Dark Ghana and Cherry Brioche

1. You will need an electric mixer with a hook attachment to make this recipe.
2. Preheat the oven to 180°C. Grease muffin tins or line a baking tray with baking paper.
3. Place the warm water, yeast and sugar in the bowl of an electric mixer and leave for 10 minutes until frothy.
4. Chop the chocolate and the sour cherries into chunks and set aside. Chop the butter into tablespoon-sized pieces and set aside.
5. Add the flour, salt and eggs to the yeast mixture and mix on low for 5 minutes. Add the butter, little by little. Keep mixing until the dough is shiny and no longer sticking to the sides of the bowl.
6. Add the chopped chocolate and cherries and then cover with a tea towel until doubled in size.
7. Flour your bench and take the dough out of the bowl. Cut the brioche into 50g chunks and, using your hands, roll into balls. Place the balls into the muffin tins, or place them on the lined tray spaced about 2.5cm apart. Brush the brioche with egg wash or leave them plain.
8. Place in the oven for about 20 minutes, until golden brown. Transfer the brioche to a wire rack to cool. Serve with butter. 

Chef’s notes

There’s nothing in this world better than fresh brioche in the morning, except brioche made with dark chocolate! These little buns from heaven freeze well, too — that is, if you have any left over!