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108a1e84 9b54 4cbb 9266 251b0ad04772  2016 03 23 20 33 28
Raphaëlle Touat
Raphaëlle Touat

Chocolatey Buttery Brioche

Place the flour, sugar and salt in the bowl of a stand mixer fitted with dough hook. Crumble in the yeast, making sure it does not touch the salt.

Add the eggs and knead at low-speed until a dense dough forms (2-3 minutes).

Add the butter and incorporate at medium speed. Continue kneading until the dough is elastic and pulls away from the side of the bowl, (5-10 minutes). Or knead by hand, Stop when you can hold the dough in your hand and it keeps its shape.

If the dough is still to “wet” add flour to your dough a tbsp at a time until you get the right consistency. The dough should be soft and buttery, not too sticky but be careful not to add to much flour otherwise your brioche will become too dense.

Cover the dough with a clean kitchen towel and let rise at room temperature in a bowls until doubled in volume (about 1hr).

On a lightly floured work surface shape the dough into a loaf and add the chocolate chip. Cover with plastic wrap and chip until firm and cold (1hr).

Now on a lightly floured surface, divide your dough into 3 equal parts. Line a baking sheet with parchment paper. Roll a piece of dough with both hands into a rope (about 60/65cm long). Repeat with the other pieces.

Place the 3 strands of dough side by side. Spread the 2 outer strand to make a fan shape. Place the strand on the right between the 2 strands on the left. Place the strand on the left between the 2 on the right. and repeat by placing the strand on the right between the 2 on the left. Continue until the loaf is half braided.

Pivot your parchment paper so that the 3 unbraided strands are facing you. Continue by placing the strand on the right over the 2 strands on the left and the strand on the left over the strands on the right. Continue until you reach the end and shape your braided brioche into a crown by pinching the tips together.

Transfer the braided loaf to the prepared baking sheet. Add the fève into the braided loaf. Cover loosely with plastic wrap and let rise in a warm place for about 1hr. Preheat the oven to 180C.

Lightly beat the 2 egg yolks with a little bit of milk and brush the puffy braided brioche crown with the egg glaze, bake for 10 minutes. Take the brioche out of the oven and glaze the brioche a second time. Bake for another 10 minutes or until lightly browned.

Transfer to a rack and let cool. Voilà ;)

Raphaëlle Touat
Raphaëlle Touat