Prep time 20 min
Cook time 15 min
Nutritional information per serving
Weight 8 g
Calories 414 cal
Total Fat 25.4 g
Saturated Fat 15.5 g
Carbs 36.6 g
Sugars 10.8 g
Sodium 172.4 mg
Fibre 2 g
Protein 8.7 g
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preheat oven to 200°c/180°c fan forced. grease an 8 hole mini loaf pan.
combine yeast, milk and sugar in a small bowl. set aside for 5 minutes or until frothy.
place flour and cinnamon in the bowl of an electric mixer. pour in yeast mixture and eggs. using the dough hook attachment, turn the mixer on low and knead until just combined.
gradually add butter; knead until well incorporated. transfer to a clean greased bowl; cover with plastic wrap. set aside in a warm place for 1 hour or until double in size.
knock back dough and knead on a lightly floured surface for 2-3 minutes or until smooth. divide into eight even portions. roll each portion into a smooth ball and place into prepared pan. repeat with remaining dough; push plaistowe 70% cocoa chocolate pieces into the tops of the dough. set aside in a warm place for 30 minutes to rise.
brush each brioche with extra egg. bake for 15 minutes or until golden brown and cooked through.
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