Chocolate Brioches
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2 1/4 tsp (7g) active dry yeast (25g fresh yeast)
1 tsp (5g) sugar
1/4 cup (60ml) lukewarm milk
let it rest for 5 minutes
3 1/4 cups (400g) all-purpose flour
1/2 tsp (3g) salt
1/3 cup (70g) sugar
mix to combine
3/4 cup (180 ml) lukewarm milk
dissolved yeast
1 tsp (5g) vanilla extract
1 egg, beaten
Start kneading the dough, for about 5 minutes
1/4 cup (56g) butter, softened
Continue kneading until smooth and pulls away from the sides of the bowl
transfer to a greased bowl
cover and rest for about 1 hour until doubled in size
1 cup (170g) semisweet chocolate chips
Incorporate into the dough
flour
divide dough into 12 equal pieces
shape into balls
12 cup muffin pan, greased with butter
transfer pieces the dough into the muffin pan
cover with a kitchen towel
let them rest for 15-20 minutes
brush with beaten egg
sprinkle sugar
Bake at 350°F (180°C) for 20 minutes