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.
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
Nutrition
Calories: 448kcal | Carbohydrates: 55g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 385mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg