If you want a huge hooray, make pastry the French way…
Recipe by Anna Montali
Photography by Graeme Wyllie
Chocolate brioche with orange drizzle
- 80ml (1/3 cup) milk, scalded
- 10g instant yeast
- 50g sugar
- zest of 1 orange
- 3 large eggs
- 250g cake flour
- pinch of salt
- 80g butter
- 80g dark chocolate, chopped
- 1 large egg yolk
- 30ml (2 tbsp) milk
- juice of 1 orange
- 100g icing sugar
Pour the milk into a small bowl. Sprinkle the yeast and 15ml (1 tbsp) of the sugar on top of the milk and leave to stand until it starts to foam, about 30 minutes.
Meanwhile, blend the orange zest with the remaining sugar in a food processor until finely ground.
Combine the foaming yeast mixture with the zest mixture, add the eggs and blend until smooth.
Sift the flour and salt into the egg mixture, beating constantly until the dough is sticky and soft.
Beat in the butter 15ml (1 tbsp) at a time, adding the next spoon only once the butter has been incorporated.
Place the dough in a large, well-buttered bowl, cover with plastic wrap and leave in a warm place until doubled in size, about 1 – 2 hours.
Butter 6 brioche cups and chill in the refrigerator for 30 minutes, then brush again with a little more butter and return to the refrigerator.
Knock down the dough and leave to prove for a further 2 hours.
Preheat the oven to 200°C.
Knead the chocolate very gently into the dough, reserving about 60ml (¼ cup) of plain dough.
Divide the chocolate dough into 6 and roll into balls, placing a ball in each chilled brioche cup.
Mix together the ingredients for the egg wash. Make a slight indentation with your finger in the centre of each brioche and brush with the egg wash.
Roll the reserved plain dough into 6 small balls. Place a ball in the indentation on top of each brioche. Cover and leave to rise for 1 hour.
Bake the brioche until golden, about 40 minutes. Turn out on a wire rack to cool.
For the topping, mix enough of the juice and sugar to form a paste. Drizzle over the brioche and serve.