Ingredients: For 12 rolls
500 g flour type 45
240 g milk at room temperature
200 g soft butter
90 g sugar
8 g salt
25 g fresh baker’s yeast or 10 g dehydrated
1 egg for the glaze
Chocolate sticks
Chocolate brioche roll
Preparation:
In a salad bowl or in the bowl of the mixer, pour the flour, sugar, soft butter and salt then mix.
Add the baker’s yeast that you will have previously diluted with a little warm milk then continue to mix.
Gradually pour in the remaining warm milk and knead until you obtain a smooth, homogeneous dough that comes away from the sides of the bowl (allow 10 minutes of kneading)
Cover the dough with cling film or a clean tea towel and leave it to double in volume in a warm place away from drafts for about 1 hour 30 minutes.
Then, degas the dough and roll out a rectangle and cut into 12 equal strips.
Chocolate brioche rolls (chocolatine)
Place a chocolate bar on the edge of the rectangle, roll it twice gently without pressing too hard, place another bar and finish rolling.
Arrange the rolls on a baking dish covered with baking paper and leave to rise for 1 hour until doubled in volume.
Preheat the oven to 180° for 10 minutes. Brush the buns with the egg diluted with a little milk, and bake for 15 minutes while monitoring the coloring of the buns.
Once the buns are cooked, remove them to a rack and let cool.
Brioche chocolate bread
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