Chocolate Lemon Brioche Bundt
This isn’t brioche (it doesn’t have nearly enough butter). It is, however, a sweet brioche-like bread, great for breakfast with coffee, or for afternoon tea.
250g bread flour
1tspn salt
30g sugar
Zest of 1 lemon
50g crystallised lemon peel
10g (1/2 a supermarket cube) fresh yeast (or 1tspn dried yeast) mixed with 1tspn sugar & a little milk
75g chocolate chips
150ml milk, warmed (hand hot) with 1 tablespoon melted butter.
Put the dry ingredients, including flavourings, in the mixer bowl. Add the liquids. Knead for 12 minutes using the dough hook. Put in an oiled bowl and leave in a warm place to rise until doubled in size. Turn the dough onto a lightly floured board and knead lightly.
Push into a rectangle, sprinkle with 75g chocolate chips and roll into a sausage. Oil the bundt tin very thoroughly. Gently twist your sausage and lift it into the oiled tin. Leave in a warm place to rise until it fills the tin. Then bake in a hot oven (350c) for thirty to thirty five minutes. Take out and leave for ten minutes before turning out and cooling.
If using a sourdough starter (as I did), use 1 cup mixed with 5g fresh yeast (to get a fast, vigorous rise) and reduce the liquid very slightly.
