Raspberry and white chocolate brioche
With zingy raspberries and chunks of white chocolate, all you need is a glass of bubbles to make this the most delicious start to Christmas Day. Start on the dough a day ahead to result in beautifully light brioche.
- 40 mins preparation
- 20 mins cooking plus overnight chilling and rising
- Serves 10 - 12
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Ingredients
- 100 g butter
- 2/3 cup milk
- 1 heaped tsp sugar
- 1 tsp yeast
- 2 large eggs
- 300 g plain flour
- 1/2 cup custard
- 1/2 cup fresh or frozen (thawed and drained) raspberries
- 100 g white chocolate, roughly chopped, plus extra to serve
- Egg and milk, for egg wash
Method
- 1Melt the butter in a small saucepan, then add the milk. Heat until just on the warm side of tepid. Remove and add sugar and yeast. Cover and leave to froth for 10-15 minutes.
- 2Lightly beat the eggs in a large bowl. Pour in the yeast/milk mixture and combine. Add the flour and stir continuously for about 5 minutes with a sturdy spoon. Cover and place in the fridge overnight.
- 3The next morning, grease a 12-hole muffin tin and line the bottom of each with a small square of baking paper.
- 4Gently tip the dough onto a lightly-floured bench and press or roll to a 24-20cm rectangle. Spread over the custard, then evenly sprinkle over the raspberries and chocolate. Roll tightly from the long side. With a sharp knife, cut into 10-12 brioche, placing each cut-side up in the muffin tin. Leave to rise in a warm place until puffed up – about 30-45 minutes.
- 5Preheat oven to 180oC fan bake. Brush the puffed up brioche with egg and milk wash, then bake for 16-20 minutes or until golden brown and the bottoms are cooked.
- 6Serve warm or cold and dusted with icing sugar or white chocolate that's been roughly chopped.
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