We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

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!

Like this? Share it with your friends.


Report abuse

Ingredients

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

Method

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

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...