A brioche with chocolate chunks

Southern Rain – Jake Bugg

Hey, coucou

Let’s start this article with a very important question; am I allowed to live on brioche? I’ve been baking brioche and brioche again over the past week to give you the perfect one, the perfect timing to add the chocolate chunks and, honestly, isn’t life all about brioche? Having a good brioche when you wake up and just take a little piece of it, aren’t you happy for the rest of your day? And there is chocolate…

 

Brioche: 220ml semi-skimmed milk, 75 sugar, 1/2 tsp salt, 2 eggs, 500g flour, 8g dried yeast, 175g chocolate chunks, 70g butter at room temperature. Finish with 1 egg.

Prep: 30mn — Rise: 1h30 + 45mn — Bake: 20 to 30mn

I used my Kitchenaid but you can make it with your own hands, you just need a little more energy and add 5mn when you knead.

Pour the milk, sugar, salt, egg and flour in your bowl. use the dough hook and knead for about 1mn to 1mn30 on speed 1. Add the dried yeast and knead for 10mn on speed 2. It is really important to add the yeast after so it won’t be in direct contact with the salt.

After 10mn, add the chocolate chunks and the diced butter. Knead, still on speed 2, for about 5mn. Butter must be blended, the dough mustn’t stick to the bowl if it does, add flour but little by little and while you knead. Make a beautiful ball with the dough and let it rise in the bowl covered with a tea towel. If possible, let it rise in a warm room. When the sun is here I always let it rise near my window, it might not be hot but the sun directed to the window produces heat. Your dough should double.

When it has doubled, gently punch your dough. Weigh it and divide the dough in 3. Roll them to make them long and cylindrical. Bring the 3 of them together and make a plait. Don’t overbond them because the dough will rise one more time. Once your plait is done, bring the endings together and let it rise on a baking paper. Cover with a tea towel and let it rise for 45mn. The plait will rise, it might even double.

Whisk an egg in a small bowl and with a brush, paint your brioche. Don’t preheat your oven, turn it on and directly put your brioche in it, 180°. Bake it for 20 to 30mn, watch it because it needs to be golden not black. Let it cool a little, or not… Will you be able to resist and wait?

I don’t know about you but I love melted chocolate chunks so usually I tend to wait for 5mn so I don’t burn my fingers and I grab a piece. Usually, it takes us 3 or 4 days to eat the brioche because we’re only 2. So, in the morning when I wake up, I put a piece of brioche in the oven, low temperature. I drink my glass of water, pour my milk in my mug and then take my brioche out of the oven, the chocolate chunks are just melted and it is SO yummy. That’s how a good day starts…

Des bisous

 

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