Chocolate and orange brioche - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
- 375 g Strong white bread flour
- 50 g Cocoa powder
- 1 tsp Salt
- 2½ tsp Easy bake yeast
- 3 Orange(s) zested
- 1 tbsp Unrefined golden caster sugar
- 100 ml Orange juice
- 3 Egg(s) (free range) medium
- 125 ml Butter melted, plus extra for brushing
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1
Put the flour, cocoa, salt and sugar into a bowl and mix together. Sprinkle over the yeast.
For this step you'll need:
- 375g Strong white bread flour
- 50g Cocoa powder
- 1tsp Salt
- 1 tbsp Unrefined golden caster sugar
- 2½tsp Easy bake yeast
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2
Add the orange zest and mix to a soft dough, adding the orange juice, eggs and butter.
For this step you'll need:
- 100ml Orange juice
- 3 Egg(s) (free range) medium
- 125ml Butter melted, plus extra for brushing
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3
Turn the dough onto a lightly floured board and knead for 10 minutes until smooth. Grease a 2lb / large loaf tin.
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4
Break the dough into 8 equal sized pieces. Shape each piece into a smooth ball in the palm of your hands before positioning the dough balls into the tin next to each other.
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5
Leave to prove until doubled in size. Meanwhile preheat the oven to 220°C (fan 200°C, gas mark 7).
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6
Brush the dough with melted butter and bake for 10 minutes in the oven.
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7
After this time reduce the oven temperature to 190°C (fan 170°C, gas mark 5) and bake for a further 25 minutes until well risen.
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8
Once baked, carefully turn out, brush again with melted butter and leave to cool or enjoy still slightly warm!