Peanut Butter, Chocolate & Apricot Brioche
Last night, my friends Gail, Kitty & I did a seven mile walk, at Midnight to raise money for St Catherine's Hospice. Needless to say afterwards we were very tired and went straight to bed after. This morning, I woke up to a lovely family brunch with coffee and this brioche my Dad made for me.
Ingredients for the brioche
250g white bread flour
5g salt
30g caster sugar
7g yeast
150g egg (about 3)
20ml milk
125g unsalted butter
For the filling
5 tbsp smooth peanut butter
4 tbsp apricot jam
100g milk chocolate, finely chopped
1 egg yolk
Method
1. Place the flour, salt, sugar and yeast into the bowl of a freestanding mixer and mix together. Beat the eggs with the milk, add to the bowl. Knead for 15 minutes, until the dough becomes stretchy.
2. Slowly add the butter piece by piece, mixing still on medium. This should take about 5 minutes. When done, allow the mixer to continue for another 5 minutes, until the dough is smooth, silky and very strechy. Place the dough on a greased baking tray, wrap tightly in cling film and put in the fridge overnight.
3. The next day, flour the worktop and roll out the dough into a rectangle about 30x35cm. Spread with peanut butter then dollop the jam over fairly evenly. Sprinkle over the chopped chocolate and then roll into a tight spiral. Set this, seam side down, onto a baking tray and squeeze the ends off to make a smooth end. Allow to rise for 1 hour.
4. Preheat the oven to 180 fan. Glaze with the egg yolk and bake for 20-25 minutes. If after 15 minutes it looks dark, cover with tin foil for the remaining time. Allow to cool completely before serving.
Ingredients for the brioche
250g white bread flour
5g salt
30g caster sugar
7g yeast
150g egg (about 3)
20ml milk
125g unsalted butter
For the filling
5 tbsp smooth peanut butter
4 tbsp apricot jam
100g milk chocolate, finely chopped
1 egg yolk
Method
1. Place the flour, salt, sugar and yeast into the bowl of a freestanding mixer and mix together. Beat the eggs with the milk, add to the bowl. Knead for 15 minutes, until the dough becomes stretchy.
2. Slowly add the butter piece by piece, mixing still on medium. This should take about 5 minutes. When done, allow the mixer to continue for another 5 minutes, until the dough is smooth, silky and very strechy. Place the dough on a greased baking tray, wrap tightly in cling film and put in the fridge overnight.
3. The next day, flour the worktop and roll out the dough into a rectangle about 30x35cm. Spread with peanut butter then dollop the jam over fairly evenly. Sprinkle over the chopped chocolate and then roll into a tight spiral. Set this, seam side down, onto a baking tray and squeeze the ends off to make a smooth end. Allow to rise for 1 hour.
4. Preheat the oven to 180 fan. Glaze with the egg yolk and bake for 20-25 minutes. If after 15 minutes it looks dark, cover with tin foil for the remaining time. Allow to cool completely before serving.
It was the perfect treat after a late night and a long walk! X Bo
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