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Petites brioches au chocolat

Chocolate Brioche Buns Recipe

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Prep Time:30 minutes
Cook Time:20 minutes
Resting Time:8 hours
Total Time:8 hours 50 minutes
Course: Dessert
Cuisine: French
Servings: 16 brioches

Ingredients

FOR THE BRIOCHE DOUGH

  • 430 g white flour
  • 50 g powdered sugar
  • 20 g fresh baker's yeast or 8 g of dry yeast
  • 5 g fine salt
  • 150 g whole milk
  • 2 medium eggs
  • 125 g unsalted butter at room temperature

For the chocolate filling

  • 4 tablespoons of chocolate spread

FOR GILDING

  • 1 beaten egg diluted with a little milk

Instructions

FOR THE BRIOCHE DOUGH

  • Install the dough hook onto your stand mixer.
    In the bowl of your food processor, pour the milk at room temperature or slightly warm as well as the yeast. Leave to rest for ten minutes.
    Add the flour, sugar and eggs. Mix gently then knead for 10 minutes. The dough should come away from the walls, be smooth and elastic.
    Then gradually add the butter cubes, making sure they are well incorporated into the dough. Then let the dough knead for another ten minutes until it is smooth again.
  • Place the dough in a large salad bowl, cover with film (on the dough) and place in the refrigerator overnight (or 2 hours minimum).

FOR SHAPING

  • Lightly flour your clean work surface. Roll out the brioche dough into a rectangle measuring 30 x 40 centimeters.
    Spread the spread over the entire surface of the dough then fold it in three: the upper part over the middle and the lower part also over the middle to obtain a rectangle measuring 30 x 15 centimeters with three layers of dough.
  • Flatten the resulting rectangle by gently rolling it out with a rolling pin to once again obtain a rectangle measuring 30 x 40 centimeters.
  • Cover 2 baking sheets with parchment paper.
  • Cut 1.5 centimeter wide strips from the rectangle of dough, using a pizza roller or a sharp knife.
  • Twist the strips of pasta then roll them up on themselves. Place them on the baking trays then leave to rest for 1 hour covered with a clean, dry cloth, in a dry place and at room temperature (fairly warm).

FOR COOKING

  • Preheat your oven to 180°C.
    Using a kitchen brush, brown the brioches with the mixture of beaten egg and milk.
    Bake for about 15 minutes over rotating heat. Baking time may vary a little depending on your oven and the size of your buns.
  • Remove from the oven, let cool on a rack then enjoy warm or cold depending on your patience.

Notes

For the spread, adjust the quantity. You may need a little more or a little less. ;-)
Some people like to add syrup to their brioche, but personally I prefer to eat them as is.