Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel


 
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote
Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote

Every now and then I’ll come across a technique that is a total game changer. Something that totally knocks my socks off, and makes me a bit mad I haven’t discovered it until now. Laminating brioche is the most recent one of these.

I have been eyeing up these beautiful buns that my internet friend Izy made for the longest time now, probably ever since she posted them. The technique is genius, and is something I am certainly going to be applying from now on - laminating brioche. Basically you take your regular brioche dough, and instead of rolling it out and filling it before rolling into a spiral, you add one more sneaky little step - you laminate it with some butter and sugar. This is a super easy step, but the results are just ridiculously good and totally worth it. Essentially you are taking buttery, soft dough, and adding a flaky element into it by way of the lamination, meaning the buns almost have strips that can be peeled away, and have a whole lot more flavour injected into them - you get double the filling you would in a regular cinnamon roll. It’s the same idea as the croissant, obviously with few less layers, but the same concept. BRB, going to laminate all my buns from now on. For realsies though, I can’t wait to apply this technique to other brioche recipes of mine - particularly babka! I love a good swirly bread.

I had some extra brown butter streusel left over from these pops, and a big bag of peaches hiding in the fridge, so I knew I wanted to do a peach streusel spin on these rolls. I kept it pretty simple, swapping out the white sugar for brown in my go-to brioche dough, and adding just a touch of cinnamon. I laminated it with an easy cinnamon and brown sugar mixture. I then made a quick compote from the peaches (highly suggest doubling this if you have extra peaches as it’s amazing on everything), which I layered into the dough along with the streusel. The sweetness of the peaches and the toastiness and crunch of the streusel is the perfect combination, and pairs so well with the flaky, spiced brioche rolls. I finished them off with a quick powdered sugar and heavy cream glaze, which is absolutely optional, but gives that bakery style glazed finish which I just can’t ever resist.

A few wee tips:

  • Don’t be intimidated by this! It’s just one more roll out! Nothing scary at all, promise.

  • I peeled my peaches, you don’t have to if you don’t want to. I use this method, where you score a cross in the bottom, briefly boil them, then plunge them into cold water.

  • Alongside the lamination giving layers, the extra swirlyness is achieved by rolling this up from the SHORT side. I know lots of recipes will have you do it from the long side. Don’t. Roll it from the short side.

  • I found it to be a little hard to work with once it was rolled up, so I lightly covered the whole dough log in plastic wrap, and then popped it in the freezer for 20 just to help it harden a little which made it a little easier to cut.

  • The first rise on the bread can easily be done overnight! Make sure you account for the cooling time needed for the peach compote and streusel too.

 

 

Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel

- Makes about 12 Buns -

Inspired by / folding method from Izy Hossack

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) dark brown sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
1 tsp ground cinnamon
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Peach Compote Filling
1000g peaches, peeled and diced (see notes for peeling)
50g dark brown sugar
1/2 tsp vanilla bean paste
1/2 tsp salt

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

Cinnamon Filling
100g unsalted butter, melted and cooled
180g dark brown sugar
1 1/2 tsp cinnamon
pinch of salt

Glaze
150g powdered sugar, sifted
3 Tbsp heavy cream
1/4 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours, or overnight.

PEACH COMPOTE FILLING

Place all of the ingredients into a medium pan and place over medium heat. Bring to a boil, stirring occasionally, then roughly mash. Continue to cook, stirring frequently, fro 15 minutes, or until thick. Transfer to an airtight container and chill completely. Can be made ahead.

 

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

ASSEMBLY

In a small bowl, combine the brown sugar, cinnamon, and salt. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm). Lightly brush with butter, and sprinkle with half of the cinnamon sugar mixture. Fold into thirds like a letter, then roll out again into a 16”x26” (40cmx66cm) rectangle. Brush again with butter, and add the remainder of the cinnamon mixture. Spread the dough with a cup of the peach compote, and sprinkle with a cup of the brown butter streusel.

Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.

Line a baking sheet with parchment paper. Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 12 even pieces. Arrange on the baking sheet.

Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.

Bake the buns for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.

To make the glaze, combine all the ingredients into a small bowl. Adjust the amount of cream if needed to make a consistency that will drizzle.

Drizzle the glaze over the buns. Store leftover buns lightly covered at room temperature. Rewarm in the microwave briefly before eating if desired.

Laminated brioche cinnamon buns with peach compote and brown butter streusel. Soft and fluffy brioche is layered with cinnamon sugar, then filled with a brown butter streusel and peach compote, and finished with a powdered sugar glaze. These are the perfect summer treat. #briochebuns #cinnamonbuns #laminatedbriochebuns #peachcompote

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns


 
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Hi hi! We are back from the most amazing 10 days in Canada with my family - we were staying at my Poppa’s house on a lake on Vancouver Island, and it was just the best. We had some full on family time (my family takes full on to the next level in the best way possible), loads of swims in the lake, and all the catch ups. I don’t get to see my family super often as we live so far away from each other (I moved to the other side of the world so it’s totally my fault), so it was so nice to just have some concentrated time with them to hang out and do family stuff.

It kind of sucks to be back now and back to reality, buuuut I’m excited because I have so many fun recipes to share with you! I worked my butt off before we left to get a good backlog of things done, and there’s some really delicious things coming up - in particular, these caramelised onion, goat cheese, and sundried tomato pesto pretzel buns!

I love anything pretzel, which could be to do with my love of chewy bread, but is likely to do with my love of everything salty. If you haven’t made pretzels at home before, they are pretty easy, and super fun to make, and just so, so good. I was initially going to attempt a stuffed pretzel for this recipe, but I tried it once and it was a stage 12 disaster, so after an SOS text to my good friend Erin, I settled on these buns, which really ended up being the best of both worlds, because you can load them up with the filling, giving you a very ideal bun to filling ratio.

I used my standard pretzel dough with a couple of tweaks, but instead of rolling it out and shaping it into a twisty pretzel, I made little rounds of dough which I then added the filling to. These wee dudes are rolled out, given a second rise uncovered to help develop a little skin, and then are given the pretzel treatment - a soak in a baking soda bath, which gives them the golden brown and chew characteristic of a pretzel. They then get given a quick egg wash and a sprinkle with pretzel salt (best stuff ever), before being filled with the most delicious filling.

For the filling I kept it pretty simple - I caramelised off some onions, added in some soft, fresh goat cheese, and then hit it with a burst of flavour by way of Filippo Berio’s Sundried Tomato Pesto. I love their pestos for so many reasons, and always have my pantry stocked with all of the flavours, and the Sundried Tomato played off so well with the other filling ingredients. I love the pesto for giving a super quick and easy flavour burst - I often stir a big spoon of it into pasta sauces, dips, or other little snacky things. It’s just the best. You can check out all their other flavours here - the classic, the spicy tomato, or the tomato ricotta would all go so well in these too. These Pretzel buns would make a perfect light meal, or would be incredible served alongside a soup, or for a little starter or mid day snack. I’m a huge fan, and I hope you are too! x

A few wee tips:

  • Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and you have to take a lot of safety precautions such as safety goggles, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye.

  • To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use 1/4 cup at a time.

  • I bake these on silicone mats as I find it is easiest. If you take the pretzels straight out of the water bath and put them directly onto parchment paper, it makes the paper soggy, and it sticks. There are two ways around this - either transfer them onto a wire rack to dry off slightly before you transfer them to the parchment paper, or bake on a silicone mat, in which case you can transfer straight onto the baking sheet because there isn’t a risk of sticking.

  • I baked these off one tray at a time because my oven can be a little finicky - if you do this too, leave the tray that aren’t baked yet in the fridge, and start the soaking and filling process while the first tray is baking. Most ovens should be fine though - just make sure that you rotate the pans half way through the cooking process.

