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 dry yeast
1 egg for gilding
Chocolate sticks
Brioche chocolate bread
Preparation:
Put the flour, sugar, softened butter
and salt in a bowl or in the mixing bowl of the kneading machine and stir to combine.
Add the yeast, which you have previously dissolved in a little lukewarm milk, and continue stirring.
Gradually pour in the remaining lukewarm milk and knead until you have a smooth, homogeneous dough that comes off the walls of the bowl (allow 10 minutes to knead).
Cover the dough with foil or a clean kitchen towel, then let it rise to twice its volume in a warm, draft-free place for about 1.5 hours.
Then degas the dough and roll it out into a rectangle and cut into 12 equal strips.
Brioche Chocolate Buns (Chocolateine)
Place a chocolate bar on the edge of the rectangle and gently roll 2 times without applying too much pressure, place another bar on top and roll to the end.
Place the buns on a baking dish lined with baking paper and let rise for 1 hour until doubled in volume.
Preheat the oven to 180° for 10 minutes. Brush the rolls with the egg diluted with a little milk and put them in the oven for 15 minutes, watching the browning of the rolls.
After baking, place the buns on a wire rack and let them cool.
Chocolate bun with brioche