Chocolate, Cranberry and Ginger Pull-Apart Bread
This indulgent bread is perfect for breakfast. Its secret? A rich milk bread dough, along with dark chocolate, fresh cranberries and confit ginger. Soft, chocolatey, fruity and spicy, this bread is truly irresistible.
Ingredients
- 2 eggs, at room temperature
- 3/4 cup (180 ml) warm milk, plus more for brushing
- 4 tsp sugar
- 1 1/2 tsp instant yeast
- 2 1/3 cups (350 g) unbleached all-purpose flour
- 3 tbsp unsalted butter, softened
- 1 tsp salt
- 1 cup (105 g) fresh or frozen cranberries
- 1/3 cup (70 g) sugar
- 3 tbsp (45 ml) water
- 3 1/2 oz (100 g) 70% dark chocolate, chopped
- 1/3 cup (95 g) crystalized or candied ginger, finely chopped
- 1 tbsp cane sugar (optional)
Instructions
- In a bowl, whisk the eggs. Add the milk, sugar and yeast. Mix well.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, butter and salt until the mixture is grainy. Add the egg mixture and mix until the dough starts coming together.
- With the machine running on medium speed, knead the dough for 5 minutes or until smooth. The dough will be sticky. Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume (see note).
This indulgent bread is perfect for breakfast. Its secret? A rich milk bread dough, along with dark chocolate, fresh cranberries and confit ginger. Soft, chocolatey, fruity and spicy, this bread is truly irresistible.