Chocolate Chip Brioche
Ingredients
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- 1
Make brioche dough: mix flour, sugar, salt, yeast, eggs speed 1 then speed 2.
- 2
Add softened butter, mix until smooth. Temp: 24°C.
- 3
Fold in chocolate chips at speed 1, 1 min.
- 4
Bulk ferment 1h, refrigerate 4h (or overnight).
- 5
Divide into 60 g pieces, shape into balls.
- 6
Place in buttered moulds or on tray.
- 7
Proof 1h30 at 25°C.
- 8
Egg wash. Bake 12-15 min at 170°C.
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Per 100g
Allergens
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