Raspberry and white chocolate brioche

With zingy raspberries and chunks of white chocolate, all you need is a glass of bubbles to make this the most delicious start to Christmas Day. Start on the dough a day ahead to result in beautifully light brioche.

By Nici Wickes
  • 40 mins preparation
  • 20 mins cooking plus overnight chilling and rising
  • Serves 10 - 12
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  • 100 g butter
  • 2/3 cup milk
  • 1 heaped tsp sugar
  • 1 tsp yeast
  • 2 large eggs
  • 300 g plain flour
  • 1/2 cup custard
  • 1/2 cup fresh or frozen (thawed and drained) raspberries
  • 100 g white chocolate, roughly chopped, plus extra to serve
  • Egg and milk, for egg wash


  • 1
    Melt the butter in a small saucepan, then add the milk. Heat until just on the warm side of tepid. Remove and add sugar and yeast. Cover and leave to froth for 10-15 minutes.
  • 2
    Lightly beat the eggs in a large bowl. Pour in the yeast/milk mixture and combine. Add the flour and stir continuously for about 5 minutes with a sturdy spoon. Cover and place in the fridge overnight.
  • 3
    The next morning, grease a 12-hole muffin tin and line the bottom of each with a small square of baking paper.
  • 4
    Gently tip the dough onto a lightly-floured bench and press or roll to a 24-20cm rectangle. Spread over the custard, then evenly sprinkle over the raspberries and chocolate. Roll tightly from the long side. With a sharp knife, cut into 10-12 brioche, placing each cut-side up in the muffin tin. Leave to rise in a warm place until puffed up – about 30-45 minutes.
  • 5
    Preheat oven to 180oC fan bake. Brush the puffed up brioche with egg and milk wash, then bake for 16-20 minutes or until golden brown and the bottoms are cooked.
  • 6
    Serve warm or cold and dusted with icing sugar or white chocolate that's been roughly chopped.

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