Set aside some time at the weekend to make these gorgeous glossy loaves from master baker Richard Bertinet: soft brioche, twisted and folded with rich chocolatey custard and finished off with a sweet rum glaze – one for you, one to freeze or give away
The project.
A BIT ABOUT RICHARD Raised in Brittany but based in Britain, he has more than 30 years’ baking experience under his toque, but more importantly Richard Bertinet is that rare thing – a great teacher. Classes at his Bath cookery school, The Bertinet Kitchen, are in high demand. He regularly appears on TV shows such as Saturday Morning, Saturday Kitchen and GBBO: An Extra Slice, and he offers an online course via BBC Maestro.
THE RECIPE
Makes 2 loaves (each enough
to serve 6)
Hands-on time 1 hour, plus
resting and proving
Oven time 25 min
DON’T WASTE ITLightly beat the leftover egg whites, then freeze in a labelled freezer bag. Defrost and use for meringues, mousses or cocktails.
In step 2, after you fish out the vanilla pod, you can wash and dry it for another use – put it in a jar of sugar to gently infuse or chop it up and whizz it with some sugar for a stronger version of vanilla sugar.
BE A BETTER COOKFresh yeast is widely available online, at good delis and Polish shops, and from some supermarkets. If you have any left over, divide it into portions, wrap well and freeze for up to 2 months.
• 250g whole milk
• 1 medium free-range egg
• 60g runny honey
• 50g olive oil
• 500g strong white bread flour,
plus extra for dusting
• 30g fresh yeast
• 10g fine sea salt
• 50g unsalted butter
• Handful sultanas (optional)
For the custard
• 3 medium free-range egg yolks
• 60g caster sugar
• 40g plain flour
• 250g whole milk
• 1 vanilla pod, split and seeds
scraped out
• 100g good quality dark
chocolate chips (or chopped
dark chocolate; see Richard’s
tips)
For the glazes
• 2 medium free-range eggs
• 100g caster sugar
• 2 tbsp dark rum
1Begin with the custard. Put the yolks and sugar in a bowl and whisk until pale and creamy. Whisk in the flour until smooth. Pour the milk into a heavy-based saucepan, add the vanilla seeds and pod, then put over a medium heat until just about to boil. Remove from the heat, then slowly pour around half the milk over the eggs, whisking constantly. Add the rest of the milk, whisk again, then pour → the mixture back into
