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Chocolate Brioche

  • BAKE: 18
  • SERVES: 12


Classic Ciabatta Bread Mix 5 x 500g
  • Classic Ciabatta Bread Mix 5 x 500g
  • Wright’s Ciabatta Bread Mix 500g
  • Caster Sugar 125g
  • Cocoa Powder 30g
  • Butter (softened) 50g
  • Milk 280ml
  • Egg 1 medium
  • Dark Eating Chocolate 100g
  • White Eating Chocolate 200g
  • Sugar 50g
  • Boiling Water 100ml



METHOD (Makes 12)
1. Place all the ingredients under “Dough” into a bowl and mix to a soft dough.
2. Knead well for 5 minutes until a well developed dough is formed.
3. Cover loosely with polythene and allow the dough to rest for 5 minutes.
4. Meanwhile chop both the dark & white chocolate into small chunks.
5. Add the chocolate chunks and mix well, using dusting flour if required.
6. Divide the dough into 12 and mould each piece into a round.
7. Place into pre-greased mini brioche pans or lined muffin tins.
8. 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.
9. Remove the cover and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 18 minutes until well risen.
10. For the “Glaze”, dissolve the sugar in the boiling water and brush over the baked brioches.
11. Leave to cool in the tins for 5 minutes before placing on a wire rack to cool.

“The Ciabatta mix is by far the best I have ever tasted, try putting grated Parmesan & torn Basil in it - fantastic ! It also makes great Pizza bases. By the way, I bake this without the aid of a bread machine. ”

Ian Trovey

Deb's Tips

Perfect for a girl's get-together with hot chocolate or coffee, super at suppertime too!

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