Buns with chocolate (Brioche o chocolat)
10 servings
140 minutes
Chocolate-filled buns, known as 'Brioche au Chocolat', are an exquisite dessert of French cuisine. Brioche originated in France in the 17th century, becoming a symbol of refined breakfasts and festive treats. Their softness is achieved through butter and milk, while chocolate pieces melt during baking.
1
We will knead the dough: combine the dry ingredients (except for chocolate) in a mixing bowl, melt the butter in the milk (carefully ensure the temperature does not exceed 50 degrees). Start the mixer on low speed and add the milk with butter; after the second egg, when everything is mixed, install the dough hook and increase the speed; knead for 6-7 minutes until the dough forms a ball. Transfer the dough to a floured bowl and place it in a warm place for an hour.
- Wheat flour: 500 g
- Dry yeast: 10 g
- Sugar: 100 g
- Salt: 8 g
- Milk: 200 ml
- Baking powder: 18 g
- Salt: 8 g
- Chicken egg: 3 pieces
- Salt: 8 g
2
Let's prepare the rolls: chop the chocolate with a knife into pieces about the size of a coffee bean, mix the chocolate into the dough; divide the dough into pieces of 40-50 grams as desired; shape the rolls into balls by pulling the edge of the dough and wrapping it to the center (and rolling it slightly on the table until a ball forms).
- Dark chocolate: 100 g
- Wheat flour: 500 g
3
Dust the baking dish with flour, place the rolls seam side down, evenly distributing them in the dish with space for rising; put in a warm place for another 30-45 minutes.
- Wheat flour: 500 g
4
Baking: we make a glaze by mixing the remaining egg with water, brush the buns with it, and bake in the oven at 180 degrees for about 20 minutes. Check readiness with a toothpick.
- Chicken egg: 3 pieces
- Water: 25 ml