Chocolate chip brioche cakes
with citrus butter hearts
These warm buttery cakes are perfect for a breakfast-in-bed surprise served with a cup of steaming hot coffee
(makes 12)
275g cake flour
½ T instant yeast
60g castor sugar
pinch salt
4 eggs
115g butter, softened
115g chocolate chips
Citrus butter hearts
200g butter, softened
Zest of 2 oranges
¼ cup icing sugar, sifted
Mix the flour, yeast, sugar, salt and eggs to form a soft sticky dough. Leave in a warm place to rise until doubled. Mix in the butter and chocolate. Half fill 12 greased mini brioche tins or an equal amount of cavities in a muffin pan. Leave to rise again until doubled and bake at 200˚C for 10 minutes or until a skewer comes out clean. Make the citrus butter by combining the ingredients, press into heart-shaped ice cube trays and refrigerate until firm. Serve with the warm brioche cakes.
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