Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
The filling can be adjusted to your taste if you keep to the same amounts of ingredients given in the recipe below. Use different chocolate, perhaps some cinnamon, different dried fruits or even nuts. Top with regular sugar instead of pearl sugar.
This recipe requires half of the brioche dough. If you only want to make this loaf, then divide the dough ingredients, and make a smaller batch. I usually double it so I can use it for two projects.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
500g (1.1lb) white bread flour
250g (8.8oz) egg
12g (0.42oz) salt
9g (0.32oz) instant dry yeast or 11g (0.38oz) active dry yeast or 27g (0.95oz) fresh yeast
60g (2.1oz) sugar
200g (7oz) softened butter
For the filling –
50g (1.75oz) sugar
10g (0.35oz) cocoa powder
150g (5.3oz) chocolate chips
150g (5.3oz) dried cherries
To top –
1 egg for glazing
Pearl sugar
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you will need to let it sit in the egg for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Make the dough. In a large bowl combine the eggs, yeast, salt, and sugar. Whisk to dissolve the salt and sugar. Add 8 tablespoons (200g; 7oz) flour and whisk. Add the softened butter and whisk until smooth.
- Add the remaining flour and mix to a dough. *Desired dough temperature around 25C (77F). If your dough is at this temperature or higher, then refrigerate it after the first fold. If it’s cooler like the dough in the video, then chill it after the second fold.
- Cover and ferment for 30 minutes.
- Fold #1.
- Ferment for 30 minutes.
- Fold #2.
- Ferment for 30 minutes.
- Divide the dough into two piece and shape into balls. If you are making half of the recipe, then give the dough another fold.
- Wrap in clingfilm and cold ferment for 18 – 24 hours. After cold bulk fermentation you can use this dough for any project you like.
- On the next day roll the dough out to a large rectangle and cut it into 3 equal pieces. Brush each piece with water. Sprinkle with the cocoa sugar and top with cherries and chocolate. Roll the dough up.
- Braid the three strands together and tuck the ends underneath. Place the loaf in a bread tin.
- Cover and final proof for 3 – 3.5 hours.
- Brush with egg and sprinkle with pearl sugar.
- Bake at 170C (340F) fan on for 40 minutes.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
