Brioche dough
150 ml whole milk
20g fresh yeast or 8g dry yeast
430g white flour
50g icing sugar
1½ teaspoons baking powder
1 teaspoon fine sea salt
2 organic eggs (medium)
125g butter (room temperature)
Chocolate filling
4 tablespoons chocolate spread
1 organic egg, beaten
A dash milk
We're baking French chocolate rolls: Brioche au Chocolat, and they're delicious. We specially bought the best chocolate spread and follow the recipe exactly. Once the dough is ready, refrigerate it overnight, so do mind: start a day early! With this recipe you make 12 brioches, today we made half the recipe :))
How to make Brioche au Chocolat
Heat the milk until it is lukewarm.
Pour it over the yeast in the mixer.
Stir it and set aside for 10 minutes.
Sift sugar, baking powder, salt into the flour.
Stir the flour mixture until combined.
Add the dry ingredients gradually to the wet.
Fold both mixtures carefully together.
Add the eggs and mix them in.
Put the bowl back on the mixer and mix.
Add the butter cubes and keep mixing for 10 minutes.
Shape the smooth mixed dough into a ball.
Place it into a clean bowl and press cling film onto the dough.
Place the bowl in the refrigerator and let the dough rest overnight.
Day 2 - How to make the rolls
Line the baking tray with waxed paper
Roll the dough into a 30x40 cm. rectangle.
Spread the chocolate spread over the rolled out dough.
Fold both short sides over one another.
Cut the dough into strips and roll them in opposite direction.
Make neat rolls and place the rolls on the baking paper.
It is a cold day, preheat the oven to 50°C
Turn off the oven, cover the rolls and let them rise covered in the oven for 1 hour
Remove the risen rolls from the oven and then preheat the oven to 180°C
Brush the brioches with the egg mixture.
Bake the rolls for 10-12 minutes, until golden.
Let the brioches cool slightly on the baking tray.
Then move the brioches to a wire rack, to cool completely.
We are wishing you all a Happy Winter!