Chocolate Pain Viennois
This Austrian-produced breakfast-style loaf is a
great alternative to brioche and croissants. And here I have simplified the recipe method so that even the complete cooking novice will be able to produce this.
Ingredients:
Serves 4
250g strong flour
125g milk
5g dried yeast
30g butter
2 eggs
5g salt
20g caster sugar
50g dark chocolate
Method:
Preheat oven to 200C.
To make the dough, put the butter in a small saucepan and place on a medium heat to melt. Once melted, add 125g of milk and allow to warm gently until tepid. Stir in the yeast and allow to dissolve.
Place the flour in a large mixing bowl or electric mixer along with the salt, sugar and one egg. Mix well for around 10 minutes until smooth and elastic. When the dough is mixed well, cover with clingfilm or a damp cloth and allow to rest in a warm place for one hour. After the dough has rested remove from the bowl and flatten, roll into a large rectangle and scatter the dark chocolate drops around the dough before rolling up lengthways.
Once rolled, take the other egg and crack into a bowl, discard the white and beat the yolk along with the remaining milk. Brush the dough well with the mixture. Use a sharp knife to make scores along the dough before placing into the loaf tin.
Cover the loaf tin with a damp cloth or clingfilm and prove for around one hour or until doubled in size. Once the dough has proved, place in the oven for 35-40 minutes until golden brown.
Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504
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