A brioche with a very soft crumb, without butter, with chocolate chips for even more gluttony ...
Prep time30 minutesmin
Cook time25 minutesmin
Total55 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Yield: 6people
Ingredients:
100mlmilk
8g dry baker's yeastto rehydrate
500gwheat flourT45, T55 or T65, it works fine
80glight brown sugar
2eggs
20clwhole heavy cream 30% mg
2ccsalt
80gchocolate chipsor + according to your tastes
2csmilkfor the gilding
Optional topping: agave syrup
Instructions:
Start by rehydrating the yeast for 10 minutes in lukewarm milk (not too hot so as not to kill the yeast).
In the bowl of the food processor, pour in the following order: the milk-yeast mixture, the flour, the eggs, the brown sugar, the cream, the salt. With the dough hook, mix everything for about 15-20 minutes on low speed. The dough should become elastic and start to pull away from the wall on its own.
If it sticks too much, add a little extra flour (not too much otherwise it will lose its softness).
At the end of kneading, add the chocolate chips (keep a little for the decoration).
Lightly oil a large container and place the dough in it before covering with a tea towel. Refrigerate the first brioche sprout overnight. If this is not possible, make this growth in a warm oven 30 ° for about 1 hour. Regardless of the technique chosen, the dough should double in volume.
Degas the dough with your hands. If the dough is sticky after it has sprouted in the oven, place the container in the refrigerator for 30 minutes. Cut about 12 equal pieces (the number depends on the dish you are going to bake the brioche in). Form balls and place them side by side in the dish. Add the nuggets that you had set aside by pressing them lightly on the dough pieces.
Make the second shoot for 1 hour in a warm place (it can also be done in the 30 ° oven).
Brush the brioches with milk using a brush then bake for 25 minutes, oven preheated to 190 ° traditional heat. It should swell and take on a beautiful golden appearance.
As an option, cover it straight out of the oven with a little agave syrup.
Notes:
Can be easily stored in an airtight container for several days (or surrounded by cling film to keep all its softness).
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)