Cinnamon Sugar Brioche Scrolls AND Chocolate Swirl Brioche

 

 

I made two versions of that most delicious of breads, brioche. It's official, I'm greedy.

Cinnamon Sugar Brioche Scrolls AND Chocolate Swirl Brioche
adapted from Martha Stewart and Donna Hay's A Cook's Guide
Makes 10 Scrolls and 1 Loaf

For the Dough:

225g unsalted butter at room temperature and cut into small pieces, plus extra for greasing

2 tablespoons lukewarm water

60g caster sugar, separated into portions - 55g and 5g

2 teaspoons dry yeast

4 cups "00" flour, plus up to 1/2 cup extra if needed

2 teaspoons fine sea salt

8 eggs

For the Cinnamon Sugar:

55g caster sugar

2 teaspoons ground cinnamon

For the Chocolate Ganache:

100g dark chocolate, chopped

80ml cream

1 beaten egg. lightly beaten for brushing

1 tablespoon Demerara sugar for sprinkling

Make the Dough:

Place the water in a small bowl and sprinkle over the yeast and 5g caster sugar. Set aside for 5 minutes.

Put the 4 cups of flour, salt and the remaining 55g caster sugar into the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and mix briefly on medium speed to combine. Add 8 of the eggs, one at a time, beating well after each addition. Replace the paddle with a dough hook.

Gradually add the pieces of butter, a little at a time, mixing well after each addition. Beat on medium for about 10 minutes. Add a little more flour (up to 1/2 a cup, but no more) if the dough is really sticky and hard to manage. It should be smooth and shiny.

Grease a large bowl with butter and put the dough in it. Cover with plastic wrap and set aside to double in bulk for about 1 1/2 hours.

Punch the dough down and knead it briefly. Cover with plastic wrap and refrigerate it overnight.

Divide the dough into two equal portions.

Make the Cinnamon Sugar:

Pour the caster sugar and ground cinnamon into a small bowl and stir to mix.

Make the Cinnamon Sugar Brioche Scrolls:

Preheat the oven to 190 degrees C. and butter a 20cm cake pan. Set aside.

Take one portion of the dough. Lightly flour a work surface and roll the dough out to a 45cm x 25cm rectangle. Sprinkle the dough with the cinnamon mixture and, taking one of the longer edges, roll to enclose the filling. Cut the dough into 10 even pieces. Place the scrolls side by side in the prepared cake pan. Cover with a damp cloth and leave for about an hour to puff up and double in size.

Brush the dough with beaten egg and sprinkle with Demerara sugar. Bake for 15 minutes, then lightly cover with foil and bake for a further 15 minutes. Turn out onto a wire rack to cool.

Make the Chocolate Ganache:

Put the chocolate into a heat proof bowl. Put the cream into a small saucepan heat until small bubbles start appearing at the edges of the pan. Pour the hot cream over the chocolate. Leave for 5 minutes. Stir to combine. Set aside to cool to a spreadable consistency.

Make the Chocolate Swirl Brioche:

Preheat the oven to 190 degrees C and butter a 22cm x 8cm loaf pan. Set aside.

Take the remaining half of the dough. Lightly flour a work surface and roll the dough out to a 45cm x 20cm rectangle. Spread the ganache over the dough, leaving a 1cm boarder around the edges.Take one of the shorter edges and roll to enclose the filling. Place the dough, seam-side down, into the prepared loaf pan. Cover with a damp cloth and leave for about an hour to puff up and double in size 

Brush the dough with beaten egg and bake for 35-40 minutes. Turn out onto a wire rack to cool.