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1 Hot Cross Chocolate Brioche

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Hot Cross Chocolate Brioche

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Ingredients

6 portion(s)

Dough

  • 350g bakers flour
  • 50g raw sugar
  • 10g Yeast
  • 120g whole fat milk
  • 2 eggs, 50g
  • 100g Butter

Chocolate Filling

  • 80g Milk
  • 1 egg white
  • 50g caster sugar
  • 20g flour
  • 25g Raw Cocoa
  • 15g Butter

Flour Piping

  • 40g flour
  • 1t olive oil
  • 50g water

Dried Fruit

  • dried cranberries (crasins)
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  • 6
    3h 20min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Dough

  1. 1. Place milk  and yeast into bowl Closed lid and mix

    3mins/37c/speed 2.  

    2. add flour, eggs and sugar to bowl Closed lidand knead 

    10mins/Dough mode while slowly adding small cubes of butter through the the mixing bowl lid. 

     

    3. Place the dough into a large glass bowl and cover with plastic wrap and leave in a warm place until it rises to double its size. About 2 hours.

     

  2.  

    Chocolate Filling

     

    1. Place milk into bowl and heat

    5min/90c/speed 2. 

     

    2. add egg white, sugar, flour, cocoa and butter cook

    5mins/60c/speed 2.

     

    3. place in a bowl and refrigerate. 

    3. Assembling

  3. Describe the preparation steps of your recipe

  4. 1. Remove dough from bowl and place on thermomat. Using a rolling pin, roll a 30 x 20 cm rectangle.

     

    2. Place chocolate filling down the centre of the rectangle and sprinkle with dried canberries.

     

    3. Roll the dough onto itself to form a log.

     

    4. Remove from thermomat and cut  into 6 equal slices. 

     

  5. 5. Place each slice into a muffin tin cut side up. 

    6. Flour cross

  6. 1.  place flour, water and olive oil into bowl Closed lid and mix

    30sec/speed4.

     

    2. Place mixure into piping bag and pipe crosses on each. 

     

    3. Preheat oven to 180C and bake for 15 to 20 mins. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These are really good. I

    Submitted by bbkb8283 on 3. April 2015 - 11:49.

    These are really good. I found chocolate abit runny I probably should of left in fridge longer.

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  • Hi there raw sugar is brown

    Submitted by Nat Louise on 15. March 2015 - 22:10.

    Hi there raw sugar is brown sugar but i am sure you could could use white as well.

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  • Hi ! Could you tell me what

    Submitted by dohi26 on 6. March 2015 - 08:02.

    Hi ! Could you tell me what you call raw sugar ?Sorry I am french lol. Is it brown or white ? Thank you

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