Blackcurrant and White Chocolate Brioche

  • Blackcurrant and White Chocolate Brioche

Blackcurrant and White Chocolate Brioche

Description

(makes 8 little cakes)

 

Rich buttery yeast cakes oozing with sweet sour syrupy fruit.  We always use frozen blackcurrants because they come destalked.

 

INGREDIENTS

 

35g (3 tbsp) butter (melted) for greasing moulds

40g (4 tbsp) sugar for sprinkling into moulds (plus extra to sweeten blackcurrants if desired)

210g (1½ cups) destalked blackcurrants

80g (½ cup) white chocolate buttons

1 recipe Best Ever Brioche Dough

1 egg (lightly beaten)

icing sugar for dusting

 

 

METHOD

 

  • Butter liberally eight 9cm diameter Brioche moulds * and sprinkle with sugar.

 

  • If desired toss blackcurrants in a little sugar to sweeten.

 

  • Punch cold dough down and divide into 9 pieces (reserve one piece of dough for jaunty topknots on Brioche). Divide blackcurrants and white chocolate buttons into 8 piles.

 

  • Roll out each piece of dough into a round (approx. 16 cm in diameter). Place a pile of blackcurrants and white chocolate buttons in middle of each dough round and pleat dough around fruit to secure it.

 

  • Put one Brioche into each mould. Brush with beaten egg (being careful not to spill too much on the inside of the tin, as this will make it difficult to remove the Brioche).

 

  • To make the topknots using reserved dough, roll little balls (approx. 1cm in diameter) and place on top (in centre) of Brioche. Leave Brioche in a warm place for approx 20-30 minutes, or until the dough does not spring back when pushed.

 

  • Preheat oven to 200ºC. A few minutes before placing Brioche in oven place a shallow baking pan with 2cm boiling water on the floor of the oven (or on lowest shelf).
  • Brush Brioche once again with beaten egg and bake for 15-18 minutes or until golden brown.
  • Dust with icing sugar and serve with whipped cream if you wish.

 

 

Best Ever Brioche Dough

(makes enough for eight 9cm Brioche)

 

INGREDIENTS

 

60ml (¼ cup) lukewarm water

½ tsp sugar

1 tsp active dried yeast granules

15g (1 tbsp) sugar

225g (1½ cups) flour *1

150g butter (roughly diced & softened)

2 egg yolks

1 egg white

½ tsp salt

water as needed

baking spray for greasing bowl

 

 

METHOD

 

  • In a small bowl combine water, first measure of sugar and yeast. Let stand for 2 minutes until foamy.

 

  • In the bowl of an electric mixer, put second measure of sugar, flour and butter. Mix with paddle attachment until butter and flour are completely blended.  Add egg yolks and mix for 30 seconds.

 

  • Add egg white, salt and yeast mixture and beat just to combine (dough should not form a ball, but should be a wet and sticky batter. Add a little water if necessary).

 

  • Transfer dough to a lightly greased bowl, cover with plastic wrap and let dough rise at room temperature for 30-45 minutes (the dough will have risen very little during this time), then refrigerate *2 dough for 45 minutes (dough can be refrigerated overnight if desired).

 

  • Use dough as required.

 

 

 

*2   Dough must be cold before it can be punched down and shaped.  If it is at room

temperature the butter will ooze out from the dough.