 minutes. The dough will start coming away from the sides of the bowl.
- Add the butter and continue to mix. Keep mixing until the dough is smooth and elastic.125 g butter
- Place the dough in a bowl, cover with clingfilm, and allow it to rise at room temperature for 1 hour.
- After an hour, knock back the dough, them transfer to the fridge and chill it for 1 hour.
- Split the dough into two pieces, and make both into a rectangle of about 25 cm across. It is best to do this on a tray or lightly floured surface. Refrigerate after doing this, it will be much easier to handle.
- When chilled, brush one rectangle with egg wash and then a thin layer of cocoa powder. Brush the other with egg wash and then sprinkle lightly with the salted caramel icing sugar.1 egg yolk
- Place one rectangle on top of the other. Refrigerate again.
- When chilled, roll the two rectangles up tightly together into a roll. Place in the freezer.
- When firm, remove from the freezer, and cut the roll into six equal pieces.
- Arrange them on a baking sheet lined with baking paper as shown below, to create a flower shape. The picture here shows the rolls after the next rise.
- Refrigerate overnight, or if you have enough time left to continue, carry on. Allow the rolls to rise again, for at least an hour and a half.
- Brush with the egg wash.
- Preheat the oven to 180 degrees and bake for 25 minutes until golden.
- Once cooled, make the icing by mixing together the icing sugar and water, and drizzle it over. Scatter with the chocolate curls and serve. A delicious breakfast bread or treat for afternoon tea!50 g salted caramel icing sugar, water, chocolate curls
Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!
Jenny Paulin says
oooooo salted caramel icing sounds divine as does your buttery brioche – i love it and i would love to try a piece of this. mmmmm thank you for joining in this year and good luck x x
bakingqueen74 says
Thanks Jenny 🙂
Mandy says
This looks amazing! Anything with salted caramel gets my vote. #CookBlogShare
bakingqueen74 says
Thanks Mandy!
Helen at Casa Costello says
Ooh now this looks too good! I know the work that goes into making brioche but isn’t it worth it?! Could just eat this now. Thanks again for being such a brilliant part of #Bakeoftheweek x
bakingqueen74 says
It is so time consuming isn’t it Helen, but soo tasty!
Kirsty Hijacked By Twins says
Oooooh this looks and sounds so good!!! It sounds just perfect x #CookBlogShare
bakingqueen74 says
Thanks Kirsty, they gobbled it up!
Lucy Parissi says
Great idea – I can just taste it! I can imagine this lasted 5 nanoseconds after it had cooled down sufficiently to eat without burning your tongue. Yum! Thanks for linking to #CookBlogShare and #GBBO Bake Along
bakingqueen74 says
You got it! 🙂