Tiramisu Brioche Loaf

Equipment:

• Bread tin no bigger than 11cm wide, 6cm deep and 25cm long.

Ingredients:

A. Tangzhong:

• 90g Flour

• 120g full fat milk
  

B. Brioche:

• 550g bread flour

• l0g yeast

• l0g salt

• 30g sugar

• Tangzhong

• 3 eggs

• 150g full fat milk

• 120g butter room temp and cubed

C. Coffee Butter filling:

• 200g room temp butter and cubed

• 100g brown sugar

• 20g instant coffee (I used filter coffee, but instant is also fine)

D. Mascarpone Mousse:

• 250g mascarpone

• 2 egg yolks

• l00g castor sugar

• 2 egg whites

E. Coffee Syrup:

• 50g water

• 50g instant coffee (must use instant here)

• 50g sugar

• Cocoa powder for sprinkling on the end

Method:

1. On day one, you are going to make your Tangzhong and Brioche.

2. For Tangzhong, place ingredients in a small pot. Continuously whisk on a medium heat until the mixture looks like mash potatoes and the flour is cooked out.

3. Place your Tangzhong in a bowl covered with plastic wrap in the fridge to cool for at least 30 minutes.

4. In a bowl with a dough hook attachment, add all your brioche ingredients, except for the butter. (You can also knead by hand)

5. On a low speed, knead these ingredients for about 12 -15 minutes until the dough is smooth and elastic. The bowl should be clean on the sides i.e. the dough is not sticky. If it is, add a small amount of flour and keep kneading until it is smooth.

6. Add your butter one cube at a time while the dough hook is still on a low speed, adding the next cube only after the previous one has been incorporated into the dough.

7. After all the butter is incorporated, knead for another 10 minutes until the dough passes the window pane test. To do a window pane test, take a small piece of dough and gently stretch it until it is so thin (and does not break) and light passes through.

8. Shape the dough into a ball, place in the same bowl, cover, and leave to proof for 2 hours, or until doubled in size.

9. Punch down the dough. Place back into the bowl and cover to be left to proof again overnight.

10. The next day, take your dough out, punch it down and leave it to one side.

11. Begin making your coffee butter, by placing all of your ingredients in a mixing bowl with a paddle attachment. (Can do by hand with a spatula).

12. Mix on a high speed, scraping the bowl every now and again, until the butter is fluffy and pale in colour.

13. Leave to one side.

14. Now take your dough and on a floured surface roll it out into a rectangle that is 42cm wide and 25cm long.

15. Take your coffee butter and spread it evenly over the top of the dough.

16. Now for some maths... you need to cut rectangles/sqaures that are equal to the width and depth of your bread tin. My bread tin is 10cm wide and 7cm deep therefore I cut sqaures that were 10cm wide but 6cm deep. Please note that your bread will rise, so cut it 1 or 2cm less that the depth of your tin.

17. Stack these squares inside your bread tin with the coffee butter side all facing the same way.

18. Cover and leave to proof for about an hour. Don't let it rise here past double.

19. While proofing you are going to make your mascarpone mousse. Separate your eggs and whisk your whites until they are just before stiff peaks - must not look scrambled. And place in a separate bowl.

20. Now whisk your egg yolks and caster sugar until they are pale and double in size. This can take some time. Place in a separate bowl when done.

21. Now beat your mascarpone with a spatula or use a paddle attachment in a mixing bowl until smooth.

22. Add your egg yolk mixture bit by bit to the mascarpone and paddle until smooth. You can whisk this mixture to make it more smooth, but don't overmix as it will go runny.

23. Fold in your egg whites to this mixture in two parts. Place in bowl and into the the fridge to set.

24. When Brioche has proofed, bake at 200C for 20-30 mins.

25. While baking, make your coffee syrup by adding all the ingredients to a pot and simmer until it resembles a syrup and place to one side.

26. Take your bread out of the oven when done and place to one side on a cooling rack to cool down.

27. You can leave the bread in the tin, or take it out to serve. Brush the syrup over, pour over your mascarpone and sprinkle your cocoa powder on top.

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