Chocolate Cinnamon Brioche Rolls Recipe
For the starter:
7g dry yeast
2tsp sugar
3tbs milk
A few pinches of flour
For the dough:
6 eggs
100g caster sugar
100g light brown muscavado sugar
500g flour
1tsp salt
50ml milk
250g butter
100g milk chocolate
100g dark chocolate
50g brown sugar
Some powdered cinnamon
100g butter, melted
1. For the starter, mix the milk with the sugar and stir in the dry
yeast. Add a few pinches of flour and leave to stand for 5 minutes.
2. Whisk the eggs and sugars in a separate bowl, then add the yeast
mixture and mix well.
3. Add the salt to the flour and mix the flour into the egg
mixture.
4. Add the milk to the mixture and mix well.
5. Add the butter one tablespoon at a time and incorporate
properly.
6. Allow the mixture to rise for 2 hours.
7. Deflate the dough by pounding it with well-floured fists. The dough will be very sticky at this point and this is normal. Cover with cling film and place dough in refrigerator overnight (you can keep the dough refrigerated at this stage for 3-5 days).
8. Roll the dough out on a well-floured surface. If the dough is
still too sticky, add a good sprinkling of flour to thicken it. Keep
adding flour until it doesn't stick. Roll into a sheet of about
30cmx20cm.
9. Melt both chocolates over a water bath and spread over the rolled out dough. Sprinkle evenly with the brown sugar and cinnamon.
10. Starting from the side furthest away from you, tightly roll the
dough towards you.
Cut the roll into roughly 5cm rounds. Place the rounds in rectangular
cake tins. The amount of rounds you place in your cake tins depends on
the size of your cake tins. Brush with melted butter and allow to rise
for about an hour.
11. Preheat the oven to 180˚C. Bake the brioche for 20-25 minutes or until golden brown. Remove from oven and allow to cool on a wire rack. Serve upside down as a loaf or gently break the individual rolls apart. Serve with chocolate spread.
