COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Pull Apart Chocolate Brioche

Try this gooey brioche with chocolate and marshmallows for an indulgent treat. It’s the perfect dessert for sharing with friends and loved ones

8 Portions

Medium 120 Minutes

Ingredients

Ingredients

For the recipe  Pull Apart Chocolate Brioche

For the brioche:

270 g Plain Flour plus extra for dusting
50 g Caster Sugar
5 g Salt
7 g Fast-action dried yeast
70 ml Whole Milk
2 Mediums
Egg Yolk
tsp Dr. Oetker Madagascan Vanilla Extract
120 g Unsalted Butter cubed and at room temperature
150 g Milk chocolate hazelnut spread
50 g Dr. Oetker Milk Chocolate Chunks
30 g Dr. Oetker Heart Marshmallows
Egg Yolk mixed with 2 tsp milk (egg wash)

To decorate:

Dr. Oetker Chocolate Hearts
50 g Dr. Oetker Milk Chocolate Chunks

preparation

Preparation

1

For the Brioche: In a bowl of a stand-alone mixer fitted with a dough hook, place the flour, sugar, salt and yeast. On a slow speed mix the dry ingredients. Once combined, add the milk, eggs, egg yolk and vanilla extract and continue to mix on a slow speed for 2 minutes. To knead the dough, increase to a medium speed and continue to mix for a further 8 minutes, making sure the dough is soft and smooth

2

Add the cubes of butter piece by piece and continue to mix until the butter is evenly distributed, this will take around 5 minutes. You may need to scrape the bowl every few minutes to ensure the butter is dispersed evenly. If the dough is too wet or soft to handle, add up to 3 tbsp of flour until the dough is more manageable

3

Place the kneaded dough on a lightly floured surface and roll into a rectangle, roughly 50 cm x 40 cm. Move the dough around from time to time to make sure it’s not sticking to the work surface, and dust with extra flour if needed

4

Spread the chocolate spread evenly across the dough and sprinkle with Dr. Oetker Milk Chocolate Chunks and Dr. Oetker Marshmallow Hearts. Roll the dough lengthways into a long, thin sausage - be careful not to split the dough during this process. Cut the dough into 8 rolls, they will look like pinwheels when laid flat

5

Arrange the pinwheels into a greased circular 9" cake tin, starting with one in the middle, surrounded by the other 7, to form a flower shape. Be sure to place these towards the centre of the tin as the dough will rise during the proving process

6

Brush the top of the loaf with the egg wash and leave to rise in a warm (but not hot) place for an hour and a half, or until the dough has risen and expanded to the edge of the cake tin

7

Once risen, pre-heat an oven to 180 C / 160 Fan / Gas 4. Bake for 20 to 30 minutes or until golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes before removing from the tin and placing onto a wire rack.

8

Remove the brioche from the tin. Take the melted chocolate and drizzle across the brioche. Top with a selection of white chocolate and milk chocolate hearts

Nutritional Information for the recipe Pull Apart Chocolate Brioche

Per Serving Per 100 g / ml
Energy 2135kJ
510kcal
1888kJ
451kcal
Fat 28g 24g
Carbohydrate 0g 0g
Protein 8g 7g