This extra-rich brioche does not require an overnight rise and will fit perfectly into your production schedule. Chocolate chips and a hint of Trablit make them perfect for pairing with coffee beverages or hot chocolate.

Level:: Easy
Makes:: 35 Yield

Demonstration video<span>Brioche Chocolate Bread</span>

Demonstration videoBrioche Chocolate Bread

2.2 lb

Bread flour
7.1 oz

Sugar
0.7 oz

Salt
5.3 oz

Whole eggs
1.4 oz

Fresh yeast
7.1 oz

Fresh milk
7.1 oz

Butter
7.1 oz

Water
1.8 oz

Trablit
7.1 oz

Chd-dr-6002328

Mixing in Planetary Mixer:
4 Mn low speed + add butter + 10 mn medium speed + add chocolate chip and mix 1 min low speed
1st fermentation: 1-hour cover with plastic, 2 foldings
Dividing: 60 gr
Resting: 20 minutes
Shaping: mini bun and place in Silpat. Egg washed and cut the top
Proofing: 1 hour and 30 minutes at 30°C (86°F) and 80% RH.
Baking: 175 degrees Celsius for 16 min.