  • If you want to make the dough the night before, this dough rises beautifully in the fridge.

  • Usually the second rise of a bread is done lightly covered - I do my second rise for the pretzels uncovered, which allows them to develop a little bit of a skin, which helps them to keep their structure in the baking soda soak. I also pop them into the fridge for about 15 minutes before I soak them, just to help them hold up nicely once they hit the warm water soak.

  • Making caramelised onions can kind of be a pain, but I promise that it is worth it! I like to put them on while I’m doing something else in the kitchen and just have them on low on the back of the stove - I always make more than I need as they are so good added into scrambled eggs, a quiche, scones, a dip, etc. They are super versatile and it’s not much more work to make more than you need for one recipe! If you don’t want to make them and you have access to a good store bought onion jam or jarred caramelised onions, then that will work great too.

  • Make the Caramelised onions with enough time to allow them to cool - I usually need at least 45 minutes to get them properly caramelised, so I like to get them going before I make the dough, and then finish them off while the dough is rising, then spread them out in a shallow container to cool before making into the filling. Alternatively you can make them a day or few days before.

 

 

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns

- Makes 10 Pretzel Buns -

Pretzel Dough
135g milk, lukewarm
2 Tbsp Dark Brown Sugar
2 1/4 tsp active dry yeast
500g all-purpose flour
2 tsp Kosher Salt
50g butter, at room temperature
130g light beer (Sub with water if you like)

Filling
4 Large white onions (about 1500g total), thinly sliced
115g fresh goat cheese, at room temperature
100g Filippo Berio Sundried Tomato Pesto

To Soak: 1/4 cup baked baking soda (see notes), plus 6 cups water

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel Salt to finish (optional) 
Fresh Chives to Garnish (optional)

- PROCESS -

PRETZEL DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt, and butter, and mix briefly to combine.

Add the milk mixture and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 10 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.

Line two baking sheets with silicone mats or parchment paper (see note about baking on parchment paper)

Flatten out each dough ball slightly, then roll into a 4” circle using a rolling pin. Transfer to the prepared sheet. Repeat the rolling process with the other dough balls, leaving enough space between them to accomodate rising (5 on each sheet works well for me)

Rise the dough rounds, uncovered, at room temperature for 30 to 45 minutes, or until puffy, then transfer to the fridge for a further 20 minutes.


FILLING

To make the caramelised onions, place a large frying pan or skillet over medium heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and continue to cook the onions for a further 45 to 55 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out. 

The onions are done once they are collapsing, and dark brown in colour. They will have reduced significantly. 

Remove from the heat and allow to cool.

To make the pretzel filling, in a medium bowl, combine 200g of the caramelised onions, the fresh goat cheese, and the Filippo Berio Sundried Tomato Pesto.

ASSEMBLY

Preheat the oven to 475°f / 245°c. In a large, shallow, nonreactive pan (I used an enamelled cast iron skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.

Working with one dough round at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.

Repeat with the rest of the dough rounds.

Using a lightly oiled measuring cup or the back of a round spoon, create an indentation in the middle of each of the dough rounds. Brush the edges of the dough rounds with egg wash, and then sprinkle with pretzel salt (I like to do this before adding the filling because it works out tidier). Add 2 Tbsp filling to the centre of each dough round.

Bake the Pretzel Buns for 10-12 minutes, or until deeply golden brown, rotating the pans once during the baking process if you are baking two trays at once.

Remove from the oven and allow to cool slightly before garnishing with the chives.

Best eaten on the day that they are made - however if you are planning on having leftovers, do not add salt to all of them as the salt can make them soggy. Rewarm briefly in the microwave if desired before eating.

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Dark Chocolate, Tahini, and Halva Brioche Babka


 
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

A few wee tips:

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Halva Brioche Babka

- Makes two loaves -

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Tahini Chocolate Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)
Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

 

TAHINI DARK CHOCOLATE FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Line a baking sheet with parchment paper.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva