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
Looking for a unique gift for the baker in your life this Christmas? Well we might just have the answer, one of our beautiful Christmas Hampers.
Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.