Chocolate brioche

Hey foodies!

How about a chocolatey, soft and fluffy brioche for breakfast?

Here is my chocolate brioche recipe!

To make one 30 cm brioche, you will need:

- 50gr of milk

- 100gr of water

- 1 packet of yeast

- 40gr of sugar

- 320gr of flour

- 1/2 tsp of salt

- 1 egg

- 30gr of butter

- 120gr of chocolate chips

- 1 egg yolk to glaze your brioche

In a bowl, pour 50gr of milk and 100gr of water, then heat the mixture for 20 seconds in the microwave at 600Watt.

Then pour a packet of yeast into the heated mixture and stir with a spoon.

Then add 40gr of sugar and mix again.

Set the mixture aside for a few minutes.

In a large mixing bowl, pour 320gr of flour and 1/2 tsp of salt. Mix these two ingredients well so the salt is evenly distributed throughout and doesn't cause any issues with the yeast later on.

Salt should never come into direct contact with the yeast, it would kill it...

Then make a well in the centre of your flour and pour in the milk/water/sugar/yeast mixture.

Add one egg and mix with the flat beater for a few seconds.

As soon as the dough starts to come together (see my 3rd photo), stop the mixer.

Finally, add 30gr of butter cut into pieces.

Then knead your dough, still using the flat beater, for 5-6 minutes at medium speed.

Cover your bowl with a damp cloth and let your dough rise for 1h30 at room temperature.

After 1h30, your dough will have doubled in volume.

Knock it back by punching it down 4-5 times.

Then cover it again with a damp cloth and place it in the fridge for 30 minutes. This way it will be easier to work with afterwards.

After 30 minutes your dough will have slightly risen again.

Your dough weighs about 610gr. Make balls of about 100gr each. This will give you 6 portions.

Then roll out each portion into a rectangle shape.

Get 120gr of chocolate chips ready.

Sprinkle 20gr of chocolate chips over each rolled-out portion.

Then fold in the edges and roll the dough to form a nice cylinder.

Place each cylinder in a loaf pan set to 30 cm in length. Line it well with baking paper.

Let the dough rise again for 1h.

The ideal is to create a proving environment. Personally, I put my pan in my second oven turned off with a bowl of hot water so that my dough develops nicely.

After 1h, you can clearly see the difference. ;o)

15 minutes before the end, preheat your oven to 180°C, fan-assisted.

Brush your brioche with one egg yolk.

Then bake your brioche in your preheated oven for 20 minutes.

After 20 minutes your brioche should be nicely golden. Remove it from the pan quickly and let it cool on a wire rack.

And here is the result!

At our place it was eaten in record time! Impossible to stop before it was all gone. ;o)

I hope you enjoy this recipe.

Have a lovely Sunday foodies!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.