I've been meaning to make a batch of brioche for a while and last weekend I finally got around to it. You do have to make the dough the night before you want to bake it, and can keep in the fridge for 24 hours (or 36 as I found out when I got home far to late to bake it on the day I had planned).
You'll need:
250 grams of strong flour
2 tablespoons of caster sugar (or more if you want it sweeter)
1 tablespoon of yeast (or 1 sachet)
3 eggs (plus an extra for glazing)
60 ml of warm milk
120 grams of butter (at room temperature)
Good dark chocolate (70%+)
Warm the milk in a pot on a low heat with the sugar, once dissolved remove from the heat and pour in a bowl. You'll probably have to let it cool down, it needs to be body temp. When it is at temperature mix in the yeast and let it stand for a good 10 minutes to activate the yeast.
Ok so you need a mixer, I used a hand held with dough hooks. Sieve the flour into the milk mix, and beat until smooth and elastic.
Cut the butter into 8-10 pieces and beat 1 piece at a time until it is completely incorporated. When it is mixed cover the bowl with plastic wrap and let the yeast work for 30-60 minutes then refrigerate.
After 24 hours (or 36 like me) let it stand on the bench to warm through for 30 minutes or so, but don't leave it for too long other wise it will be too soft to handle.
While the dough is resting, butter and flour a pan. And preheat the oven to 200°C (no fan).
Get a good portion chocolate and bash it with a rolling pin.
Roll out the dough in to a rectangle (I left mine for too long to roll out, so it was bit soft). Sprinkle over the chocolate, make sure to leave an edge.
Roll up the dough.
Cut the rolled dough and arrange in the pan. Leave to rise for an hour.
Beat an egg and brush over the brioche. Place on a middle rack in the hot oven, cook for about 20 minutes, keep a close eye on it as it will burn easy.
Once cooked, pull out your golden brioche and let it cool in the pan for 10-15 minutes. Then remove and cool on a rack. Serve warm with lashings of butter.
