Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chocolate chip brioche. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chocolate Chip Brioche is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chocolate Chip Brioche is something which I have loved my whole life.
Chocolate Chip Brioche starts with a fairly firm dough but as you knead in the butter, it gets softer and softer until it's more like a batter. Your hands (or your kid's hands) will be a bit of a mess but that's ok. Easy chocolate brioche buns are a perfect addition to your breakfast basket.
To begin with this recipe, we must prepare a few components. You can have chocolate chip brioche using 9 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Chip Brioche:
- Take 75 ml milk, at tepid or room temperature
- Get 15 grams dried active yeast
- Prepare 500 grams plain flour
- Get 1 tbsp fine salt
- Get 6 medium eggs
- Get 350 grams butter, cubed at room temperature
- Prepare 30 grams caster sugar
- Take 1 egg yolk, beaten
- Take 100 grams chocolate chips
Make the brioche: Whisk the milk and yeast together in a small dish until the yeast has dissolved. These chocolate chip brioche rolls are soft, fluffy, delicious and super tasty when freshly made. I love to cook and bake. I may not be the most skilful, or most artistic, but I really enjoy it.
Instructions to make Chocolate Chip Brioche:
- put the milk into a jug and whisk in the yeast.
- Put the flour, salt and eggs into a bowl. Mix with your hands and then pour in the milk and yeast mix. Begin to knead the mix for about 2-3mins.
- In a separate bowl, beat the butter and sugar together. Add a bit of the butter to the dough, knead the dough to combine the butter. Continue adding the butter bit by bit as you knead until you get an elasticy, amalgamated and glossy dough.
- Cover the bowl with cling film and leave to stand at room temperature for 2 hours.
- Beat down the dough, lift out of bowl and throw back into the bowl.. Do this a few times.
- Recover the bowl and refridgerate for about 6 hours or more if you wish. Do not exceed 24 hours.
- The dough is now ready to go split in half as the dough can make two loaves. Either freeze one or prepare two tins as follows.
- Generously butter a loaf tin.
- Pour some olive oil on the counter. Take the dough and flatten slightly with your hands.
- Sprinkle over choc chips, fold and flatten slightly, fold again and repeat until all choc chips are added.
- Place in the tin, cover and place in the fridge for 20-25mins.
- Pre-heat an oven to 220°c / 200°c fan.
- Brush the beaten yolk over the top of the dough.
- Bake in oven for 10mins, reduce the heat to 190°c / 170°c fan. Bake for a further 25-30mins or until cooked through.
- Remove and let stand for 5mins before removing from the tin.
The Chocolate Chip Brioche recipe isn't your typical brioche bread. We are using the Japanese Milk Bread, we made in the previous video. A Classic Chocolate Chip Cookie though, will forever be a favourite. These are my ultimate Classic Chocolate Chip Cookies. Crisply golden, with molten flecks and chewy middles.
So that’s going to wrap it up for this special food chocolate chip brioche recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
