Steven Lee, Sofitel Singapore City Centre
Make Poached California Raisins. Bring blackcurrant juice to a boil, mix in California Raisins and all other ingredients, cover and let steep overnight.
Make Dark Chocolate Paste. Melt chocolate and butter together over a bain-marie. Stir to combine, then let cool.
Make Brioche Dough. With a mixer and dough hook, mix all ingredients except butter together for about 5 minutes on low speed.
Gradually add butter while mixing on medium high speed, fully incorporating each piece before adding the next; it should take you 12 to 15 minutes to add all the butter.
Continue mixing on medium high speed for another 5 to 7 minutes, until dough reaches the windowpane stage. Transfer dough to a lightly greased bowl, cover with cling wrap and let proof for 1 hour, until doubled in size.
On a lightly floured work surface, punch down dough to release the air, then divide into 5 pieces, each about 200 g. Shape each one into a rectangle, then cover and let relax for 15 minutes.
Roll a dough piece into a rectangle, about 2 mm thick. Spread on a thin layer of Dark Chocolate Paste, then sprinkle Poached California Raisins and chopped dark chocolate evenly over. Tightly roll up dough. Repeat with remaining dough, paste and filling. Cover and chill rolls for 15 minutes.
Cut each roll lengthwise into 3 strips, then braid strips together. Place breads in loaf pans (19.6 cm long by 9.4 cm wide by 5.3 cm deep). Let them rise for 30 to 45 minutes or until nearly doubled in size.
Beat eggs until smooth, then brush over risen brioches. Let egg wash dry for 10 minutes.
Bake for 15 to 20 minutes in a preheated oven at 160°C until golden brown.
Garnish brioches with more Poached California Raisins and serve warm.