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1
In the bowl of a heavy-duty electric mixer fitted with a paddle, combine the yeast, honey and milk, and stir to blend.
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2
Let stand until foamy, about 5 minutes.
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3
Add the olive oil, eggs and salt, and stir to blend.
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4
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.
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5
Continue to mix until soft and satiny but still firm, 4 to 5 minutes, adding additional flour to keep from sticking.
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6
Cover the bowl tightly with plastic wrap and refrigerate.
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7
Let the dough rise until double or triple in bulk, 8 t o12 hours.
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8
(The dough can be kept for 2 to 3 days in the refrigerator.
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9
Simple punch down the dough as it doubles or triples.
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10
).
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11
About an hour before you plan to bake the rolls, remove the dough from the refrigerator.
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12
Punch down the dough and divide into 12 equal portions, each weighing about 3 ounces (90 g).
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13
With the palm of your hand, flatten each portion into a disc.
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14
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.
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15
Please each ball of dough on a baking sheet.
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16
Cover with a clean towel and let rise for 30 to 45 minutes.
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17
Preheat the oven to 400F.
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18
Prepare the glaze: Place the egg yolk in a small bowl and beat lightly with a fork.
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19
Add the milk and sugar, and blend.
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20
Remove the towel from the dough and brush each piece with the glaze.
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21
Place the baking sheet in the center of the oven.
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22
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.
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23
Some chocolate may seep from the rolls, which is normal.
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24
Remove the rolls from the oven and transfer to a rack to cool.
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25
Let rest for 10 to 15 minutes before serving.
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26
If stored in a zipper-locked bag, the brioche will stay fresh for 2 to 3 days.
