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Buttery chocolate orange brioche recipe

Buttery chocolate orange brioche recipe

1 rating

Treat the family to an indulgent Christmas brunch with this buttery chocolate orange brioche recipe. This is the perfect way to spend an afternoon baking, resulting in a buttery orange loaf studded with melting dark chocolate chunks. See method

  • Serves 12
  • 45 mins to prepare and 1 hour to cook, plus 3 1/2 hours rising
  • 406 calories / serving

Ingredients

  • 500g strong white bread flour
  • 1 tsp fine salt
  • 60g caster sugar
  • 7g sachet fast-action dried yeast
  • 100ml whole milk
  • 4 large eggs, at room temperature
  • 200g Lurpak® Slightly Salted Butter, removed from the fridge 1 hr before you start, so it’s malleable
  • 2 oranges, zested
  • 150g Tesco Finest dark cooking chocolate, roughly chopped
  • 1 egg yolk, beaten

Perfect with:

Lurpak Slightly Salted Block Butter Lurpak Slightly Salted Block Butter
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    1700kj
    406kcal
    20%
  • Fat

    21g 30%
  • Saturates

    12g 61%
  • Sugars

    12g 14%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 47.4g Protein 9.1g Fibre 2.5g

Method

  1. Put the flour, salt, sugar and yeast into a large mixing bowl or stand mixer, use electric beaters with a dough hook or the dough hook attachment on your stand mixer. Put the milk in a saucepan and gently warm through. Pour the warm milk into the flour mix and mix the dough together on a low speed. Add the eggs one at a time as the dough comes together.
  2. Mix the dough for about 5 mins until the dough is smooth and springy to touch. Start adding teaspoons of Lurpak® to the dough one by one, mixing all the time, waiting for each spoonful to be incorporated into the dough before adding the next. It will take about 5 mins. Add the orange zest and the chocolate and mix until evenly incorporated.
  3. Scrape the dough down evenly into the bowl, cover with clingfilm and leave the dough to rise and rest for 1½ hrs. After this, put the covered dough in the fridge for 1 hr. Line a 2lb loaf tin with nonstick baking paper.
  4. Take the dough out of the fridge and use a dough scraper or spatula to scrape the dough down the sides. Carefully scrape the dough into the prepared loaf tin, taking care not to knead or flatten the dough at this stage. Once in the loaf tin, gently press it evenly across the tin, cover with a tea towel and leave to rise for 1 hr until nearly risen to the top of the tin.
  5. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the risen dough with the beaten egg. Bake the dough in the centre of the oven for 55-60 mins. Check after 40 mins, you may need to cover with foil if browning too much. The brioche will be cooked through when a knife inserted into the centre comes out just with chocolate and no dough. Leave to cool in the tin.

See more Christmas baking recipes

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