A Simple Chocolate Chip Brioche
- 9 oz all-purpose flour
- 3 1/2 oz butter, at room temperature
- 2 eggs, at room temperature
- 1 tbsp dry baker’s yeast
- 2 tbsp fine sugar (I mix caster and icing sugar)
- 1/3 cup warm milk
- 1 pinch salt
- 1 egg yolk for glaze
- handful of chocolate chips.
- In a plastic tub, mix the yeast, sugar and milk together with two table spoons of flour. Cover and leave for about 15 minutes to activate.
- Meanwhile pour the remaining flour into a bowl with the pinch of salt to one side of the bowl.
- Pour the activated yeast mixture into the flour and mix gently with your fingers (or a mixer with a dough hook, but I don’t have one of those.
- Add the soft butter, piece after piece, waiting each time that each piece is asborbed.
- Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer). You may need to add a little extra flour to achieve this result, depending on the size of your eggs.
- Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
- Work the dough again for 10 min, mixing in the chocolate chips and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
- Preheat the oven to 400 F.
- Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
- Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.
- Remove, unmold and let cool on a rack.
You should have some tasty brioche!
What else? You could try making:
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