Easter brioche bread
For the bread
¼ cup warm water
¼ cup warm milk
3T sugar
2 X 10g sachets of yeast
330g Cake flour
1 ½ t salt
3 large free-range eggs
170g butter, softened
For the filling
200g dark chocolate chips
For the icing
110g Butter
125g Icing sugar
1t Vanilla extract
2T Milk
1T Ground cinnamon
Method
For the Brioche
Combine the water, milk and sugar until the sugar has dissolved. Add the yeast and place it in a warm area to froth and bubble for about 15 minutes.Add the yeast mixture to a mixing bowl or cake mixer with the paddle attached, along with the cake flour and salt. Mix together on a low speed, either using the mixing machine or an electric hand mixer.
Once combined, after about 2 minutes add the eggs one at a time, combining into the mixture before adding the next egg, continue beating for another 3 minutes then begin adding the butter in 4 stages, each time making sure the butter is well combined before adding the next amount.
Add the dough to a greased bowl, cover with cling-wrap and place in warm area to rise for 45 minutes or until doubled in size. Place the dough on a floured surface and gently begin rolling out to form a rough, rectangle shape. Lightly dust the rolling pin if it does begin to stick to the dough. Divide the large rectangle into 2 roughly equal sized rectangles. Spread the filling over one of the rectangles before covering with the remaining one. Using a sharp knife cut into 8 equal sized squares. Place them side-by-side into a greased, bread tin, cut side up. Allow to rise for 45 minutes or until almost doubled in size. Place in an oven preheated to 180°C for 35 – 45 minutes, or until a skewer comes out clean. Once just cool enough to handle: remove the loaf and place it on a cooling rack while you spread the brown butter, cinnamon icing over the top. For the icing:Add the butter to a pot over a low to medium heat until it just begins to brown, Carefully begin swirling the pot until is reaches a nutty brown colour. Immediately pour into a bowl and set aside. Add the remaining ingredients and whisk well to combine.
