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White Choc & Cranberry Brioche

This slightly sweet, yet oh so rich bread is stunning with the addition of white chocolate and cranberries. This is also an overnight recipe!

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600g Strong White Bread Flour

7g Dried Yeast

15g Salt

135ml warm milk

3tbsp caster sugar

150g softened butter

6 large eggs

100g white choc (chips)

150g cranberries (or 100g dried


Mix all ingredients together in the bowl and then preferably throw in the stand mixer as it's a very wet dough! Knead, either by hand or in mixer, for roughly 10 minutes until nice and elastic - use the windowpane method!! Shape into a round place in a bowl and leave overnight in the fridge!

In the morning take the dough out of the fridge and leave on the side whilst you prep your trays, preheat the oven to 200C. I particularly recommend using "tulip" muffin cases for these as it's simple and looks fab!

Divide into 12 balls (if using muffin cases) or 2 loaves and leave for 2 hours to rise.

Use an egg wash just before putting into a 200C oven for 15-20 minutes.

Obvioulsy you need to rip one up and eat it straight out of the oven to check it's cooked through - it's a necessity!

Added by: Matthew Shimwell

Tags: SweetBread Chocolate Brioche

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