Like a mad craving for brioche ... Blame it on this spring which is seriously overdue (and which still pushes us to seek comfort in food!). And this recipe could make us travel to the other end of Europe: it is an Estonian “Kringle”, a brioche typical of northern Europe. Originally, it comes in cinnamon, for my part I wanted to make a Kringle with chocolate chips.
What I like most about this type of brioche is the final braiding, and the pretty crown you get: who could resist this kind of snack / breakfast? Not me anyway ;)
In terms of production, nothing really differs from a classic brioche, so it will of course be necessary to allow time for kneading and for the dough to rest. But a brioche has to be earned, right? And the smell that scents the kitchen is the icing on the cake. I did not mention the number of portions of this chocolate chip Kringle: everything will depend on the number of gourmets waiting for it to come out of the oven ... With us, it was swallowed by two people;)
NB: you will see it in the detail of the recipe below, but be sure to have the ingredients at room temperature, this is always very important when using baker's yeast.
Chocolate chip kringle
- 300 g all-purpose flour
- 130 ml whole milk
- 15 g dehydrated baker's yeast
- 60 g blond sugar
- 1 egg at room temperature
- 40 g softened butter
- 1 pinch of salt
- 2 tsp liquid vanilla extract
- 30 g soft butter, melted
- about 50g dark chocolate chips
- about 30g blond sugar
- 1 tbsp of milk
- Warm the milk, add 1tsp of light sugar, and pour in the yeast to activate it. Set aside for 15 minutes.
- In a bowl, mix by hand the flour, the rest of the sugar and the diced soft butter with the pinch of salt. Crumble like shortbread.
- Add the previously beaten egg, the liquid vanilla and then the milk / yeast mixture last.
- Knead in a food processor for at least 5 minutes (with the flat / sheet beater rather than the hook). Leave the dough to rest in a warm place for 1h30 under a tea towel.
- Degas the dough by kneading it quickly, then leave to rest for another 30 minutes.
- Preheat the oven to 180 ° traditional heat. On the floured work surface, roll out the dough into a rectangle of about 40cmx30cm.
- Using a brush, cover with soft butter, add the light sugar and the nuggets over the entire surface.
- Gently roll the dough lengthwise then cut in half to have two long equal parts. Twist these two parts together and form a crown by joining the two ends. Leave to rest for 30 minutes under a tea towel. Using a brush, coat with a little milk before placing in the oven (it will be even more golden).
- Sprinkle with icing sugar before serving.
- Bake for about 20 minutes until the brioche is golden brown.