Popular in French cuisine, these buns made from yeast dough are enriched with chunks of chocolate. Perfect for breakfast!
Ingredients
- Eggs – 1 piece
- Eggs – 4 pieces
- Eggs – 1 piece
- Sugar – 3 tablespoons
- Vanilla sugar – 1 packet
- Dark chocolate – 100 g
- Butter – 300 g
- Milk – 100 ml
- Butter – 15 g
- Fresh yeast – 20 g
- Wheat flour (type 450) – 500 g
Preparation
Mix the yeast with sugar and vanilla sugar until they become liquid, then add warm (but not hot) milk. Sift the flour into a large bowl, make a well in the flour, and pour in the yeast mixture with sugar and milk. Create a starter (using a small portion of the flour!) and set aside to rise.
Watch a trick on how to prepare a starter correctly.
When the starter has risen, knead the dough. Gradually add eggs, egg yolk, and softened butter. Chop the chocolate into 5 x 5 mm pieces, and add it to the dough at the end of kneading. Set aside to rise (it must double in volume).
Knead the dough again and chill in the refrigerator for about 1.5 hours. Depending on the size of the molds, divide the dough into 12-15 large pieces and 12-15 small pieces. Shape all pieces into balls. Grease the cupcake molds with butter, place a large ball on the bottom, and a smaller one on top. Set aside for 30 minutes to rise.
Brush the brioche with egg white. Bake for 12-15 minutes at 180°C.
