Maddie is a friend of mine from school who I first got to know actually from winning the scholarship for my exchange. Maddie applied for the same thing and wanted my advice, but actually ended up going for a year-long exchange with Rotary (traitor!!). She came back 4 weeks ago now but has already moved out! I definitely understand, but I did find it quite funny. We were actually at the same flat viewing by chance, and after that we thought we should catch up and ended up having brunch. I was making the sweet thing (of course!) and I saw this recipe in the Little and Friday recipe book that I really wanted to try. I know I've made brioche before, but this recipe was much easier and less time consuming AND it had chocolate. Yum! So after walking up the 200 stairs to Maddie's new flat (seriously? Why do we even live in Wellington?!) we enjoyed these very yummy and reasonably easy to make brioche. They're good anytime of the day really, just make and eat them!
60g fresh yeast, crumbled, or 3t dried yeast
6 1/2 cups plain flour
1/2 cup caster sugar
200g chocolate bits
1/2 cup cream
200g chocolate bits
In a saucepan, heat milk over a medium heat until lukewarm. Remove from heat and sprinkle over yeast. Stir until yeast has dissolved. Place dry ingredients into a mixing bowl. Using an electric beater with a dough hook attachment, mix at a low speed. If you do not have a mixer, mix by hand to combine. Add yeast mixture and eggs to bowl, continuing to mix at a low speed. Mix until a sticky dough forms. Stop mixer and scrape down dough from sides of bowl. Increase to medium speed and mix for 10 minutes until an elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip the dough onto a lightly floured surface and knead for 10 minutes. Cut butter into small pieces and gradually add to dough mixture, mixing until well combined. Cover bowl with a tea-towel and allow dough to prove until it has almost doubled in size. Tip dough onto a floured bench.Preheat oven to 180°C and grease 3-4 texas muffin tins. Roll the dough into a rectangle measuring approx 45cm x 20cm and 1cm thick. Position the dough on the bench so that the longer side is facing you. Spread a thick layer of chocolate ganache over the dough, ensuring it is fully covered, and sprinkle over chocolate bits. Roll up dough away from you to form a long log. Using a sharp knife, slice into 5cm-wide slices. Place each scroll into a muffin tin. Lightly beat the egg and brush the tops with the lightly beaten egg. Bake for 20 minutes or until golden brown. Allow to cool before removing from tins. If melted chocolate leaks out the bottoms, spoon it back on! Yum!
Put chocolate in a medium sized bowl and heat on low in the microwave until the top layer of chocolate starts to melt. Pour over cream and heat also on low for around 30 seconds-1 minute. Then just keep mixing until no chocolate lumps remain. Leave in the fridge until the mixture is no longer warm but don't let it set.