Ingredients Jump to Instructions ↓

  1. 1 (6 g) packet fast-rising active dry yeast

  2. 75 ml warm milk

  3. 1 teaspoon sugar

  4. 1 ounce strong white bread flour

  5. 2 free-range eggs

  6. 8 ounces strong white bread flour

  7. 1/2 teaspoon salt

  8. 1 tablespoon vanilla sugar

  9. 2 ounces unsalted butter

  10. 12 (1 ounce) your favourite chocolate squares

  11. 1 cup icing sugar

  12. 1 tablespoon cocoa powder

  13. hot water

Instructions Jump to Ingredients ↑

  1. Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.

  2. 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. 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. 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. Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.

  6. 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. When doubled in size, knead the dough again for another minute - just to knock the air out a bit.

  8. 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. 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. 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. 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. Tear off a piece when you want & enjoy!


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