Since I had already made the Brioche à Tête and the Brioche With Chocolate Ganache , I thought I’d try the Prune And Chocolate Bread and the Apple Brioche Cake this time.
I often do two different types of bread at a time, at least the first time I bake them. This is because halving the recipes from ABin5 means there’s usually enough dough to make two smallish loaves of bread, so I experiment as I don’t have to worry about wasting too much in case no one likes the bread.
The Chocolate Prune Bread (page 219) got chosen because I had prunes in the fridge that needed to be used up, and I never need an excuse to use chocolate.
As for the Brioche Cake, I have been meaning to try that for some time. The recipe in the ABin5 book actually is for an Apple And Pear Coffee Cake (page 223) and apple and pear together do make a very good combination in may bakes.
Of course, I adapted the recipes to adjust to our tastes ingredients available in my kitchen.
In today’s post this means that I used my previously adapted brioche recipe. I also substituted 2 3/4 cup of all purpose flour with whole wheat flour and increased the dry active yeast by 1/2 tbsp.
This does make the brioche a bit heavier than if one would use only all purpose flour, but I still found the brioche very good with that brioche-like texture.
Chocolate Prune Brioche
(Adapted from , page 219)
As mentioned above I did use whole wheat flour in this brioche. Normally, I use 1: 3 ratio of whole wheat flour to all purpose flour, but this time I tried using 2 3/4 cups of whole wheat flour and 1 cup of all purpose flour to make the brioche dough.
I used half of this dough which equals about 1 pound of dough (against the advised 1 1/2 pounds), and so used 1/2 cup chopped prunes and 1/2 cup of chopped chocolate. I used milk instead of eggwash to glaze my brioche.
I did use milk chocolate as I wanted to save my dwindling stock of semi-sweet chocolate for a rainy day, or least till I could stock up. If you have young children milk chocolate is good, but I think older children and adults would prefer semi-sweet chocolate.
The book suggests baking this dough as a loaf, but I chose to bake them in smaller brioche moulds. This recipe gave enough dough to make 3 brioches which baked in about 30 minutes at 180C (350F).
Each of my brioches can be comfortably shared between two people.
You can find the original recipe here .
I knew I wouldn’t be disappointed with this brioche recipe and the substitution of whole wheat flour worked very well. Of course, I must admit that the brioche made without whole wheat flour has a much better texture and taste, but it really is a matter of taste and preference.
The prunes and chocolate made for interesting flavour additions to the brioche, though I still prefer my brioche plain. Again, it is a matter of preference.
I would certainly recommend trying out the recipe because it is good. You could leave out the prunes or chocolate or try other substitutions of choice.
Apple Coffee Cake
(Adapted from , page 223)
This coffee cake is adapted from the Apple And Pear Coffee Cake in the book. I had planned on using both apples and pears, but when I cut open the one pear I had on hand it was rotten in the middle. So I just went ahead and made it with apples.
I used the remaining 1 pound of brioche dough and I added lemon zest (instead of orange) and cinnamon to the sliced apples for apple pie-like flavour. I coarsely powdered my rolled oats and used chopped cashewnuts in the streusel.
You can find the recipe with a detailed pictorial tutorial to make this cake on the ABin5 site .
I would definitely recommend using a cake tin with a removable bottom while making this cake. Zoe has used the kind of cake tin I used, and she turns over her cake tin to unmould the cake. My streusel topping was a bit crumbly and if I had tried that, I would have had to serve my apple coffee cake with the streusel topping on the side!
I managed to juggle and coax my cake out of the tin without accident in the end.
The other thing to do for a really good cake would be to use a mixture of apple varieties for the filling. An apple that cooks and becomes soft with apple that retains its shape after baking would be ideal. Too much apple mushiness can cause the brioche to become wet and pasty leaving a feeling of uncooked brioche in the mouth.
Oh, and do use pears if you have them.
We liked this coffee cake-like bread. I love apple pie and just loved that flavour and taste in this bread/ cake. Of course, one great thing about apple pie is its crust and I’m not saying that this bread is anything like that, but the combination of apple pie filling and this lovely brioche is worth trying out, more so as it involves very little effort.
If you would rather not use whole wheat, you will find that your coffee cake will have a lovely cake-like texture to it.
This coffeecake is excellent for brunch, an after school snack with milk or with coffee or tea. Serve it slightly warm.
On an aside, my apologies to all of you who have sent in submissions for Sugar High Fridays: Bite Size Dessert which I hosted. I had promised the round-up would be up on the 27th of September, but I was unable to do so.
I shall have the round-up posted later this week for sure.
There was one submission that landed in my Spam folder, which I deleted before I realized it was a SHF submission. I have replied to all the SHF e-mails I have received. So if you have sent me something for SHF and not yet heard from me so far, then please resend me your submission as it must have been your mail that landed in my Spam folder.