This recipe for peanut butter & chocolate sourdough brioche swirls has been kindly shared by Poz (@doeshebakedough) check out his Instagram page for plenty more baking inspiration.
Like most sourdough recipes it's definitely not quick, but oh is it worth it. The only problem is, you won't want to share them.
For this recipe you need:
- an active sourdough starter
- A stand mixer
- Lots of time! (we recommend reading the recipe through fully before starting so you can plan out the timings)
- 130g strong white flour
- 90g water
- 25g caster sugar
- 15g active sourdough starter
For the dough and filling:
- 355g strong white bread flour
- 215g whole eggs.
- 60g caster sugar
- 7g sea salt
- 215g unsalted butter (not fridge cold... but not warm) chopped into small cubes (about twice the size of a sugar cube... but that's just me)
- Pip & Nut nut butter of your choice (I used Crunchy Peanut Butter but any would work)
- Dark chocolate of your choice (I recommend 75% cocoa and above)
You can see a quick video run through of all the steps on this post (second video).
- Make your starter by combining all the ingredients.
- Now onto the dough mix: combine the eggs, flour and 200g of the starter in a stand mixer for 10 minutes on a slow setting. Then scrape the sides down and switch to a faster setting for another 5 minutes or so.
- Cover and rest your dough for 30 minutes. Then add the salt and sugar and mix again for 5 minutes at a low speed, then another 5 minutes back on medium.
Now for the lengthy part - but the results are well worth it!
- Turn your stand mixer back on a low setting and add the butter cube by cube. Wait for each cube to fully incorporate into the dough before adding the next one (it may feel like it will never go in, but it will. So hang on in there!). This process takes 15 - 20 minutes and during this time you should actively see the dough growing and getting really silky. It takes some patience but we recommend doing something else and dropping a cube of butter into the mixer every minute or so.
- Once all the butter is combined (so you can’t see any cubes), keep the mixer going for another 10 - 15 mins. After this perform the ‘window pane test’ with your dough, i.e. hold the dough up and if it is ready it will have a thin transparent membrane. When it rips, the edges should also be soft rather than jagged. If the edges are jagged then chuck it back in the mixer for a bit.
- Leave the dough in a warm place covered for about 4 hours. If it is summer then a warm spot in your house will do. If it is winter then place it near a radiator or pour some hot water into a tray in the oven (switched off) and put the dough (in a bowl) in there.
- After this, put the dough in the fridge for 1-2 hours (this makes it easier to handle)
- Decide how much dark chocolate you want to use and melt this in a 'bain marie'. Set this aside to cool..
- Once the chocolate is cooled a bit, get your Pip & Nut nut butter and stir it into the chocolate. Use as much as you like - I used 3 tablespoons as I wanted it very nutty. All the Pip & Nut nut butters work well but I used straight up Crunchy Peanut Butter as it is legitimately the best thing on earth. (they haven’t paid me to say this)
- Leave the chocolate and nut butter mix to full cool to room temperature.
- Once your dough is chilled, take it out of the fridge. Flour your work surface and roll the dough out to be about 20x30cm (it doesn;t need to be precise, but the bigger you go the more swirls you’ll get).
- Now, thinly cover the dough with the Chocolate and Peanut Butter 'paste'. Spread it all over but leave an inch uncovered on both of the long sides.
- Now there are 2 options:
- Tightly roll your dough into a big long sausage shape and then, with a very sharp knife, cut it into 3cm pieces. This is good if your filling is slightly runny (chocolate in a hot kitchen is tough), but it can be hard to get a really nice finish as you squash the dough as you cut it.
- With a knife or pizza cutter - slice the 3cm lengths and roll them individually. Good for getting a great finish... but a bit more time consuming and if your fill is runny it will get messy!
- Place your swirls into a deep sided baking tray, pre-lined with baking paper. They will grow quite a lot in this next phase so give them an inch of space around them... but you want them to grow and push up against each other.
- Cover the tray and leave them overnight at a warm room temperature.
- By the next morning your swirls should have grown a lot! Turn the oven to 200 C with an empty metal baking tray at the bottom.
- Once the oven has got to temperature, put your swirls in and pour cold water into the empty tray in the base to create steam.
- Bake for 15 minutes then remove the watery tray. Then bake for a final 15 minutes.
- Get them out and DO NOT SHARE THEM! They are your labour of love.