1 pkg active dry yeast (7g)
⅓ cup warm milk
2 tbsp raw sugar
2¼ cups all-purpose flour
80 g unsalted butter, softened and cut into small cubes
a pinch salt
8 pieces of dark chocolate about 5-10g each
1 egg for glaze
1 teasp milk
Ball of Dough 🙂
My little loaves in the oven. (I forgot the glaze..oops)
In a small bowl, dissolve yeast and sugar in the warm milk. Allow yeast to activate for a minute or two. When bubbles begin to appear on the surface then it is ready.
Meanwhile, in a bowl of a food processor or mixer (with dough hook attached) combine flour and salt.With the motor running slowly add the yeast mixture. Then add the butter one at a time waiting for each piece to be blended into the dough.
Then add the eggs one at a time and mix until the dough starts to come away from the sides of the bowl. Place the dough into a bowl and cover with plastic wrap or a damp tea towel and set aside in a warm area to prove for 2 hours or until the dough has doubled in size.
When the dough has doubled in size, knead the dough for a few minutes and divide into eight portions. Take a piece of chocolate and wrap each one in the middle of a portion of dough. Place the portions into greased tins or paper moulds and cover and allow to prove for another hour. (I didnt use any mold, i just separated them and put them into a bowl for an hour).
Preheat oven to 375°F. Whisk the egg and milk together to make the glaze. Brush the tops of the brioche with some glaze and then bake for 10-15 minutes or until the tops are browned.
Remove from oven and allow to cool for 10 minutes then unmould
Just out of the oven
First one cut open .. Surprise!!
Last Bite … I will make these again
Hope you enjoyed 🙂