Step #1
METHOD (Makes 12): Place all the ingredients under “Dough” into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #2
Cover loosely with polythene and allow the dough to rest for 5 minutes. Meanwhile chop both the dark & white chocolate into small chunks.
Step #3
Add the chocolate chunks and mix well, using dusting flour if required. Divide the dough into 12 and mould each piece into a round.
Step #4
Place into pre-greased mini brioche pans or lined muffin tins.
Step #5
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size. Remove the cover and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 18 minutes until well risen.
Step #6
For the “Glaze”, dissolve the sugar in the boiling water and brush over the baked brioches. Leave to cool in the tins for 5 minutes before placing on a wire rack to cool.
