Issue 50 of Baked and Delicious has a recipe for Mini Chocolate Orange Brioches. Personally I think ruining chocolate with orange should be an arrestable offence. But with a couple of tweaks I though the recipe could be rescued…
The basic brioche recipe contains:
- 450g strong white bread flour
- 14g easy bake yeast
- 1tsp salt (tsp… oops… I read that as tbsp!)
- 2tbsp sugar
- 125g unsalted butter
- 4tbsp milk
- 4 eggs (I used EU medium)
It all starts with melting the butter into the milk on a low heat on the hob.
The original recipe makes 12 buns, in two batches of 6 (as that’s the size of the silicone dish they give you). I’m going for batches of 18, which is their 6 plus a muffin tray of 12. That worked out at about 50g per bun.
- Six of cherry and dark chocolate, due to excess cherries from Borough Market, with half a cherry on top
- Six of strawberry (for our garden!) with dark chocolate
- Six of raspberry with white chocolate
Basically I flattened each piece of dough, put the chocolate piece in the middle, put the fruit on top.
They taste really good when you get a bite with chocolate and fruit in. Unfortunately if you don’t get chocolate and fruit… you notice the excess salt :( If I did them again I’d certainly reduce the salt, but probably also up the sugar. Maybe 2tsp salt (10g) and 4tbsp (60g) sugar.
UPDATE: most people at work are happy with the taste… but my boss spat his out due to the salt! So, I think it’s best to go with 1tsp (5g) of salt, but still maybe up the sugar.