Chocolate Swirl Brioche
So, what do you do when you buy 10kgs of butter? ….. Make brioche!… croissants… biscuits, cakes… anything that involves butter!
If you thought you misread, yes… I bought 10kgs of butter. Creamy, French, make your butt expand, butter.
Why? Why? Why? I hear you ask?
Thanh and I ventured down to the annual Simon Johnson warehouse sale this year, bright and early. Thanh had a mission: Lescure butter, and lots of it. As we froze our butts off in the line to get it, Thanh could see a pallet of butter at the exit door, and saw the price was $1 a stick! That’s cheaper than supermarket butter! We waited patiently to get through the door to secure us some buttery goodness. They were only letting a certain number of people through the door at a time which made for a more plesant shopping experience, and not one of those crazy ones you see on TV where you have two women grabbing the same boot at some crazy shoe sale! Armed with about 3kg of chocolate each, biscuits, and other random noms, we reached the butter! Lescure was $1.25 a block, usually something like, $10-13.. and the box of LeSecret was $1 each for 250g sticks. We both grabbed two boxes (5kg a box) each, and some Lescure for eating, not cooking. Whilst Thanh gave some of his butter away, I now have a dedicated shelf in my freezer for butter, but since I do a lot of baking, it probably won’t last me too long. I usually buy my butter in bulk at Costco anyway!
So yes, back to brioche. I thought it was my first time making it, till Lisa reminded me we make brioche buns for our Heston burgers. Just like when we made those buns, I didn’t feel like the bread was proving as well as I had hoped, but the end result looked pretty damn good.
It’s a very rich, buttery loaf indeed. I’m going to use the basic brioche dough to try a few other things and see how they go. Stay tuned!
Chocolate Swirl Brioche
8g dry yeast
1 tablespoon lukewarm water
¼ cup (55g) caster sugar
2 tablespoons lukewarm milk
1 2/3 cups (250g) OO flour
2 eggs, lightly beaten
225g butter, chopped and softened
75g dark chocolate, chopped
¼ cup (60ml) single (pouring) cream
1 egg extra, lightly beaten
1. Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Combine the sugar, salt and milk in a seperate bowl. Place the flour, yeast mixture and egg in the bowl of an electric mixer and, using a dough hook, beat on low for 1 minute. Increase speed to high, add the milk mixture and beat for 10 minutes or until dough comes away from the sides of the bowl.
2. While the motor is running, gradually add the butter and beat for 6-7 minutes or until glossy and elastic.
3. Place the dough in a bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
4. Place the chocolate and cream in a small saucepan over low heat and stir for 2-3 minutes or until melted and smooth. Set aside to cool completely.
5. Roll the dough out on a lightly floured surface to a 45cm x 30cm rectangle. Spread the dough with the chocolate mixture and, starting from the longest edge, roll to enclose the filling. Place in a 22cm lightly greased Bundt tin. Cover with a clean, damp cloth and set aside for 1 hour or until doubled in size.
6. Preheat oven to 180ºC. Brush the dough with egg and bake for 35-40 minutes or until golden.