The “magic” of Brioche is well-known. Broiche with chocolate, is like leveling up! This is another taste sensation! Especially, as it is light, soft and fluffy in texture. Is it a cake or bread? It tastes like a mild sweet bread. Flavoured with mastica, mahlepi, orange zest and freshly squeezed orange juice. Combining theses flavours complements the bread perfectly, giving it a fragrant, sweet and citric aroma that are classic to the Greek version of this style of bread.
Once you’ve mixed your ingredients together and the dough has doubled in size – here begins the fun part. You divide the dough into 2 equal portions. Next, divide each portion into 15 pieces. This will give you 30 pieces in total. I’m one of those perfectionists that has to weigh and equally divide the dough. My portions all weighed in at 38 grams per ball.
How to construct the portions.
- Taking a single portion in your hand and shape into a ball.
- Make an indentation in the ball and place 10 grams of chocolate on it.
- Roll again, making sure to encase the chocolate in the ball shape.
- Cover the naked ball in slithered almonds.
- Place in prepared cake pan and stacking up as you go.
- Cover with plastic wrap and a small towel. Place in a warm area to double in size. (approximately 1 hour.)
- Bake in oven for 35 minutes.
Spring break just started today and the Brioche with chocolate that I made last night, as all but gone! They devoured the lot, this afternoon. They have more than approved this recipe saying that it’s delicious and when am I making another! I guess I’ll be making another one just after I finish typing this post.
Brioche and Tsoureki (the Greek version) are both absolutely delicious and should be enjoyed throughout the whole year, not just at Easter time. Give this Brioche with chocolate I try, you wont be dissappointed:
- simple ingredients
- easy and fun to make
- chocolate pieces found inside
- light, soft and fluffy texture
- pull-a-part style
- dairy free
- seriously delicious
If you try this recipe, be sure to let us know. Take a photo and tag it #schiavone360 on Instagram. Follow me on my other social platforms Facebook, Twitter or Pinterest to see more of my everyday stories, recipes and wellness tips.
Brioche with chocolate
A soft and fluffy, freshly baked Brioche with chocolate straight out of the oven is a welcomed sight at Easter time. Although this can be enjoyed all throughout the year.
- 10 gr dry active yeast
- 100 ml almond milk lukewarm
- 125 gr sugar caster
- 150 gr butter of choice melted
- 1 zest of an orange
- 100 ml orange juice freshly squeezed
- 1 egg
- 1 tsp vanilla extract
- 3-4 gr mahlepi ground
- 1/4 tsp sea salt
- 1 gr mastixa ground
- 500 gr strong flour
- 300 gr chocolate 65% cacao
- 150 gr slithered almond flakes
In a large mixing bowl add the dry active yeast and 1 teaspoon of sugar. Mix and set aside whilst you heat the milk.
In a small saucepan heat the milk slightly and pour over the yeast mixture and gently stir to combine.
In another large bowl sift the flour, salt, ground mahlepi and ground mastiha. Add the sugar and whisk all the dry ingredients until well combined. Add to the yeast mixture. (If you are using a stand mixing machine set on low speed for 3-4 minutes and slowly add the melted butter. Afterwards set to moderate speed for 10 minutes or until it becomes a smooth soft dough.)
If like me you are using a hand-held mixer, use the spiral dough hooks. On low to medium speed mix the yeast and sugar for 2-3 minutes. Slowly add the melted butter and continue to mix for another 7-8 minutes on medium to high speed. Total mixing time of the dough is 10 minutes.
Place the dough in a large bowl that has been brushed with a little oil or melted butter. Cover with plastic wrap and towel and place in a warm area for approximately 1 hour or until the dough as doubled in size.
Remove the plastic wrap cover and transfer to a clean working space. Divide the dough into 2 equal portions. Divide each portion into 15 portions. This will give you 30 pieces. Approximate weight of each portion is 38 grams.
Take one portion and gently roll into a ball shape. Make a slight indentation and place 10grams of chocolate. Cover the chocolate in the dough and again, roll between your palms to ensure it is well covered.
Dip into the slithered almonds and place into a prepared cake pan. I use a circular spring form cake pan approxemately 9″ or 20cm in diameter. Stack the balls around and the on top between the gaps and build your way up. Place extra chocolate between the spaces if you like. Repeat with the remaining portions.
Cover the cake pan with plastic wrap and a towel again. Place in a warm area and allow to rise 1 hour.
Preheat the oven to 160 degrees.
Bake for 35 minutes or until golden brown. Remove from the oven and allow to cool slightly in the pan for 10 minutes. Remove from pan and cool on a wire cooling rack. Serve slightly warm with honey or marmalade for a breakfast.
Perfect for Easter Sunday breakfast.