Chocolate Brioche Wreaths

This Chocolate Brioche Wreath recipe was created by Cayley Slater, a former Fern Hill student and now Fern Hill Hotel’s resident pastry chef. These beautiful and delicious wreaths are perfect for a morning or afternoon tea break or for a Christmas party celebration – or any celebration in fact! Hope you enjoy them.

Brioche

372g flour
8g yeast
44g granulated sugar
9g salt
4 large eggs
63g milk
167g softened butter

Chocolate Filling

60g softened butter
30g granulated sugar
30g cocoa powder
2g vanilla
10g honey

Place flour and yeast in the bowl of a stand mixer fitted with a dough hook and mix to distribute.
Add all the remaining ingredients except for the butter, and mix on a low speed for four minutes.
Add butter a little at a time, allowing it to incorporate after each addition before adding the next.
Mix the dough for a total of 30 minutes on low speed.
Turn the dough out onto floured surface. Fold the left side over to the right, the right side over to the left and then the top to the bottom and the bottom to the top so you have a “package” with a seam at the top. Place the dough seam side down in an oiled boil, cover and leave to rest for an hour.
Repeat the folding process, place back in the bowl, cover and refrigerate overnight.
To make the filling, cream the butter until pale. Add sugar and beat until light and fluffy. Add cocoa powder and vanilla and mix. Then add honey and mix.
Remove brioche from the fridge and divide into four equal pieces. Work with one piece of dough at a time whilst keeping the rest in the fridge.
On a floured surface roll out a piece of dough to 40cm by 20cm. Spread a quarter of the filling onto the dough reaching all the way to the edges, but keeping 2cm bare on one of the long sides. Brush the bare part with water. Starting from the other long side, roll up the dough tightly and evenly.
Once it is rolled up, gently roll the log until it is 50cm in length. Cut each 50cm roll in half.
Make a cut into the dough, leaving 3cm at the top of the roll uncut.
Braid the two halves together, brush a bit of water on to the two ends and press them together. Place on a baking sheet and repeat the process with the remaining dough.
Leave to prove in a warm place for 1 ½ to 2 hours.
Brush with egg wash and bake for 20-30 minutes at 160 degrees Celsius.
Remove from oven and allow to cool slightly. Dust with icing sugar and serve.

Photographs by Chloe Boshoff of Dear Chloe Photography

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Author: Keri Bainborough

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