This Satsuma & Dark Chocolate Brioche is tender and buttery. With a hint of citrus and plenty of bittersweet chocolate, you won’t want to stop eating it. Bake some up soon. You’ll love it.
I try to keep it light here at Awesome on 20. People come for cheese and chocolate and other assorted carbs. And yet there’s so much more to life than just what we eat. Granted, we can’t actually have one without the other, but somehow I just can’t find it in me to be totally lighthearted at the moment.
It seems every day the world grows a bit heavier. There’s some new terror to contend with. And while I am immensely privileged that none of this affects me directly, I still feel the weight of it. I’m thousands of miles away from wildfires and bombs, and I feel powerless in the face of such devastation and cruelty. I notice it in the kids at my school as well. They’re scared, and I don’t know how to realistically reassure them.
I know we can give. I know we can vote. I know we can be more conscientious about how we spend our money. But beyond that, the one thing I’ve always clung to is compassion. We’ve got to hold onto each other more fiercely than ever. And not just the people who are close to us, but to every single other. We are all precious and worthy of love.
So even though the world seems to be falling apart at the moment, maybe it is still okay to get in the kitchen and bake. I can’t think of anything more cozy and comforting than this loaf of Satsuma & Dark Chocolate Brioche. It fills your home with the scent of citrus and fresh baked bread. Could there be a more heavenly combination? This bread is buttery and light. Eat it warm so the chocolate is slightly melted. It’s pure heaven.
What makes Satsuma & Dark Chocolate Brioche so awesome?
This is another recipe from the incomparable Paul Hollywood. The first time I tried it, I had no idea if it was going to turn out. This was my first brioche loaf. It was more than fine. I couldn’t stop eating it.
The great thing about this recipe is that you can mix up the dough the night before and let it rise in the fridge overnight. I actually think it’s much easier to do it this way. There’s also no complicated shaping. Just divide the dough up into eight balls and place them strategically in your loaf pan.
I also happen to know that if you bake this and then have to go out of town for a few days and leave it in your fridge, it will go a bit stale. Don’t worry. Make it into French toast. It’s unbelievable.
The world is very uncertain. Find what you know to be true. Make something beautiful and share it with others. Satsuma & Dark Chocolate Brioche is a good place to start.
Satsuma u0026amp; Dark Chocolate BriocheCourse: SnacksDifficulty: Medium
A rich and fluffy bread flavored with citrus and dark chocolate
250 grams white bread flour, plus extra for dusting
3 grams salt
30 grams caster sugar or superfine sugar
5 grams fast-acting yeast
80 ml warm whole milk
2 eggs, room temperature
Zest of 2 satsumas or tangerines
Juice of 1 satsuma or tangerins
130 grams unsalted butter, room temperature, cut into 1-inch cubes
100 grams dark chocolate, chopped, chips, or chunks
1 egg beaten with a splash of milk to glaze
- Add the flour to the bowl of a stand mixer. Add the salt and sugar to one side of the bowl and the yeast to the other side. Add the milk (which you microwaved for about 30 seconds just to make to take the chill off) and the eggs, along with the citrus zest and juice.
- Using your dough hook on low speed, bring this all together for 1 minute before raising the speed to medium and mixing for another 4 minutes. You should see your dough starting to come together.
- With the mixer still running, begin to add in your butter a cube at a time as the dough continues to mix for about another four minutes. Don’t worry about waiting for each cube of butter to be worked in. You’ll still have some decent sized chunks of butter at the end. Finally, add in the chocolate and mix until it’s combined. Your dough will still be very wet at this stage.
- Scrape your dough out of the bowl into a greased container with a lid. It should be big enough to leave some room for your dough to grow. Put the lid on the container and put your dough in the fridge to chill for at least 5 hours or overnight. It will rise some, but most importantly, it will firm up.
- Once your dough is chilled and rested, tip it out onto a lightly floured surface. Roll it into a fat cylinder like a sausage and divide the dough into 8 equal pieces. We’re not getting judged here, so no need to actually weigh the pieces. Form each piece into a ball.
- Grease your loaf pan, then place your dough ball in a 2-1-2-1-2 pattern. It’s sort of like a five on a domino if the pattern just kept repeating. Cover your time with a clean tea towel and leave it in a warm spot to rise for about 2 hours.
- Preheat your oven to 200 C (400 F). Just before you’re ready to bake your bread, brush the top with your beaten egg and milk to give it a shiny finish. Bake for 25 minutes or until a skewer comes out clean. Let it rest in the pan for about five minutes before turning it out to cool on a wire rack. You definitely could serve it cold, but warm is better.
If you want to try your hand at more yeasted bread, try this pillow soft Potato Bread.