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Chocolate Brioche

Airy, melt in your mouth brioche with big bites of chocolate.
Prep Time10 mins
Cook Time12 mins
Resting time1 hr 40 mins
Course: Breakfast
Cuisine: French, hungarian
Keyword: bread, brioche, chocolate, sweet bread
Servings: 2 loafs
Author: Caroline Vass

Ingredients

  • 25 gr fresh yeast
  • 150 gr butter at room temperature
  • 200 ml milk
  • 1 litre flour plus extra for dusting
  • 4 eggs 1 one for brushing
  • 1/2 tsp salt
  • 30 gr sugar
  • 6-8 pieces of chocolate balls like the one from Lindt

Instructions

  • Whisk butter, eggs and sugar creamy
  • Heat milk to 37 degrees and crumble the yeast in a large bowl and pour the warm milk over and stir until it dissolves.
  • Mix in the butter mixture with the milk and yeast. Add half the flour and mix, add the rest of the flour. The dough should be a bit sticky.
  • Cover the bowl with a clean kitchen towel and leave it for 1H to rise.
  • Use some more flour if you need, but the dough should be a little sticky still, but not too sticky so it sticks to your hands. Shape into about 20 balls, about the size of a golf ball.
  • Place the dough balls in a bread pan. It should be two rows, each row should contain about 5 dough balls. Let it rest for about 40 minutes. Or until they have almost doubled in size.
  • Heat the oven to 220 degrees C/fan.
  • Whisk the egg and brush the loaves with the egg and put one chocolate ball into the first two balls of dough on each side.
  • Bake them in the middle of the oven for about 12 minutes. Take them out when they are golden.

Notes

If all the ingeridents are at room temperature the outcome will be a lot better. Otherwise the bread might en up cracking. Every oven is different, please make sure you look at the brioche when it's in the oven. It can go very fast and the crust gets burn. If you see the crust getting very golden and there's still a lot of time left, lower the temperature and open the oven door a little bit. You might have to add an additional minute or two upon the existing time.