Description
Chocolate and orange flavoured brioche kit including sachets of bread dough mix, icing sugar, chocolate and orange flavoured filling mix and Belgian dark chocolate chips.Serves 10A dough mix with a chocolate filling mix, Belgian dark chocolate chips and an icing mix to be combined with orange juice to create a drizzle.
Pack size: 510G
Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Icing Sugar, Sugar, Belgian Dark Chocolate Chips (9%) [Cocoa Mass, Dextrose, Emulsifier (Soya Lecithins)], Brown Sugar, Fat Reduced Cocoa Powder, Wheat Gluten, Yeast, Salt, Flavouring.
Allergy Information
May contain milk and egg. For allergens, including cereals containing gluten, see ingredients in bold.
Produce of
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Number of uses
10 Servings
Net Contents
510g e
Preparation and Usage
TO MAKE THE BRIOCHE
You will need:
50ml Semi-skimmed milk; 2 Medium eggs; 90g Softened unsalted butter (50g for the dough, 40g for the filling); 1 tbsp of orange juice, Flour for dusting; Mixer with a dough hook attachment; Large baking tray, greased and lined.
Cooking time 30-35 minutes
Method: Oven
1. Pre-heat the oven to 180°C/Fan 160°C Fan/Gas 4.
2. To make the dough: Using a mixer with a dough hook attachment, empty the bread sachet into the mixing bowl.
Gently warm 50ml of milk until it's lukewarm (not hot). Add the warmed milk and 2 eggs into the bowl with the bread mix. Mix on a low setting for 2 mins.
Weigh out 50g of unsalted butter and add a tablespoon of butter at a time to the bread being mixed. Waiting until the butter is fully incorporated before adding the next tablespoon. Once all the butter has been incorporated, keep the mixer on a low setting for 4 mins. Turn the mixer up to a medium speed setting for 6 to 8 mins, until the dough comes away from the bowl with a smooth and glossy appearance. Scraping down the side of the bowl occasionally. The dough will be ready when it gently falls off the hook, slightly sticky but stretchy. Remove from the bowl and gently knead and fold the dough from the edges to the middle to make a ball, turn over seam side down, place in a bowl, cover with cling film, place in a warm place for 1 1/2 hours, until doubled in size.
3. To make the filling: Place 40g of room temperature unsalted butter into microwaveable bowl. Place into the microwave for 10 seconds, the butter should just start to melt, remove and stir until a smooth thick liquid. Add the contents of the filling sachet and the chocolate chips sachet to the butter and stir well.
4. To assemble: Roll out the dough ball on a lightly floured surface to a rectangular shape approximately 40 x 30cm. Spread the chocolate filling evenly over the dough using a spatula or palette knife. Roll the long side of the dough up into a tight coil. Gently press and roll to ensure the seam is moulded into the dough. Tuck the ends under, carefully cut the dough in half along the length. Gently twist the halves together, ensuring the cut sides is always facing up. Curl into a circle and join and tuck the ends in to make a wreath, then carefully transfer to a large baking tray lined with greaseproof paper. Cover and leave to rise in a warm place for 50 minutes - 1 hour. Bake in the oven for 30-35 mins until golden. Remove from the oven and leave to cool on a wire rack. Meanwhile, make the icing – empty the icing mix sachet into a small bowl and add 1tbsp orange juice. Mix well until smooth then drizzle over the cooled Brioche.
