baby chocolate brioche

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Continuing my recent hobby of making recipes I have had sitting around for ages I decided to pull out this yummy looking gem. This recipe for Baby Chocolate Brioche comes compliments of The Kitchn again. If you haven’t discovered The Kitchn I highly recommend it as I use it a lot for finding inspiration for recipes.

Any Guesses Now

I love baking bread. It takes me back to when my dad used to make bread at home. He was lactose intolerant and since the bread we normally bought for home had milk in it, he made his own. It would fill the house with such an amazing smell; I sometimes think it is what inspired my passion for baking. I was happy when he would decide to make a tray of buns. I would sneak into the kitchen to quickly snatch one and smear it generously with nutella. Devouring those yummy warm buns in front of the TV as I watched after-school cartoons is one of my favorite childhood memories.

These buns are relatively simple and I highly recommend devouring them within a day as they dry out pretty quickly and lose their supple texture. Oh and they are obviously best when the buns are a little warm, because the chocolate is soft and luscious. I didn’t have any fancier chocolate on hand so I just used some baker’s chocolate that I chopped up into 1/4 oz pieces and the brioche still turned out delicious.

Chocolate Brioche - Chocolate

I might try this again but with 1/2 butter and 1/2 olive oil. This also reminds me that I need to make some proper real brioche loaves at some point.
Baby Chocolate Brioche
Adapted from At Home In Provence by Patricia Wells
Makes 12 rolls
1 teaspoon active dry yeast OR 1/2 tsp rapid rise instant yeast
2 tablespoons honey (I used some amazing local honey)
250 ml (8 fl oz) lukewarm whole milk (about 105 degrees)
4 tablespoons extra-virgin olive oil
2 large eggs, at room temperature
2 teaspoons fine sea salt
1 1/4 pounds flour
90 g (3 oz) bittersweet chocolate, divided into 12 portions – better quality will yield better results, but don’t sweat about it too much; I bet you could even sub in some semi-sweet chocolate chips
For the glaze:
1 egg yolk
1 tablespoon whole milk
1 tablespoon sugar
1. If using a standing mixer, combine the yeast, honey, and milk in the bowl and allow to sit for about 5 minutes, until foamy. Whisk in the oil, eggs, and salt.
2. With the dough hook fitted, add the flour 1/4 at a time until the dough comes together and forms a smooth ball. I found I needed all the flour, but keep an eye on the dough as you get into the last 1/4 to ensure you don’t use too much flour. Continue kneading the dough at a medium-low speed for 4 to 5 minutes until the dough is soft and smooth. If you find the dough is continuing to stick to the bowl, add a little more flour.
3. Cover the bowl with plastic wrap and refrigerate it for 8 to 12 hours until doubled in volume. You can also leave this dough on the counter to rise and it should take around an hour, but the flavour will be best if it is allowed to rise slowly in the fridge. 
(The original article says that you can keep this in the fridge for 2-3 days and punch it down as it doubles, but my own experience is that you need to be careful doing this as eventually the dough quality will degrade and have an uneven almost wet texture that is difficult to handle without using excess flour.)
4. Remove the rolls from the refridgerator and punch down. Divide the dough into 12 portions of about 3 oz each. Flatten each portion into a disc about 2-2.5″ wide. Place your chocolate in the centre and wrap the sides around it and seal the edges as best as possible to form a neat roll. Place the rolls onto a baking sheet lined with parchment and cover with a clean towel and allow to rise in a warm place for 45 minutes.
5. About 30 minutes into proofing the rolls, preheat the oven to 400 degrees with the rack in the centre of the oven.
6. Prepare the glaze: beat the egg yolk and sugar together in a small bowl and then mix in the milk.
Once the rolls have finished rising, brush each one with the glaze. Place the rolls into the oven and bake until golden brown, 15 to 20 minutes.
7. Remove the rolls from the oven and transfer to a rack to cool. After about 10 to 15 minutes the brioche are ready to eat (just watch out for the chocolate that might seep out). If you can’t manage to eat all of the baby brioche on the first day, wrap them up tightly and they will keep for a couple of days. A quick reheat in a 400 degree oven for 10 minutes will freshen the buns up nicely.

Chocolate Brioche

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