Chocolate Cranberry Bread
This recipe for chocolate cranberry bread is made from a brioche bun recipe kneaded in the mixer to make it easier to do. They take a little time but it is well worth it!
Servings: 8 buns
Calories: 400kcal
Ingredients
- 63 mL whole milk (3.25 % fat) warmed to 38 ºC or 100 ºF
- 1 pinch granulated sugar
- 8 grams active dry yeast 1 packet
- 250 grams bleached all-purpose flour
- 24 grams granulated sugar
- 5 mL Diamond Crystal fine kosher salt
- 2 large egg(s) whisked
- 115 grams unsalted butter room temperature, cut into cubes
- 50 grams fresh cranberries
- 90 grams dark chocolate chips
Garnish
- 1 large egg(s) whisked with a pinch of salt
- 15 mL pearl sugar for sprinkling on the bread
- 22.5 mL pure maple syrup
Instructions
- In a small bowl, whisk the warm milk with a pinch of sugar. Sprinkle the yeast overtop in an even layer, then you can whisk it to help the yeast melt and to avoid clumps. Let the mixture sit for 10 minutes at room temperature. It should bubble and create a layer of foam.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, and salt. Stir on low to combine.
- When the yeast is ready, dump it in, along with the two eggs. Stir the mixture on low until a shaggy dough forms. Increase the speed a little to form a more cohesive ball of dough, then switch to the dough hook to knead the dough for 10 minutes. The dough will be stiff, but smooth.
- Switch back to the paddle attachment and add the butter, a little at a time, working it into the dough before adding a little more. The dough will seem to break down but eventually will start to come back together. Switch to the hook and knead it for another 10 to 15 minutes to form a smooth dough.
- Knead in the dark chocolate chips. The dough will be smooth and a little tacky.
- Transfer the dough to a greased bowl. Cover with plastic wrap, and let rise slowly at room temperature for 1 hour.
- Place the bowl in the refrigerator to chill the dough for 1 hour.
- Once the dough is cold, punch it down and roll it out on a lightly floured surface. Scatter the cranberries over the entire surface, then roll it up and pinch/roll it together to shape the bread dough into a "boule" (ball shape). Place back in the greased bowl, cover, and refrigerate overnight.
- Butter an 8-inch cake pan and line the bottom with a round of parchment paper. Set aside.
- Divide the dough into 8 equal pieces. Each piece will weigh almost 90 grams. Shape each piece into a ball and set them in the cake pan, evenly spaced, 7 on the perimeter and 1 in the middle. Shaping the buns isn't easy because of the cranberries so don't worry too much about it.
- Cover the pan with a damp towel and let rise in a warm place for 1.5 hours or until puffed and almost doubled.
- Preheat the oven to 375°F (190 °C).
- Whisk the 1 egg for the egg wash with a pinch of salt. Brush the tops of the buns with the egg wash, and sprinkle generously with pearl sugar.
- Place the pan in the oven. Bake until a thermometer inserted into a bun reads 88 ºC (190–195 ºF), which takes roughly 30 to 35 minutes. The buns will be a deep golden brown on top.
- Transfer the pans to a wire rack and let cool about 10 minutes before transferring to a wire rack. You can brush the hot buns with maple syrup and sprinkle with additional coarse sugar before serving. The syrup will soften the crust and add a little sweetness to these buns.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 400kcal | Carbohydrates: 43g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 347mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
