Ingredients
-
-
1
-
75
-
-
1
-
1
-
-
2
-
-
8
-
1/2
-
1
-
2
-
-
12
Directions
Mama’s Chocolate Tear & Share Brioche, This is the same basic recipe as my regular Tear & Share Brioche but this one has the added bonus of having chocolate centres & chocolate icing!
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Steps
|
1
Done
|
Mix the Warm Milk & Yeast in a Bowl. Leave to Stand For a Few Minutes. |
|
2
Done
|
Sift the 1oz of Flour Into the Milk & Yeast Mix, Add the 1 Tsp of Sugar & Mix Well. Leave to Stand in a Warm Place For 10 Mins or Until Frothy (will Look a Little Like Mousse!). |
|
3
Done
|
While the Starter Is Standing, Sift the Flour & Salt Into a Mixing Bowl. Add the Vanilla Sugar Then Rub in the Butter. ( Rub in Method - Rub the Butter Into the Flour to Create 'bread Crumbs' - Like You Do With Short Crust Pastry)). |
|
4
Done
|
When the Starter Is Frothy, Whisk in the 2 Eggs. When the Eggs Are Fully Incorporated, Pour the Mixture Into Mixing Bowl & Stir the Ingredients Until They Come Together to Form a Ball. |
|
5
Done
|
Remove the Ball of Dough & Knead on a Lightly Floured Surface For a Minute or Until No Longer Sticky. |
|
6
Done
|
Place the Dough on a Lightly Floured Dish or Tray, Cover & Let Rest in a Warm Place For Around 90 Minutes or Until Roughly Doubled in Size. |
|
7
Done
|
When Doubled in Size, Knead the Dough Again For Another Minute - Just to Knock the Air Out a Bit. |
|
8
Done
|
Dust a Work Surface With Flour Then Divide the Dough Into 12 Equal Pieces ( Cut Dough Into Quarters Then Cut Each Quarter Into Thirds). Place a Square of Chocloate in the Centre of Each Piece of Dough Then Form Into a Ball. |
|
9
Done
|
Lightly Grease a Baking Tin Then Place the Balls Inside - 3 in the Middle of the Tin & 9 Around the Edges - Make Sure There Are Spaces in Between. |
|
10
Done
|
Place in a Preheated Oven at 230 C (450 F) For Around 18 Minutes. Start Checking the Brioche at 15 Minutes, Remove from Oven When Pale Gold All Over. |
|
11
Done
|
Remove from Tin & Allow to Cool.divide the Icing Sugar Into 2 Bowls. Add the Cocoa Powder to One & Add a Tiny Bit of Hot Water at a Time to Each, Until You Have a Thick Icing That You Drizzle Over the Brioche. Slowly Drizzle the Icing Over the Brioch Until It Is Almost Covered. |
|
12
Done
|
Tear Off a Piece When You Want & Enjoy! |
