The recipe for this brioche comes from Kim Evans book “Treats From Little and Friday”. The recipe makes a big mix, so I divided it in half freezing half for next time. The dough also makes amazing doughnuts so another reason perhaps to have some lurking in your freezer ready for when the mood takes you.
60g fresh yeast, crumbled, or 3 tsp dried yeast
6½ cups flour
3 tsp salt
½ cup caster sugar
140g unsalted butter
1 jar Barkers Dulce de Leche
100g dark chocolate
In a saucepan, heat milk over a medium heat until lukewarm. Remove from heat and sprinkle over yeast. Stir until yeast has dissolved.
Place dry ingredients into a mixing bowl. Using an electric beater with a dough hook attachment, mix at a low speed. If you do not have a beater, mix by hand to fully combine.
Add yeast mixture and eggs to bowl, continuing to mix at a low speed. Mix until a sticky dough forms.
Stop mixer and scrape down dough from the sides of the bowl. Increase to medium speed and mix for 10 minutes until an elastic, shiny dough form and pulls away from bowl. If doing this by hand tip dough onto bench and knead for 10 minutes.
Cut butter into small pieces and gradually add to dough mixture, mixing until well combined.
At this stage Kim says to cover the bowl with tea towel and allow dough to prove until it has almost doubled in size. I covered mine with cling film and proved overnight.
Tip dough onto a floured bench and divide in half. Divide one half into six even pieces. One at a time roll these out to (or as close to) a 20cm x 30cm rectangle. Spread a sixth of the Dulce de Leche over leaving a 1cm border all the way round. Scatter on some of the chocolate and then carefully roll up. At this stage you may want to chill the caramel and chocolate log while you repeat the process for the remaining five.
Once chilled cut the log in half, lengthwise, so the striations of the dough and filling are visible. With the cut sides facing up, place the left side of the log over the right and then repeat with the right over the left until you have a braid.
Shape the braided dough into a circle, making sure the “ends” go past the circle and overlap one another. Tuck the long end under and up through the centre hole. Sounds complicated I know but when you do it you will understand. You are basically tying the dough into a knot. The good news is even what looks like a big mess now will look fab once baked.
Place your twists onto a lined baking tray, cover with a tea towel and allow to prove for approx one hour.
Bake at 180°C for about 20 minutes or until the twists are golden brown.