Chocolate-Filled Brioche Recipe

Name: Chocolate-Filled Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 3 tablespoons sugar, divided; 1/2 cup warm fat-free milk (100u00b0 to 110u00b0); 2 3/4 cups all-purpose flour, divided; 1 teaspoon vanilla extract; 2 large eggs, divided; 1 large egg yolk; 1 teaspoon salt; 1/3 cup butter, cut into small pieces; Cooking spray; 1/3 cup dark chocolate chips

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
3 tablespoons sugar, divided
1/2 cup warm fat-free milk (100u00b0 to 110u00b0)
2 3/4 cups all-purpose flour, divided
1 teaspoon vanilla extract
2 large eggs, divided
1 large egg yolk
1 teaspoon salt
1/3 cup butter, cut into small pieces
Cooking spray
1/3 cup dark chocolate chips

1
Dissolve yeast and 1/4 teaspoon sugar in milk. Let stand 5 minutes.
2
Lightly spoon flour into dry measuring cups; level with a knife. Place 2 1/2 cups flour and remaining sugar in a large bowl; make a well in center of mixture. Add vanilla to milk mixture. Pour milk mixture into well. Beat at medium speed with a mixer just until combined. Add 1 egg, egg yolk, and salt; beat just until combined. Gradually beat in butter. Turn dough out onto a work surface. Knead until smooth (about 8 minutes), adding enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4
Divide dough into 16 equal portions; shape portions into balls. Make an indentation in each ball, and tuck about 10 chocolate chips in each indentation. Pull dough over chips, and pinch to enclose chocolate in center of each ball. Place rolls, seam sides down, in muffin cups coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
5
Preheat oven to 350u00b0.
6
Lightly beat remaining egg; brush tops of rolls with egg. Bake at 350u00b0 for 15 minutes or until golden.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 3 tablespoons sugar, divided, 1/2 cup warm fat-free milk (100u00b0 to 110u00b0), 2 3/4 cups all-purpose flour, divided, and more.

Yes, Chocolate-Filled Brioche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Filled Brioche

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