chocolate brioches with spiced vanilla nutmeg sauce
If you want warm brioches on the table for breakfast, you can make and shape the dough the night before; ready for baking in the morning.
Author: the simple good life
Ingredients
- 4 cups flour
- ¼ oz active dry yeast
- 1 teaspoon salt
- 1 ½ stick unsalted butter, diced
- ¼ cup sugar
- 3 extra-large eggs, at room temperature
- ⅔ cup milk, luke warm
- 3 ½ oz bittersweet chocolate. Coarsely shopped
- beaten egg, to glaze
- a 12-cup muffin pan, silicone or well-greased nonstick
Instructions
- Put the flour, yeast and salt in the bowl of a large electric mixer and mix by hand. Add the butter and rub into flour with your fingertips until the mixture looks like fine crumbs. Mix in the sugar. Beat the eggs with the milk until thoroughly combined, and then add to the flour mixture. Using the dough hook attachment of the mixer, mix the ingredients on low speed until you get a heavy, sticky dough. Scrape down the sides, and then knead the dough in the machine on low speed for 5 minutes until glossy, very smooth and soft. If you don’t have a food mixer, mix the ingredients as above, and then knead the dough by hand. Cover and let rise at normal room temperature (not too warm) until doubled in size (about 1 ½-2 hours).
- Turn out the risen dough onto a lightly floured work surface. Punch down, and then work the chopped chocolate, kneading gently for about 1 minute. Divide the dough into 12 equal portions. Pinch off a marble-sized ball from each portion and roll into a smooth, neat ball. Shape the rest of the portion into a neat ball and drop into the muffin pan. Flour your index finger and push into the center of the dough in the pan, then place the smaller ball over this hole. Repeat with the remaining portions of the dough. Slip the pan into a large plastic bag, slightly inflated, then let rise until doubled in size, about 1 hour in a warm kitchen or overnight in the fridge.
- When ready to continue, preheat the oven to 400 degrees.
- Uncover the brioches and lightly brush with beaten egg to glaze. Bake in the preheated oven for 18-20 minutes until firm and a good golden color. Let cool for a minute for the crust to firm up, and then carefully turn out onto a wire rack. Eat warm or let cool completely, then store in an airtight container and eat within 24 hours or freeze for up to 1 month.
Notes
To make the Spiced Vanilla Nutmeg Sauce:
Spiced Vanilla Nutmeg Sauce
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.
Spiced Vanilla Nutmeg Sauce
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.
