Chocolate Brioches
These delightful chocolate chip brioches are a treat for any occasion. The dough, rich with butter and soft chocolate chips, creates a texture that is both light and indulgent. As you bake these brioches, the aroma of fresh bread and melting chocolate will fill your kitchen, resulting in golden-brown pastries that are as beautiful as they are delicious. Perfect for a leisurely brunch or as a special dessert, these chocolate chip brioches are sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 2 tsp. active dry yeast
- 3 Tbs. lukewarm water
- 3 Tbs. all-purpose flour
- 1 3⁄4 cups all-purpose flour, plus more
- as needed
- 3 Tbs. sugar
- 1⁄4 tsp. salt
- 1 egg
- 1⁄3 cup warm milk
- 4 Tbs. (1⁄2 stick) unsalted butter, cut into
- pieces, at room temperature
- 1⁄2 cup semisweet chocolate chips
- 1 egg yolk, lightly beaten with 1 tsp. water
Instructions
- To make the sponge, in a bowl, dissolve the yeast in the water. Stir in the flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
- To make the dough, in the bowl of an electric mixer, combine the 1 3⁄4 cups flour, the sugar and salt and whisk by hand until well blended, about 1 minute. Transfer the bowl to the mixer and attach the dough hook. With the mixer on low speed, add the egg and milk. Increase the speed to medium and knead for 5 minutes. Add the butter and knead for 5 minutes. Stop the mixer and add the sponge. Continue kneading on medium speed until the dough is smooth and elastic, 7 to 10 minutes, adding more flour as needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.
- Preheat an oven to 400ºF. Butter two 9-well silicone brioche baking molds and place on baking sheets.
- Punch down the dough, transfer to a lightly floured surface and knead in the chocolate chips. Form the dough into 18 balls and place in the prepared wells. Let rise in a warm place for 45 minutes. Brush the tops of the brioches with the egg yolk mixture. Bake until golden brown, 15 to 20 minutes.
- Immediately invert the molds onto wire racks and remove the brioches, using a toothpick to gently loosen them, if needed. Let cool completely before serving.
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