Baking bread at home is so comforting and joyous that I have got the hang of baking my own bread at home lately. Weekends mean more time and that definitely means more time to bake and cook. So I go with the flow a little more generously than I would dare to do something on a weekday. I love to have freshly baked bread straight out of the oven with a cup of coffee on a Saturday morning. And this means that I start on Friday night for this bread baking project if I have to. I give the dough its first rise in the fridge so that it gets risen sufficiently and slowly overnight, without me needing to worry about the over-proofing of the dough. I have seen this working many a times now. Most of my bread recipes here are about the first rise overnight in the fridge. Next morning, pretty early in the day I let the dough come to room temperature before I shape it into the desired form. And then it’s all about second stage proofing and the baking. By the time, I am ready to have my breakfast, I have beautiful aromatic freshly baked bread to be devoured down with a good cup of coffee. Last weekend, while it was raining, I felt like having some sweet chocolatey, cinnamony bread rolls and I ended up baking these beautiful little Brioche chocolate wreaths. Just look at them, they are so cute and so delicious, just waiting to be gobbled down with some coffee.
- 100 gm unsalted butter, softened
- 1 1/2 tsp active dry or instant yeast
- 1/4 cup milk
- 2 tbsp sugar
- 3 large eggs
- 1 tsp salt
- 2 to 2 1/4 cups all-purpose flour
- 1 yolk beaten with 1 tablespoon water, for the glaze
- 50 gm unsalted butter, at room temperature
- 30 gm granulated sugar
- 30 gm cocoa powder
- 1 tsp vanilla extract
- 1 tbsp honey
- Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes. Stir in sugar and eggs. Add the salt and 2 cups of the flour. Stir until you've formed a shaggy, floury dough.
- Knead the dough for about 2 minutes on low speed. Increase the speed to medium and start adding butter, one tablespoon at a time. Continue kneading until all the butter gets taken in and dough becomes glossy and supple.
- Place the dough in a large lightly greased bowl. Cover and let rise for 1 to 1 1/2 hour, until doubled in size. Place the dough covered in fridge overnight.
- Next morning, prepare the filling by mixing together all the ingredients in a bowl to make smooth paste. Take the dough out of fridge and divide into 6 equal pieces. Taking one piece at a time, roll it into 25 x 15 cm rectangle. Spread one tablespoon of chocolate filling evenly on the rolled dough. Now starting from the longer edge, roll the dough into a cylinder. Using a large knife, make a cut in the dough log, leaving 3 cm at the top uncut. Place the right half of dough over the left, then repeat until you have a "braid" of dough. Gently brush a bit of water onto the ends of the dough and press them together, then place on a parchment lined baking sheet. Repeat with the remaining dough pieces. Cover the shaped wreaths with a damp towel and let rise for 1 hour in a warm place.
- Preheat the oven to 180 degree C. Brush the wreaths lightly with egg wash. Bake for 25-30 minutes, until golden. Serve warm.
Lori Rice says
These look so delicious. And I love that coffee bean decor on the cappuccino in that first picture!