Poached California Raisin Chocolate Brioche

AuthorCalifornia Raisins
Rating

Steven Lee, Sofitel Singapore City Centre

Poached California Raisin Chocolate Brioche
Yields1 Serving
QTY: 5 Brioches (About 200 g each)
Poached California Raisins
 300 g California Raisins
 450 g Blackcurrant juice
 50 g Honey
 1 Cinnamon stick
 ½ Star anise
Dark Chocolate Paste
 200 g Dark couverture chocolate (55%)
 20 g Unsalted butter
Brioche Dough
 480 g Bread flour
 5 g Salt
 120 g Sugar
 25 g Fresh yeast
 120 g Egg
 60 g Egg yolks
 55 g Water
 210 g Unsalted butter, cut into 1 cm cubes
Filling
 500 g Poached California Raisins from above
 500 g Dark couverture chocolate (55%), chopped into bite size bits
 2 Eggs for egg wash
1

Make Poached California Raisins. Bring blackcurrant juice to a boil, mix in California Raisins and all other ingredients, cover and let steep overnight.

2

Make Dark Chocolate Paste. Melt chocolate and butter together over a bain-marie. Stir to combine, then let cool.

3

Make Brioche Dough. With a mixer and dough hook, mix all ingredients except butter together for about 5 minutes on low speed.

4

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.

5

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.

6

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.

7

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.

8

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.

9

Beat eggs until smooth, then brush over risen brioches. Let egg wash dry for 10 minutes.

10

Bake for 15 to 20 minutes in a preheated oven at 160°C until golden brown.

11

Garnish brioches with more Poached California Raisins and serve warm.

CategoryCooking Method,

Ingredients

QTY: 5 Brioches (About 200 g each)
Poached California Raisins
 300 g California Raisins
 450 g Blackcurrant juice
 50 g Honey
 1 Cinnamon stick
 ½ Star anise
Dark Chocolate Paste
 200 g Dark couverture chocolate (55%)
 20 g Unsalted butter
Brioche Dough
 480 g Bread flour
 5 g Salt
 120 g Sugar
 25 g Fresh yeast
 120 g Egg
 60 g Egg yolks
 55 g Water
 210 g Unsalted butter, cut into 1 cm cubes
Filling
 500 g Poached California Raisins from above
 500 g Dark couverture chocolate (55%), chopped into bite size bits
 2 Eggs for egg wash

Directions

1

Make Poached California Raisins. Bring blackcurrant juice to a boil, mix in California Raisins and all other ingredients, cover and let steep overnight.

2

Make Dark Chocolate Paste. Melt chocolate and butter together over a bain-marie. Stir to combine, then let cool.

3

Make Brioche Dough. With a mixer and dough hook, mix all ingredients except butter together for about 5 minutes on low speed.

4

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.

5

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.

6

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.

7

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.