Chocolate Chip Brioche

1. 1

   put the milk into a jug and whisk in the yeast.

2. 2

   Put the flour, salt and eggs into a bowl.

3. 3

   Mix with your hands and then pour in the milk and yeast mix.

4. 4

   Begin to knead the mix for about 2-3mins.

5. 5

   In a separate bowl, beat the butter and sugar together.

6. 6

   Add a bit of the butter to the dough, knead the dough to combine the butter.

7. 7

   Continue adding the butter bit by bit as you knead until you get an elasticy, amalgamated and glossy dough.

8. 8

   Cover the bowl with cling film and leave to stand at room temperature for 2 hours.

9. 9

   Beat down the dough, lift out of bowl and throw back into the bowl.. Do this a few times.

10. 10

    Recover the bowl and refridgerate for about 6 hours or more if you wish.

11. 11

    Do not exceed 24 hours.

12. 12

    The dough is now ready to go split in half as the dough can make two loaves.

13. 13

    Either freeze one or prepare two tins as follows.

14. 14

    Generously butter a loaf tin.

15. 15

    Pour some olive oil on the counter.

16. 16

    Take the dough and flatten slightly with your hands.

17. 17

    Sprinkle over choc chips, fold and flatten slightly, fold again and repeat until all choc chips are added.

18. 18

    Place in the tin, cover and place in the fridge for 20-25mins.

19. 19

    Pre-heat an oven to 220c / 200c fan.

20. 20

    Brush the beaten yolk over the top of the dough.

21. 21

    Bake in oven for 10mins, reduce the heat to 190c / 170c fan.

22. 22

    Bake for a further 25-30mins or until cooked through.

23. 23

    Remove and let stand for 5mins before removing from the tin.

* Per serving · 4 servings · Values may vary.