Chocolate Chip Brioche
Have you been looking everywhere for a soft and fluffy brioche but can't find it anywhere? Perhaps making it yourself can result in a product that meets your expectations! We present you with an easy recipe resulting in a soft and fluffy chocolate chip brioche!
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 Rectangular Mould
- 1 Scissors pair
- 1 Food Safe Gloves pair
- 1 Bowl small
Ingredients
- 250 grams Flour T45-T55
- 25 grams Sugar
- 5 grams Salt
- 6 grams Instant Yeast
- 100 grams Butter
- 100 grams Milk
- 30 grams Water
- 2 Eggs
- 100 grams Chocolate Chips
- 50 grams Sugar Grains
Instructions
- Start by melting the butter and allow it to cool until it reaches room temperature
- In the first mixing bowl, add your flour, sugar and salt and whisk well
- In another mixing bowl, add the milk and instant yeast and whisk well
- Add the egg and whisk
- Finally add the water and whisk everything very well
- Pour the liquid mixture in the first mixing bowl containing the dry mixture and start whisking
- After a bit, switch from the whisk to a spatula and incorporate everything together
- Once all the flour has disappeared, pour the melted butter. Start incorporating using a spatula and continue using your hands (food safe gloves are advised)
- Once the dough has formed inside the mixing bowl, cover the bowl with a cling film and allow it to rest for 45 mins
- On your working surface without sprinkling any flour at this stage, place the dough and gently flatten it with your fingers and fold it over itself. Repeat a few times
- Flatten the dough with your fingers and spread your chocolate chips all over. Press gently with your fingers to make them stick on the surface
- Fold the dough over itself to enclose the chocolate chips and repeat for a few times
- Place the dough back in the mixing bowl, cover it with a cling film and allow it to rest and rise for one hour
- Sprinkle your dough with flour as well as your work surface, and place the dough over the work surface
- Gently flatten and fold the dough over itself a few times
- Place the dough back in the mixing bowl, cover it with a cling film and allow it to rest and rise for one hour
- Sprinkle your work surface with flour as well as your dough and place it on the work surface
- Divide your dough in 4 equal parts of roughly 140-160 grams
- For each dough piece, flatten it, fold it on itself in the shape of a ball and roll it with the palm of your hand and place them on the side
- Take some butter and melt it. Use a brush to spread it all over the inside of the mould
- Sprinkle some flour and spread it evenly all over the mould (These 2 steps are necessary to ensure that your brioche doesn't stick in the baking process)
- Place the dough pieces in the mold and flatten them a little bit to ensure they take all the length and width space
- Cover your mould with a cling film and let it rest and rise for 30 mins
- Beat the remaining egg in a small bowl
- Brush the beaten egg over the dough pieces that have risen and be gentle
- Sprinkle sugar crystals on the center of each dough piece
- Using your pair of scissors, do a small cut in the middle of each dough piece
- Preheat your oven at 180 degrees Celsius (356 degrees Fahrenheit) with convection on
- Place the mould in the oven and bake for 15 mins
- Remove from the oven and unmold your bake brioche and place it on a cooling grid allowing it to cool for about 30 mins
- Your chocolate chip brioche is now ready to be served!
Video
Notes
Our Cooking Hints:
- You can replace the chocolate chips with raisins
- Resting time is crucial for the fluffiness, do not shorten those amount but do not overproof either
- You can sprinkle your brioche with colorful sprinkles
