30 Nov 2008

Chocolate brioches

There are some unspoken rules most of our bakers are aware of; or maybe we make them ourselves? So I've always thought that once in a lifetime a baker should have made a brioche. This weekend I decided that it's my time. And because I believe that one should progress with small steps, I made little brioches.

Although it did cost some effort, it wasn't as difficult as I'd expected. The recipe of Ursula Ferrigno (Pane e Panini) was uncomplicated and well written. This was my first attempt and it won't be my last.

Chocolate brioches

  • 250 gr. flour (tipo 00)

  • small pinch salt

  • 2 tbsp. granulated sugar

  • 5 gr. active dry yeast

  • 1 tbsp. water, lukewarm

  • 3 eggs, beaten

  • 4 tbsp. milk, lukewarm

  • 125 gr. butter, small cubes at room temperature

  • 175 gr. plain chocolate, small cubes

  • 1 egg, beaten

Sift the flour, salt and sugar in a big bowl. Add the yeast, water, 3 eggs and the milk. Mix the ingredients till you've got a soft dough. Knead it and add every time a cube butter. Knead after each cube till the butter is fully dissolved in the dough. At this point the dough is not tacky but sticky. Don't panic but put the dough in an oiled bowl and let it rest in the fridge for at least an hour.

Take the dough out of the fridge and let it rest in the bowl till it reaches room temperature. Punch the dough down and divide it in 12 even pieces. Add just a little bit flour if necessary to handle the dough. Form little balls of the dough and flatten each ball. Put a cube of chocolate in each bull and form a tight ball. Make sure you close the dough thoroughly.

Put each ball in a buttered muffin form or in a small brioche form. Cover and proof for 30 - 45 minutes. Brush the buns softly with the beaten egg. Bake the brioches 12- 15 minutes in a preheated oven (395 dgr. F./200 dgr. C).

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