Chocolate, Orange/Ginger and Pecan Brioche

  • 50g dark choc chips
  • 25g pistachios/ pecan / walnuts
  • Zest of 2 oranges and 25g mixed peel / 25g cristalised ginger
  • 30g butter
  • 100g milk
  • 1 egg
  • 200g strong white flour
  • 75g ferment / 7.5g fresh yeast
  • 20g sugar
  • 5g salt

Mix all ingredients except peel, chocolate and pistachio until combine well.

Knead for 5-10 minutes.

Leave to double in size.

Add chocolate, peel, zest and pistachios and fully incorporate.

Preheat remoska 5 mins

Form into balls and put in preheated remoska and leave to prove until doubled in size

Bake for 30 mins.

Reheat for 10 minutes from cold when you want to eat