Ingredients
200g 00 italian white flour
2 eggs
2 yolks
3/4 tsp salt
30ml whole milk
125g unsalted butter, softened
35g brown soft sugar
7g dry yeast
100g dark chocolate chips
Preparation
Boil the milk in a pan, once warm top up with warm water if less than 30ml and mix with the yeast and 1 tbsp of flour. Cover with a cloth for 30 minutes.
Once the yeast is ready, beat the eggs&yolks, sugar and salt, pour over the yeast mix and the remaining flour. Mix to form a rough dough, no more than that. Again, cover with the cloth and let it rest for 30 minutes at room temperature.
Now, that's the tricky part: I suggest to buy a reusable silicone mat to confine the grease. Scrape out the dough from the bowl onto the mat, place the diced butter into the middle and enjoy melting the butter into the dough. Back and forward fast movement, squeezing the butter and sort of spreading into the dough, when 70% of butter has disappeared in the dough start with circular movements from outside to inside, sort of hugging from outside the dough and bringing it back to the middle bottom - maybe an 8 shape movement. Keep a scraper at hand as it will be helpful to bring back to the mix the dough you moved laterally.
Once the dough is very elastic and strong (approx 15 min of kneading), move it back to the bowl and cover with a clinging film. Place in to the fridge overnight to rest.
The following morning (you can leave the dough in the fridge for up to 2 days) take out the dough and let it rest at room temperature for at least 3 hours in its baking tin covered with a clean cotton cloth (I use a baking paper to line the tin instead of butter.. just a tiny reduction in fat!). It should probe further and ideally double in size. If it doesn't, the temperature in the room it's too cold - in my kitchen there were 17c and it probed just a little.
Brush the brioche with some egg white. Preheat the oven at 200˙ fan (220˙ if not fan-assisted) and once at temperature bake the brioche for 15 minutes. Lower the oven at 160˙ fan (180˙ if not fan-assisted) and keep it for another 20 minutes.
If you can resist and wait until the brioche has cooled down…
Great option for breakfast or tea-time!
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| brioche au chocolat ©italiansuitcase |
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| brioche au chocolat ©italiansuitcase |