Brioche with chocolate chips

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Brioche with chocolate chips

For a large brioche
Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min

[ingredients title=”Ingredients”]

• 200ml semi-skimmed milk
• 60g sugar in powder
• 1,5 tsp salt
• 2 eggs
• 500g flour
• 25g fresh baking yeast
• 2 tbsp orange flower water (optional)
• 70g soft butter at room temperature
• 150g chocolate chips
• Egg wash : 1egg

[/ingredients]

PREPARATION

• In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
• Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
• After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
• Add the chocolate chips and knead again 1 to 2 minutes.
• In the bowl form a ball with the dough.

• Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
• Let rise for 1h30. The dough will double in volume.
• Flour a clean a work surface and knead the dough to expulse the air bubbles.
• Divide the dough in 12 parts. Roll out each parts and form balls.
• Place the balls in a round mould.

• Cover the bread with a towel and let rise for 45 minutes in a warm place.

• Beat the egg with a fork and brush the brioche with a brush.
• Turn on the oven to 180°C and put the brioche in the cold oven.
• Bake for 20 to 30 minutes until golden brown.
• Take out of the mould and let cool before eating.

Imprimer

Brioche with chocolate chips

For a large brioche Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min

Ingrédients

• 200 ml semi-skimmed milk
• 60 g sugar in powder
• 1,5 tsp salt
• 2 eggs
• 500 g flour
• 25 g fresh baking yeast
• 2 tbsp orange flower water optional
• 70 g soft butter at room temperature
• 150 g chocolate chips
• Egg wash : 1egg

Instructions

1. In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
2. Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
3. After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
4. Add the chocolate chips and knead again 1 to 2 minutes.
5. In the bowl form a ball with the dough.
6. Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heat at 50°C.
7. Let rise for 1h30. The dough will double in volume.
8. Flour a clean a work surface and knead the dough to expulse the air bubbles.
9. Divide the dough in 12 parts. Roll out each parts and form balls.
10. Place the balls in a round mould.
11. Cover the bread with a towel and let rise for 45 minutes in a warm place.
12. Beat the egg with a fork and brush the brioche with a brush.
13. Turn on the oven to 180°C and put the brioche in the cold oven.
14. Bake for 20 to 30 minutes until golden brown.
15. Take out of the mould and let cool before eating.