Brioche with chocolate

Category: Bakery products
Brioche with chocolate

Ingredients

Dough:
dry fast-acting yeast 4 g
milk 75 g
wheat flour c. from. 50 g
sugar 10 g
Dough:
dough all
wheat flour c. from. 220 g
egg 60 g
yolks 40 g
salt 3 g
sugar 70 g
butter 100 g
vanilla sugar 10 g
orange zest (optional) 1 tsp
chocolate (slices) 6 pcs

Cooking method

  • Dough:
  • Mix yeast with flour, add warm milk and sugar. Knead the dough. Fermentation 35-40 minutes at room temperature.
  • Dough:
  • Add salt, sugar, egg, yolks and 180 grams of flour to the dough. Knead for 7-8 minutes.
  • Continue kneading: add half the softened butter and half the remaining flour, vanilla sugar and zest to the dough. Knead for 4-5 minutes. Add the remaining butter and flour. Knead a smooth, shiny dough.
  • Leave the dough to ferment for 2 hours. In the middle of fermentation, knead the dough once.
  • Put the finished dough on the table. Crumple, divide into six equal parts. Form round buns. Put the chocolate in the middle of the buns, carefully sewing the seam at the bottom of the bun ***.
  • Transfer the dough pieces to muffin molds.
  • Proofing under foil - 60 minutes.
  • *** Or, just before sending to the oven, make a deep cut on the dough pieces with scissors (I was modest at this stage, the cut turned out to be too small) and insert a piece of chocolate into it, drowning it as deep as possible:
  • Brioche with chocolate Brioche with chocolate Brioche with chocolate
  • Bake the rolls in an oven preheated to 200C (convection 180C) degrees for 5 minutes, then lower the temperature to 180C (convection 160C) degrees and bring the rolls to readiness.
  • Brioche with chocolate
  • Brioche with chocolate
  • Brioche with chocolate
  • Let the buns cool slightly, remove from the molds, sprinkle with icing sugar. Serve warm.
  • Bon Appetit!

The dish is designed for

6 items

Time for preparing:

3.5 hours

kirch
Manechka, I'm the first to go to brioshiki. Very nice and delicious. Bookmarked
Sonadora
Help yourself, Lyudochka. Still warm.
Song
SonadoraManyasha, what wonderful brioshiki! Delicious!
Rada-dms
The beauty!!! Of course, until I bake, I will not calm down !! Are they not very sweet? How are typical brioches? I love brioches!
Sonadora
Song*, Rada-dmsthank you girls!

Quote: Rada-dms
Are they not very sweet?
Not very sweet.

Quote: Rada-dms
How are typical brioches?
Not really. Typical - this is, in my opinion, when from the "liquid" only eggs and butter. I cooked these only once, swung right at the recipe of Bertine himself. Did not work out. Then I realized what the mistake was: he recommends fermenting the dough in the cold. So I stuffed a bowl of dough into the refrigerator (after having pretty much worn out with the dough itself), but it turns out that you need to put it in the cold, that is, 12-14C degrees. Eh, where can I get them? I didn't try to cook more according to that recipe, although my hands already itched a couple of times.
The rest of the recipes, no matter how much I looked, are all different. Somewhere there is milk, somewhere milk with water and little eggs are added to the dough.
Manna
Manyaaaawhat seductive photos! What chocolate! What a crumb! Mmm! Brioche with chocolate
I now look like this kitten Brioche with chocolate
Tata
Sonadorawhat beauty and deliciousness!
Rada-dms
Well, even more so, we take it !!! Mmmm ...!
Babushka
Oh, how I love brioches! Chic!
Tanyulya
Delicious, just in time for coffee.
ang-kay
Manyun!As always, everything is superb! And I, to my shame, have never baked a brioche!
MariV
Sonadora, Manya, gorgeous!
Take
Oh, what an extraordinary airiness and fibrousness!
Mikhaska
Magic crumb! Magical pastries! And, I don't even know if such a definition fits a brioche, but ... You have elegant ones, Manechka! Such a complete and perfect look!
Olya_
Manechk, I WANT NIMAGU If I don't forget to buy a chocolate bar after work today, I will definitely bake
toffee
Quote: ang-kay

Manyun!As always, everything is superb! And I, to my shame, have never baked a brioche!
Why didn’t there bite, I didn’t EAT ever.
Kras-Vlas
Manya-artist! Wonder how good!
Quote: Mikhaska
You have elegant ones, Manechka! Such a complete and perfect look!
Well, I am there next to completely agree!
Natkamor
Quote: Sonadora
Knead a smooth, shiny dough.
do we add 20 grams of flour with each portion of butter? and what should it be in consistency? For some reason I have a little liquid)) smooth flowing))
I understand from the description and photo, which should be thicker. but weighed all the ingredients. add flour?
Sonadora
Girls, thanks, family. A little later I will answer in more detail, now it is inconvenient to write from the phone.

NatkamorIf it is liquid, then add gradually 1/2 tbsp. l. The consistency of the dough is similar to cake dough. It is very soft, but it should not be smeared along the bottom of the bucket, if you knead in HP. Immediately after kneading, it is slightly sticky, by the end of fermentation it becomes obedient, it is already easy to cope with it. After adding the oil (the second part), I kneaded for at least 10 minutes.
Natkamor
beckoning, thanks. I interfere with my hands. Now it is clear. it was necessary to stir longer, so that the bun would take. I will not burden it with flour. better with a spoon in the forms then spread out.
Trendy
Sonadora, what a deliciousness and beauty! I also never ate brioche and did not, but now I will definitely do it and eat it!
Sonadora
Quote: Natkamor
I interfere with my hands
Natkamor, you (nothing, what on "you"?) are just a heroine! Because:

Quote: Natkamor
Now it is clear. it was necessary to stir longer, so that the bun would take.
You really need to knead this dough by hand for a very long time, especially after adding butter.

Trendy, Julia,
Trendy
SonadoraAs promised, baked brioche on the weekend. It turned out delicious and soft! The most delicious they are so far warm.
Sonadora
Julia, thank you very much for trying. Brioches are really good when warm, then it is better to reheat them, but this is less tasty.
Kara
Manechka, tell me, please, but do these buns only in molds? Just make rounds and put them on parchment and not in the oven?
Sonadora
Irish, I think that you can bake them on a baking sheet.

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