Chocolate Brioche ... Or The Result Of An Accident!

1. 1

   Begin by putting into the cup milk, salt, sugar and margarine.

2. 2

   Set 1 min., temp. 37 u00b0, spd. 2.

3. 3

   Add the previously beaten egg and yeast and set 10 sec., spd. 2.

4. 4

   Add the chocolate into small pieces and involve for a few seconds at spd. 3.

5. 5

   Add the flour and schedule 1 min., Vel. spike.

6. 6

   Check if the dough ball doesn't stick to the cup's walls.

7. 7

   If it does, add a little more flour and schedule another minute in spike level, or until the flour is well mixed.

8. 8

   Let the dough rise in the cup until it doubles in volume. With floured hands, form balls and place in a english cake mold, greased with margarine and floured. Bake at 50u00b0C, for about 30 minutes.

9. 9

   Remove and brush the surface with one egg yolk.

10. 10

    Increase the oven temperature to 180. Degrees Celsius and bake for about 25 minutes.

11. 11

    Check with a toothpick to verify the baking, remove and leave it to cool on a grid.

12. 12

    Serve warm, spread with chocolate cream and hazelnuts (or not!) with a glass of milk. Of course, that's just a suggestion!

* Per serving · 4 servings · Values may vary.

No additional tips available.