Chocolate chip brioche buns

Ingredients

• 250 g flour (preferably T45)
• 1 tsp salt
• 70 g sugar
• 10 g fresh baker's yeast
• 3 eggs
• 100 g softened butter
• 50 g chocolate chips
• 1 egg for glazing

Materials

• Stand mixer

Preparation

• In the bowl of the mixer, put the sifted flour, salt, and sugar, then make a well in the center. Place the crumbled yeast in the well. Be careful that the salt doesn't touch the yeast, as it will kill it instantly.
• Add the eggs and knead at speed 2 for about 8 minutes.
  
• Then, while continuing to knead, gradually add the softened butter. Once all the butter is added, keep kneading for about 10 minutes, until the dough detaches from the sides.
• Add the chocolate chips and knead for 30 seconds to ensure they are well incorporated.
  
• Let rise for 45 minutes at room temperature, near a heat source if possible. Degas the dough by pressing down to release all the air. Then, let it rise in the fridge for 1 hour and 30 minutes.
• After rising, place the dough on a floured work surface. Cut pieces weighing about 50 grams.
  
• Lightly knead a piece of dough in your hands, then take it in your right hand and close your fist. With your left hand, push the dough so that it passes between your index and thumb of your right hand forming a circle, as shown in the photo. This technique helps to form nice balls.
• Arrange the little brioches on a baking tray, cover them, and let them rise near a heat source for 1 hour and 30 minutes.
  
• Once risen, brush each brioche with beaten egg. Using scissors, make cross cuts on top of each brioche.
• Bake for 10 minutes at 350°F (180°C). Keep a close eye on them as they bake quickly.
  
• And there you have it, your little chocolate chip brioches are ready!

Observations

My dough doesn't come off the bowl: Brioche dough can be tricky. If after 10 minutes of kneading after adding the butter, it doesn't come off, put the bowl in the fridge. Leave it for about ten minutes, then start kneading again. The dough heats up easily, and kneading too long tends to warm it up.

The flour: it should be type 45.

The yeast: using dry yeast can be risky. Indeed, your dough will rise more slowly.

The temperatures: during the rising phases, they should not exceed 35°C. Otherwise, the butter in your dough will melt, compromising the consistency of your brioche.

Cookware

Questions

Photos of members who cooked this recipe

Comments