Recipe by Christian Hümbs
Who is Christian Hümbs? Learn more about him and our collaboration in this blog.
For 3 large rolls
Preparation time: approx. 1 day
Baking time: approx. 60 minutes.
Ingredients
For the brioche:
Tangzhong:
180 g milk
35 g flour
Yeast dough:
400g flour
3 eggs (L)
1 tbsp olive oil
40g sugar
6g salt
10g yeast
80 g ice-cold butter cubes
2 x vanilla pulp
150 g Chocolate Flakes Elmer 64%
For the ice cream pranks:
2 egg yolks
10g milk
1 pinch of salt
Aside from that:
50 g sliced almonds
loaf tin: 24cm length, 10cm height
Preparation
1. For the Tangzhong, stir the milk and flour in a saucepan until smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken, about 2 minutes. Continue stirring vigorously until a very thick mixture forms. Transfer the tangzhong to the mixing bowl of a food processor and cover directly with foil and allow to cool at room temperature. Important: A cool Tangzhong is crucial for proper dough development.
2. For the main dough, add all the ingredients except the butter to the Tangzhong and knead with a dough hook in the food processor for about 20 minutes to form a smooth and elastic dough. Stop the food processor several times and scrape the dough down the sides of the bowl.
3. Cut the butter into cubes and add half to the dough and work the butter pieces into the dough on low speed. Scrape down the dough again and add the remaining butter and incorporate on low speed. The dough should no longer stick to the sides and should look smooth and supple. Continue kneading the dough on a low setting for about 30 minutes.
4. Transfer the dough to a work surface and fold it toward the center several times to create a smooth, taut surface. Place in a bowl with the smooth side up and cover and let rise at room temperature for 30 minutes. Then refrigerate for at least 8 to 24 hours.
5. Grease the mold and line it completely with baking paper and spread it again with butter.
6. Put the dough on the work surface and beat it together again so that the gases can escape. Divide the dough into 3 pieces, twist into round balls and let them rest under foil for another 10 minutes, then roll out the pieces of dough to a length of approx. 20 cm and put the chopped chocolate in the middle.
7. The outer sides are now folded over the chocolate so that they meet again in the middle. The chocolate must be completely enclosed, then you roll it up lengthwise and place it in the greased loaf pan.
8. Cover and let the dough rise at room temperature until it has doubled in size.
Depending on the room temperature, this may take a while.
9. For the ice cream pranks, simply mix all the ingredients together.
10. Preheat the oven to 160°. Carefully brush the dough balls with ice cream and sprinkle with the flaked almonds and bake in the preheated oven for about 50-60 minutes until golden brown. Remove the brioche from the oven and let it cool completely in the tin.
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