Baby Chocolate Brioche

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READY IN: 1hr 10mins
Recipe by jmk8621

Patricia Wells at Home in Provence

Ingredients Nutrition

Directions

  1. In the bowl of a heavy-duty electric mixer fitted with a paddle, combine the yeast, honey and milk, and stir to blend. Let stand until foamy, about 5 minutes. Add the olive oil, eggs and salt, and stir to blend.
  2. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed and the dough forms a ball. Continue to mix until soft and satiny but still firm, 4 to 5 minutes, adding additional flour to keep from sticking.
  3. Cover the bowl tightly with plastic wrap and refrigerate. Let the dough rise until double or triple in bulk, 8 t o12 hours. (The dough can be kept for 2 to 3 days in the refrigerator. Simple punch down the dough as it doubles or triples.).
  4. About an hour before you plan to bake the rolls, remove the dough from the refrigerator. Punch down the dough and divide into 12 equal portions, each weighing about 3 ounces (90 g). With the palm of your hand, flatten each portion into a disc. Press a piece of chocolate into each portion of dough and shape the dough around itself to form a tight ball so that the chocolate is completely covered with the dough. Please each ball of dough on a baking sheet. Cover with a clean towel and let rise for 30 to 45 minutes.
  5. Preheat the oven to 400°F.
  6. Prepare the glaze: Place the egg yolk in a small bowl and beat lightly with a fork. Add the milk and sugar, and blend. Remove the towel from the dough and brush each piece with the glaze. Place the baking sheet in the center of the oven. Bake until the rolls are a deep golden brown, 15 to 20 minutes, turning the baking sheet from time to time if the oven is heating unevenly. Some chocolate may seep from the rolls, which is normal.
  7. Remove the rolls from the oven and transfer to a rack to cool. Let rest for 10 to 15 minutes before serving. If stored in a zipper-locked bag, the brioche will stay fresh for 2 to 3 days.

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