Tahini and Chocolate Brioche

An unusual combo which I love for its richness. Served warm at breakfast and the day looks somehow already much better. I found this recipe in Bethany Kehdy's book: Jewelled Kitchen

The hard back version featured in UK national press, was The Telegraph’s Cookbook of the Week (July 2013), one of the New York Times’ Notable Cookbooks of 2013, and won the Gourmand World Cookbook award for best Blog-to-Book. There is a recent paperback edition

Heritage is one of the main ingredients in this book, and the author’s multinational upbringing enables her to seamlessly bring together cultures and flavours, to create inspiring, contemporary, but deeply authentic food.

I first met Bethany when I started blogging almost 10 years ago. She had organised a small food bloggers get together. That was the start of Food Bloggers Connect, now a large event.

Tahini and Chocolate Brioche
4 tbsp milk
7 g dried active yeast
250g plain flour + extra for dusting
a pinch of fine sea salt
2 tbsp caster sugar
2 eggs
125g butter at room temperature cut into cubes
1 tsp sunflower oil
1 tsp tahini
40g chocolate chips

1- warm the milk in a small saucepan and let it cool a little. Stir the yeast in
2- sift the flour, salt into a bowl, add the sugar, the yeasty milk and both eggs. Knead and add a cube of butter at the time until the mixture is soft and elastic
3- Dust the work surface with flour and shape it into a tight bowl. Leave to rise for 1-2 hours
4-deflate the dough and renew the process live it to rise for another 1h 
5-Dust the work surface again remove the dough from the bowl cut into eight even sized ball. Roll each one out, heap 1/2 teaspoon of tahini, sprinkle the chocolate, roll into a ball again. Do so for the 8 balls. Transfer to a non stick 900g loaf pan. Cover and leave to rise for another hour
6- preheat the oven to 180C/gas4. Bake for 35-40 minutes

picture reproduced with permission

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