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Chocolate and Vanilla Custard Brioche

  • BAKE: 30
  • SERVES: 12

METHOD

MAKING BY HAND

Using the ingredients indicated, make up a well developed dough.
Rest for 5 minutes.
Roll out to a 37.5 x 30cm (15 x 12 inch) sheet. Spread the custard, made from the given recipe and cooled, over the dough leaving a 2.5cm strip clear at the base. Sprinkle with the chocolate chips.
Moisten the 2.5cm strip. Fold approximately 5cm of dough over and keep folding over until a sealed tube is formed.
Cut crossways into 12 equal pieces.
Place each piece into a well greased muffin tray.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-35 minutes or until doubled in size.

Bake in a preheated oven at 210°C, (400°F, Gas Mark 6½) for 15 – 20 minutes or until golden brown.

“I was about to say what excellent service I got with my flour order, which by the way I received today, I have one baking as I write ! I was debating whether to put bread mixes on my shopping list when it arrived. I must admit I never checked the delivery time when I ordered knowing it would be up to your usual standard, but I was must admit I was surprised at how quick it did come. I should have done this months ago, I did mention I was thinking about it when I last e.mailed you about a query I had with my bread machine , which you answered, and which worked out for me, many thanks. I have just tried a malty bread mix for the first time which tastes gorgeous. My brother in law was visiting from Nottingham last week just as I had brought it out of the machine, he was very impressed and said he had a machine which they never used !!! so I sent him home with a couple of your mixes and strict instructions to get it out and try again, he promised he would as he has now retired from work he seemed quite fired up to give it another try. Anyway thanks again for your very good service. ”

Amanda Kirman

Deb's Tips

Note: For a brighter coloured custard ½ teaspoon of yellow food colour can be added.

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