A treat for breakfast or light dessert, with marzipan and chocolate inside eggy, fortified loaves
This is based on a recipe from Richard Bertinet, a lighter version of brioche dough. I scaled it up to make two medium loaves, and rolled marzipan and chocolate inside when forming the loaves, for a sweeter and more substantial result.
I hope you enjoy the recipe. I formed the loaves in a standard way for loaf tins, but note that the fortified dough is fairly sticky. There are lots of tutorial videos online.
750g Untreated organic white bread flour no. 4
8g/ 2tsp instant yeast, or 22g fresh yeast if available
90g unsalted butter, softened
375 milk heated to lukewarm temperature
60g sugar (I used unrefined turbinado)
70g marzipan in small pieces
70g dark chocolate in chunks
Add the flour to your bowl
Warm the milk gently to about body temperature.
Mix in the yeast, then rub in the butter.
Next, add the sugar and salt.
Mix in the eggs and milk.
Work the dough for about 8-10 minutes. Leave to rest for an hour.
Form two loaves, placing chocolate chunks and small pieces of marzipan in the middle of each loaf as you roll the loaf shapes, and leave to rise in well-buttered loaf tins for about 90 minutes, or until it has almost doubled in size.
Preheat oven to 220C/425F/gas mark 7.
Brush the loaves with a little milk on top. Score the tops with a razor blade, sharp knife or baker's lame.
Bake at for 25-30 minutes, until golden brown, at 220.
Allow to cool for an hour before cutting and serving.
Added by: Marlon Jones
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers