So as you guys most know, I do like chocolate.
But I also do like bread
So I decided to share this recipe!
It is basically a Brioche bread dough with chocolate chips inside. Brioche originates from France and thanks to it’s high egg and butter content, the buns are fluffy, rich, and light.
It is absolutely delicious!
I hope you enjoy it!
1 large egg yolk
1 Tbsp water
Line a baking sheet with parchment paper. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.
Use a floured bench scraper to cut dough into eight 2-ounce portions. Spoon a teaspoon of chocolate or Nutella in the center of each portion; pinch ends to seal. Flip rolls over (seam-side down) and use bench scraper to shape into a round. Place rolls two inches apart on baking sheet; cover loosely with plastic wrap and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.
Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar. Bake for 20 minutes, until rolls are deep golden. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.
Brioche Bread dough recipe*****
125ml warm milk
3 tablespoons/70g sugar
10g dried yeast
2 teaspoons salt
175g butter, cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
1 egg, beaten (for egg wash)
Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
Slowly add the flour and salt with the mixer running until the flour has been incorporated.
Allow to knead at medium speed for a minute.
Slowly add the cubes of butter and knead for another 5 minutes.
The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
Remove the dough and place in a buttered bowl.
Cover with clingwrap and allow to rise for 2 hours.
Place in the fridge and allow to stand overnight.
The next day, remove the dough from the fridge and allow to come to room temperature.
Divide the dough in half and place in greased loaf tins.
Allow to rise for another 2 hours.
Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
Remove from the oven and allow to cool.