MIA Chocolate Brioche
This easy-to-make chocolate brioche is excellent fresh and a great alternative to heavier pastries loaded with butter
Servings: 15 Portions
Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
- 150 ml Milk
- 38 g Fresh Yeast or 12g of instant yeast
- 300 g Whole Wheat Flour
- 30 g Light Brown Sugar
- 6 g Salt
- 30 g Butter
- 1 Eggs
- 210 g MIA Madagascar 65% Dark Chocolate Baking Drops
Instructions
- Whisk the egg and split it evenly into two small bowls
- Cut the 210 g MIA Madagascar 65% Dark Chocolate Baking Drops into small pieces
- Put the yeast and milk in a large bowl and blend with a mixer
- Add the flour, salt, sugar and ½ egg to the milk and yeast mixture. Knead for two minutes, adding the butter gradually
- Continue kneading the dough until it is stretchy
- Divide the dough into 15 balls of about 40g each and place them on a baking tray
- Cover the baking tray in plastic film and let the dough rise for 20 min (ideally in a warm place)
- Flatten the balls to remove the air and then form them into balls again
- Coat the brioche with the other ½ egg
- Place the tray in a warm place and let the brioche rise for 70 min
- Preheat oven to 250° C
- Put the tray in the oven, lower the temperature to 240° C and bake for 10 min or until golden brown