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Blog - Recipes
Type: Leavened
Serves: 20 pieces
Difficulty: medium
Preparation time: 40' + rest
Baking: oven 180°C - 350°F
Baking time: 15-20 min
Special diet: vegetarian
Ingredients
high gluten flour 400 g (14 oz)
bread flour 100 g (3½ oz)
milk 80 g (2¾ oz)
active dry yest 4 g (1 tsp)
eggs 200 g (n°4 medium)
white sugar 80 g (2¾ oz)
honey 15 g (2 tsp)
rum 10 g (1 TBSP)
butter 160 g (6 oz)
salt 8 g (½ TBSP)
chocolate chips 125 g (4 ½ oz)
egg yolk 20 g (n°1)
milk (or cream) 20 g (1½ TBSP)
2019/07/18
Chocolate Chips Brioche
There is nothing better than starting the day with a good Italian Breakfast: cappuccino with brioche. If the brioche is homemade, soft, fragrant and with lots of chocolate chips, the day are going to start great! When I want to have a genuine breakfast, I prepare these chocolate chips brioche. The preparation is quite long, so I make a lot and I keep them in the freezer. To taste a soft and fragrant brioche it is enough to put it in a preheated oven. Just enough time to make coffee and the breakfast is ready!

How to make the Chocolate Chips Brioche
Soften the butter in a bain-marie or in the microwave until it becomes creamy.
Mix sugar with 2 tablespoon of milk and the rum.
Sift the flours and put them in a large bowl, add the baking powder and the rest of the milk. Start to knead.
Add the eggs gradually and continue to knead until the dough is smooth.
Transfer the dough to the table.
Add the sugar in two or three times, continuing to knead (insert the next dose of sugar only when the previous one has been completely absorbed by the mixture).
Then add the butter, always in two or three times, as explained above.
Finally add the salt dissolved in a bit of warm water and the chocolate chips. Knead until everything is well distributed in the mass.
Grease the hands with butter and transfer the dough in a large bowl. Cover with plastic wrap and let it rise in the refrigerator until it has doubled in volume (12 hours or one night).
When the dough has leavened, cut it into 20 pieces of about 60 g and shape the balls by rolling the dough between the table and the palm of your hand. If it is sticky, do not flour the table, but grease your hands with butter.
Prepare two baking trays with baking paper and place 10 balls well spaced on each tray.
Let the brioches rise at room temperature for about 2 hours (or until they have doubled in volume).
Prepare a mixture of yolk and milk (or fresh cream) in equal quantities and brush the surface of the brioche.
Preheat oven to 350 degrees F (180 degrees C).
Cook the brioches for 15-20 minutes, until golden brown.

Tips and Tricks
You can prepare the dough by hand, but the processing will require a lot of energy and will be long and sticky, so I suggest you use a powerful dough mixer.
Do not fall into the temptation to adding flour! Use only the dose indicated in the recipe. Whenever you add wet ingredients, continue to knead the mass vigorously until it absorbs the liquids and returns smooth.

Storage
Two days in an airtight container.
You can freeze the uncooked dough balls, before the second rising, for up to 30 days. Proceed as follows to cook them: remove the balls from the freezer the night before, place them on the baking tray and let them rise at room temperature overnight. In the morning, cook them in the oven as described above.
Or you can freeze the baked brioche and keep them in the freezer for up to 30 days. To defrost them, simply place them in a hot oven at 200-220°C (400°F) for 5-6 minutes and then wait a few minutes before eating them.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Chocolate Cake, Yogurt Plum Cake, Italian Paradise Cake

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