There’s a time in life when you have to be honest with yourself. Today is that day for me. I have to admit that I did eat almost half of this Chocolate Chip Brioche, that the kids liked it but knew when to stop, that I may have gout, and that I’m definitely a glutton.
But while we’re being honest I also have to admit the kettle is on for a cup of proper coffee, the baby is asleep, the kids are trashing the back garden and I’m about to have more.
To my fellow bloggers, breast feeders (or beast feeders depending on how you see it!) and brioche fans at The Nest and Colorine’s Wonderful, eat the loaf for the bubbas girls. They need the milk. Make that sacrifice.
Word of warning (other than the gout one): this dough is made the night before it’s needed, rests and rises gently in the fridge, is worked and shaped before resting for a few more hours. If you make it the evening before it’ll be ready to scoff by lunchtime the next day. It takes about 15 minutes all in. Don’t be put off by the need to start the night before.
Chocolate Chip Brioche (makes on monster large loaf)
I made this in the classic ‘tear and share’ brioche shape with one central piece surrounded by eight other pieces. The shape is simple to make. When you leave the dough to rise for the second time the individual ‘balls’ of dough expand to fill the tin and merge together. If you use a smaller or bigger tin than shown this effect may be lost. As my next experiment I want to make individual rolls as they are madly handy for little people. I’ll post an update on those.
You will need: 25cm deep cake tin with spring release, greased with butter
Flour for dusting
500g strong white bread flour
50g caster sugar
10g dried / instant yeast
140ml full fat milk, warm
250g butter (preferably unsalted), soft
5 medium eggs
100g dark chocolate chips
1. In the bowl of an electric mixer, using a dough hook attachment, add the flour. Put the salt and sugar in on one side, the yeast on the other. Add the milk and eggs and mix on slow speed for a minute and on medium for eight until the dough is glossy, soft and elastic.
2. Add the butter and mix for a further 5 minutes on medium setting. Every few minutes stop the mixer and scrape the sides of the bowl so the butter mixes in evenly. The finished dough will be very soft and wet.
3. Tip into a large plastic bowl (leave room for rising) covered with cling film. Put in the fridge overnight or for at least 8 hours.
4. Remove dough from the fridge – it should have risen and be quite smooth and elastic. Tip onto a floured surface. Knead to knock the air out, gradually mixing in the chocolate chips as you go.
5. Divide into nine equal portions, shaped as balls with your hands. Place evenly into the tin with one central ball and right around the edge.
6. Cover with a plastic bag that is nice and loose (a bin bag is perfect) and set aside away from draughts to rise at room temperature. Leave to prove for 2 to 3 hours, until the dough has risen to just over the top of the tin.
After the second proving and ready for baking
7. Heat the oven to 190C/ 170C for a fan oven.
8. Bake for 35 to 40 minutes or until a skewer cones out of the middle clean. (Check periodically from 30 minutes just in case). Ensure you check with the skewer as the loaf colours quickly due to the sugar and butter.
9. Remove, allow to cool. Eat. Enjoy. Lie to others about what’s left.