Back
- or -
Email
Password
Sorry, we couldn't find those details.
Enter your email address:
Sorry, we couldn't find that email.
Register with MaltaToday now
Register below to start posting comments, receive SMS news alerts and subscribe to our newsletter.
or enter your details manually below...
First Name:
Last Name:
Email:
Password:
Hometown:
Birthday:
Sorry, we couldn't find that email.

RECIPE | Chocolate brioche with Sichuan peppercorns

20 February 2012, 12:00am
Ingredients

.                 70ml milk, warmed

.                 50g sugar

.                 1 package active dry yeast

.                 500g all-purpose flour

.                 60g unsweetened cocoa powder, sifted

.                 2 tsp salt

.                 1 tsp finely ground Sichuan peppercorns

.                 100g semisweet chocolate chips

.                 7 eggs

.                 220g unsalted butter, at room temperature

Method

1.    In a small bowl, combine the warmed milk and 1 teaspoon of the sugar.

2.    Sprinkle the yeast over the milk and stir lightly. Let stand until foamy, about 5 minutes.

3.    Combine the flour, cocoa, salt, ground Sichuan peppercorns, chocolate chips and the remaining sugar and mix well.

4.    Beat in the yeast mixture.

5.    Add 6 of the eggs, one at a time.

6.    Reduce the speed to low and beat in the butter, 1 tablespoon at a time, until thoroughly incorporated. The dough should be soft, smooth and slightly sticky.

7.    Transfer the dough to a floured bowl, cover with plastic wrap and let stand in warm place until risen and puffy, about 1 hour.

8.    On a floured work surface, pat down the dough. Gather it into a ball. Flour the bowl and return the dough to it. Cover and let stand again until risen, about 45 minutes.

9.    Generously butter two loaf pans. Turn the dough out onto a floured work surface and cut it in half. Pat each half into a rectangular loaf and transfer to a prepared loaf pan, seam sides down; neatly fold in the ends. Loosely cover with plastic wrap and let stand until the dough fills the pans, about 1 hour.

10. Preheat the oven to 180°C.

11. Beat the remaining egg and brush some over the tops of the loaves.

12. Using a sharp knife, make a lengthwise slice in the center of each loaf.

13. Bake for 35 minutes, rotating the loaves halfway through baking, until they sound hollow when tapped.

14. Transfer the pans to a rack to cool slightly, then run a knife around the edges and turn the loaves out onto the rack.

15. Serve the brioche warm or at room temperature.