cardamom + chocolate brioche rolls

chocolate chip and cardamom brioche 7So, how’s it going?chocolate chip and cardamom brioche 6chocolate chip and cardamom brioche 4I’m back home in The North. I’m sad about Brexit. I thought Adele killed it at Glastonbury. I’m going to find out my exam and degree results this week. And last but not least… I have an actual proper grown-up postgraduate job!

A mind-blowing week.

chocolate chip and cardamom brioche 3Whilst I try to compute all of that, come and make brioche with me.chocolate chip and cardamom brioche 2These weird little sort-of-sweet French rolls are my first foray into bread-making in a long time. Keen to use more of the ground cardamom I purchased for my cardamom and orange blondies, I was inspired by a recipe in Danish on Pinterest that used it in brioche rolls alongside chocolate. It lends a subtle je ne sais quoi {come on, it’s a French recipe, let me off} making the rolls a little more interesting.chocolate chip and cardamom brioche 1I think I first became aware of brioche through the enriched dough weeks in Bake Off. It’s separated from normal breads by the addition of eggs and butter, and needs a heck of a long prove time. I think you’d have to get up pretty early if you wanted to have these guys for breakfast, but as my Mum pointed out, my brother gets up at midday anyway so they still count as breakfast for him. Love it when a plan comes together!chocolate chip and cardamom brioche 5

Cardamom and chocolate brioche rolls

  • Servings: makes 10
  • Time: requires around 12 hours proving time
  • Print

Adapted from the ‘Breakfast Brioche Buns’ recipe in Edd Kimber’s Patisserie Made Simple

Ingredients:

  • 180g plain flour
  • 180g strong white bread flour
  • 20g caster sugar
  • 1 tsp fine salt
  • 1 tsp ground cardamom
  • 85ml lukewarm milk
  • 7g sachet of fast-acting dried yeast
  • 4 eggs {room temp.}
  • 150g unsalted butter {room temp.}
  • 100g milk choc chips

Method:

Mix together the two types of flour, sugar, salt and cardamom in a large mixing bowl.

In a jug, mix together the milk and the dry yeast, and leave for a few minutes to wake up.

Pour the yeast mixture into the dry ingredients, followed by 3 of the eggs. Mix using electric beaters {with a dough hook attachment if possible} for 10 mins, so that the dough is smooth and elastic.

With the beaters still going, add the butter in small chunks until it’s well combined into the dough. Once all incorporated, knead with the beaters for a further 10 mins.

Transfer the dough into a well-oiled bowl, cover with cling film and put into the fridge to prove overnight {or 8-10 hours}.


Retrieve the dough from the fridge and tip out onto a clean, floured surface. Gently punch out most of the air.

Pour the choc chips on top and knead them into the dough. Divvy it up into 10 small pieces and roll into oblong shapes to fit into the mini loaf tins.

Leave the rolls to prove for another couple of hours somewhere warm, or in the fridge for 4-5 hours.

Preheat your oven to 160*C {fan-forced}. Use the remaining egg to coat the rolls in an egg wash and bake for 20-25 minutes. 

Advertisements

2 thoughts on “cardamom + chocolate brioche rolls

  1. Wow Hannah, these look absolutely amazing! they’re so cute in those little cardboard cases, and I bet the cardamom works really nicely in them too.
    Welcome back up north and well done on securing yourself a postgrad job 🙂
    Angela x

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s