Recipes

Chocolate Brioche

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1000 g Laucke Wallaby T55 flour 6¼ cups
10 g Salt ½ tbsp
120 g Sugar ½ cup
80 g Cocoa Powder ⅞ cup
400 g Egg 8 x 50 g
350 g Water 1⅜ cups
30 g Instant Dry Yeast 10 tsp
400 g Butter (softened) 1⅝ cups

Method

  1. Preheat oven to 210°C.

  2. Mix all the ingredients, with the exception of the butter, until they come together, then add the butter and develop on 2nd speed for 2 minutes, then develop on 3rd speed for 4 -5 minutes.

  3. Rest for 20 minutes.

  4. Weigh into appropriate sizes, and mould into desired shapes.

  5. Choc chips can be added if desired.

  6. Bake for 20 - 50 minutes depending on size.

Helpful Hints

  • VARIATIONS
  • Mix in chocolate chips, dried fruit or nuts, into the dough at the end of mixing (150 grams per 1 kg of dough).

  • Sweet Bread
  • Bake for 20 - 50 minutes
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