Brioche au Chocolat

I’ve used my brioche silmold for a couple of times, but never once I had actually bake brioche in it , so  I felt somewhat obliged to make them, I just had to.

I’m always a little bit scared whenever yeast is involved in the baking ( I don’t know why, the thought  of puting living being, maybe…). Anyhow my brioches turned out quite allright, although I need more practice with making the “brioches à tête”.

I’m sending this to the  YeastSpotting, at Wild Yeast.

Ingredients

• 250 grs bread flour
• 2 large eggs, room temperature
• 75 grs unsalted butter,  room temperature (cut in 4 blocks)
• 1 tbsp sugar
• 1/2 tsp salt
• 1 1/2 tbsp  warm milk
• 1 tsp dry yeast
• 100gr dark chocolate for fillings (chopped)
• egg yolk to finish

served 6 individual brioches

Directions
Mix in flour, yeast, and sugar in a food processor. Add slowly the lightly beaten eggs with salt, then add the milk. Let it rest for 5 minutes. Add butter one block at the time. Place dough onto a floured surface. Knead well for 10-12 minutes. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

Prepare brioche molds. Divide dough in 6 equal parts. From each part, reserve 1/4 the dough. Turn every large part into a ball and out and put the chocolate inside, then put each in a mold and, with a finger, push down to create a little place to hold the smaller ball. Cover with a tea towel. Let rise again  in a warm place for 30 minutes.

Preheat oven to 180º. Brush the top of the  brioches with the egg yolk mixed with a dash of water. Bake for 15-20 minutes. Remove from molds,  put it on a cool rack.

Tags: chocolate, Milk