The famous chocolate chip brioches that you buy in the supermarket… Well, the famous ones, that’s a way of speaking. They will never have the charm and taste of a real brioche bought at the bakery or even better, homemade.
Making a homemade brioche scares many people. However, it is not complicated. You certainly have a device that takes care of kneading? A robot cooker, a pastry robot or even a bread machine will do the job very well. I tested with 3.
The rest is child’s play. All you have to do is select good ingredients. For chocolate, I advise you to choose it in tablet form. It’s definitely better than nuggets. Choose more or less strong, according to your tastes. The advantage of choosing chocolate this way is that the cut is rough and you end up with large pieces. That’s how good it is. Be generous with the quantities.
With this recipe, you will prepare a good amount of brioches. Enough for many snacks. To keep them fresh, it is best to put them in the freezer as soon as they are cold. A very light passage in the oven and they find all their softness.
Chocolate chip buns like DooWap:
2 level tsp dehydrated baker’s yeast
1 tsp vanilla extract
150 to 180 g of dark chocolate
do very slightly cool down milk and dilute the yeast.
In the bowl of the robot, put the flour, sugar and salt.
Add beaten egg, vanilla extract and milk/yeast mixture.
Knead at medium speed for about 8/10 minutes.
After one minute, add the butter in small pieces without stopping the machine.
Leave to rise for 1 hour in the bowl covered with film.
Place the dough on a lightly floured work surface.
Roll it out into a rectangle, then garnish it with chocolate cut into coarse pieces.
Fold one side of the dough.
Cover with chocolate pieces, then fold over.
Put more pieces of chocolate and fold one last time. You must have found a ball with the chocolate pieces well distributed.
Divide the ball into 16 pieces of equal size.
Flatten a piece with the flat of your hand. If you have leftover pieces of chocolate, you can add more in the center. close in bringing back gradually the edges of the dough towards the center. For a very regular ball, gently roll it on itself.
Arrange the balls on two baking sheets lined with baking sheets.
Let rise away from drafts, for about 1 hour.
Preheat the oven to 200°C.
Gently brush the well-swollen brioches with milk and cook for about 12/13 minutes. They should be lightly golden.
To finish: if you keep some in the freezer, I advise you to take advantage of the preparation of another dish so as not to have to light it just for that. It’s a matter of 3 minutes.
Do not hesitate to put a lot of chocolate. Once the brioches are puffed, you will have just the right amount.