You will need 12 individual brioche tins (9cm across the top)
330g strong plain white flour, ‘00’ if possible, plus extra for dusting
5g fine salt
15g fresh yeast, finely crumbled or 7g dried easy-blend yeast
50g caster sugar
200g eggs, beaten, plus extra for glazing (weigh, after discarding shell, into a bowl set on digital scales)
200g chilled unsalted butter, cut into 1cm pieces, plus extra for greasing
1 tbsp orange-flower water (optional)
50–75g Grenada Chocolate Co. chocolate (71% cocoa solids), broken into squares
granulated sugar, for sprinkling
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Sift the flour and salt into the large bowl of a free-standing food mixer fitted with a dough hook attachment, and add the yeast, sugar and eggs. Mix on low speed for about 10 minutes, or until you have a smooth silky mixture, then gradually add the cold butter, a few pieces at a time, and mix until soft and well combined. (Making the dough with an electric mixer results in a light and airy brioche, as the butter doesn’t melt into the dough.)
Add the orange-flower water, if using, and mix the dough on medium speed for a further 2 minutes. Don’t be alarmed if the dough seems rather sticky. Remove the bowl from the mixer, cover it with clingfilm and leave it in a warm place for 1 hour. Remove the clingfilm and return the bowl to the mixer. Mix on low speed for 1 minute to knock it back. Re-cover and place the bowl of dough in the fridge for at least 12 hours (preferably overnight).
The next day, lightly grease and flour the brioche tins. Remove the dough from the fridge, scoop it out of the bowl on to a lightly floured work surface and knead it briefly until smooth. You should have about 800g of dough, which will now feel very firm, as the butter will have hardened in the fridge. Divide the dough into 12 equal pieces, weighing about 65g each, to fit your tins. shape the pieces of dough into balls on a lightly floured surface, burying 1 chocolate square in the centre of each ball. Place the dough pieces in the prepared tins and leave them in a warm place, covered with a clean damp cloth, to rise until they increase in size by at least a third and become light and airy. this can take 1–2 hours, or you can leave them in a cool room overnight and the brioche will be ready to bake first thing in the morning.
Preheat the oven to 190°c/gas mark 5. Brush the tops of each brioche lightly with beaten egg, sprinkle with granulated sugar, and place the tins on a baking tray.
Bake for 5–10 minutes, until lightly coloured, then reduce the heat to 170°c/gas mark 3 and bake them for a further 5–10 minutes, or until they sound hollow when tapped on the bottom and are golden brown. Turn out and serve immediately while they are still warm, or leave them to cool on a wire rack.