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1
Dilute yeast in the lukewarm milk. Cut the butter into small pieces.
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2
Place the flour, salt, sugar, and the eggs in the food processor, then add the milk-yeast mixture.
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3
Knead slowly, and then add the softened butter and knead faster until the dough reaches a smooth and elastic texture.
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4
Transfer to a bowl and let stand covered with a clean dry cloth, in a in a draft-free area for 1-2 hours.
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5
When the dough has doubled in volume, knead well and split into small dough balls of about 50gr. each. Lightly roll out each dough ball and fill them with the sweet potato and chocolate mixture. To close, press both sides and once again form a ball. Place the dough balls in a mold lined with greaseproof paper, spacing them and cover with a cloth. Let stand for 1 hour.
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6
Preheat oven to 180 degrees Celsius at least 10 minutes before baking.
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7
Brush the brioche with melted butter and bake for about 20 minutes (more or less depending on the oven) until golden brown.
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8
Cool on wire rack and sprinkle with powdered sugar. The brioche tastes better warm, so it can also be warmed up in a microwave before serving.
