So a while ago, I posted a recipe for enriched dough chocolate chip brioches. My youngest actually prefers the enriched dough version but I had long hankered after proper, buttery, brioche dough.
I wanted something I could bung in the bread maker and let machine make the dough. And although my Panasonic bread maker doesn’t have a brioche cycle (it’s nearly 20 years old) I knew the newer ones did so I did a search and found a recipe, online, in a newer Panasonic breadmaker instruction book.
These brioches are fairly fuss free. As with all brioche dough, it is very buttery and if handled too much at the shaping stage you become FULLY aware of how much butter is in there as it starts to slide across the kitchen counter and you end up needing to wipe down your hands a lot. But most of the work is done in the bread machine so don’t worry.
Make these the day before you want them, shape them, cover them, stick them in the fridge and the day you want them (they make wonderful breakfasts) just heat up the oven, glaze the buns and stick them in the oven. Voila. Buttery, brioches with melting chocolate inside.
I cooked some of these this morning (made yesterday) because I was making Christmas cards with my children and my friend Mary, who is super crafty came with her absolutely fabulous children and we all sat sticking, embossing and cutting; chatting, the fire burning, lovely music on. It was like something out of a Jane Austen novel, except with Spotify. Connie, the eldest has just started making bagels and asked me for the recipe. So here it is.
One and a half teaspoons of instant yeast
400g strong white bread flour
Four tablespoons of caster sugar
15ml of rum (I seriously don’t know what this does so if you don’t have it I’m sure you can just add a bit more milk but if you have it, add it, I mean why not?)
One and a half teaspoons of salt
70g of butter, cut into cubes and straight from the fridge
90ml of milk
50g of butter, cut into cubes and straight from the fridge for later *
100g chocolate chips, I prefer dark – for when the dough is out of the machine
Put everything except for the chocolate chips and ‘later’ butter into the bread maker and set the dough cycle – it should be about 2hrs. Mine is 2hrs 20minutes.
At the first knead stage (about 30-50 mins in) add the ‘later’ butter. Your machine may have a beeper for ‘later butter’ stage. Mine doesn’t.
*You can add all the butter at the beginning and honestly I’ve not noticed much difference, so see how you go. If you’re around and can add it later, do, if you need to get on with something just add it all at once.
Don’t, however, add the chocolate chips now, they will melt slightly and the dough will be slightly coloured. It doesn’t affect the taste but..I just prefer it done later.
When the dough cycle is finished, take the dough out, flatten out, add the chocolate chips and sort of gently knead them in. Rest the dough for ten mins, then cut 12 pieces out of it and shape into sausage shapes (or rounds). If you find the dough resistant you can cut the 12 pieces, then rest, then shape. Or just cut and shape straight away – see how you feel.
When shaped, place on a baking parchment lined tray, cover with a tea towel and put in the fridge overnight or for a few hours until you need them.
When ready to bake, heat oven to 180C, brush the brioches with egg yolk and cook for 20 mins (check after 15).
Eat about 30 mins out of the oven when it’s the perfect mix of warm brioche and melting chocolate. You can also freeze them, when cold, for resuscitation another day.