The River Cottage team will be sharing some of their festive skills in the run-up to Christmas. We hope our How To Guides will help you create the perfect Christmas.
This week Chef Andy Tyrell has a gorgeous Christmas Orange & Chocolate Brioche Plait for you to enjoy.
See our step-by-step guide and the receipe below of how to make this indulgent aromatic bake.
If someone you know would love a trip to River Cottage, visit our
CHRISTMAS PAGE for suggestions for Christmas gifts they'll remember.
Christmas Brioche plait
This soft bread is enriched with butter, orange zest and chocolate. It's sure to be the highlight of anybreakfast table.
500g bread flour
12g fine sea salt
30g castor sugar
15g crumbled fresh yeast or 8g dried yeast
250g softened unsalted butter
Zest of one orange
Good quality dark chocolate
Put the flour, salt and sugar into a bowl and combine. Crumble into a separate bowl and add the eggs. Mix the two together until the yeast has dissolved. Pour into the flour mix. Bring together in the bowl and tip onto a dry surface. With the heel of your hand stretch and tear the dough, this will develop the gluten and make the dough nice and elasticated. Do this for 8-10 mins. Place back into the bowl and cover. Allow to rest for 30mins Uncover the bowl and place the dough back onto the table. Start to add the butter a little bit at a time. Use the stretch and tear motion to Combine the butter, each time the butter has cleared add a little bit more. This will take about 10mins. Once it is fully combined add the chocolate and orange zest once again stretching through the dough. Cover and place in the fridge for up to 4 hours and at least 2hours
Now you are ready to shape your dough…
Line a tray with parchment paper. Cut your dough into 3 equal pieces. Round up gently. Roll each piece out then roll again tapering the ends to a point. Join 3 ends together then plait and pinch ends together. Place onto the tray and glaze with a beaten egg. Leave to rise for 2 hours and then place into a preheated oven 180c/gas mark 4. Bake for 25 mins turning once. Take out allow to cool and enjoy