Sweet berry, hazelnut and dark chocolate brioche swirl
|10 g||instant dried yeast|
|15 ml||treacle sugar — or brown sugar|
|3/4 cup||milk — full cream|
|1||eggs — XL|
|30 ml||butter — melted|
|2 1/4 cup||flour — cake|
|30 ml||treacle sugar — or brown sugar|
|1/4 cup||butter — room temperature|
|1/4 cup||treacle sugar — or brown sugar|
|15 ml||cinnamon — ground|
|500 ml||berries — fresh|
|1/2 cup||hazelnuts — skinned, roasted, chopped|
|1/2 cup||dark chocolate — chips or chopped|
|1||eggs — egg wash|
|icing sugar — for dusting|
To see a step-by-step, click here.
Preheat oven to 180°C.
Pour the lukewarm milk into a measuring jug. Add the yeast and sugar and whisk together.
Add the egg yolk and melted butter and whisk again until thoroughly combined.
Allow the yeast mixture to stand for 5 minutes and get all foamy.
In the bowl of your mixer with the paddle attachment (or large mixing bowl) mix together the flour, salt and sugar.
Pour the milk mixture over the dry ingredients and mix until it pulls away from the edges of the bowl. At this point if you’re using a mixer, change to the dough hook attachment.
Knead the dough in the mixer for 8 minutes on a medium speed. If working by hand, place the dough ball on a lightly floured surface and knead for 10-12 minutes.
The dough ball should be smooth, damp and light to the touch, without being too sticky.Remove the dough ball from the mixer and shape dough into a ball.
Grease a large bowl with a mild oil.
Place the dough in the bowl and cover with clingfilm or a damp tea towel. Allow to rest at warm room temperature for around an hour, or until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Get your fresh berries, chopped hazelnut and chopped chocolate ready.
Grease a 25cm cast iron pan. You can also use any oven proof shallow bowl or cake tin.
Once your dough is ready, knock it back. Roll this out to a larger, thinner rectangle of about 30x45cm.
Using a palette knife, spread your cinnamon filling evenly over the top leaving a 3cm border around the edges. Sprinkle over your fresh berries, roast hazelnuts and chocolate.
Using a very sharp knife, cut the roll in half length-ways leaving 5cm of the side where you start uncut.Twist open the two sides of the roll to expose the filling. Plait the two pieces by carefully lifting the one side over the other, repeating until you get to the end of the roll.
Seal the edges by pressing the ends together. Join the ends and create a wreath shape with the dough. Press the ends together.
Quickly and carefully lift your wreath into the greased pan and brush with beaten egg.
Pop into the oven and bake for 25-40 minutes until golden brown and all sticky with berry goodness! Allow to cool for about 20 minutes before dusting with icing sugar, slicing and serving.