Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
- Sponge:
- 2 teaspoons active dry yeast
- 3 Tablespoons lukewarm water
- 3 Tablespoons all purpose flour
- dough:
- 1-3/4 cups all purpose flour, plus more as needed
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup warm milk
- 4 Tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
- 1/2 cup semisweet chocolate chips
- 1 egg yolk, lightly beaten with 1 teaspoon of water
From: Hubert Keller, Chef/Owner at Fleur de Lys Restaurant, in San Francisco.
Makes: 18
To make the sponge:
In a bowl, dissolve the yeast in warm water. Then stir in the flour, cover with a plastic wrap and set in a warm place until foamy, about 10 minutes.
To make the dough:
In bowl of electric mixer, combine 1-3/4 cups flour, sugar and salt; whisk by hand first until well blended, for about 1 minute. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead for 5 minutes. Add butter and knead for 5 minutes. Stop mixer and add sponge mixture. Continue kneading on medium speed until dough is smooth and elastic, 7 to 10 minutes; adding more flour as needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 400 degrees.
Butter two 9-well silicone brioche baking molds and place on a baking sheets.
Punch down the dough, transfer it to a lightly floured surface and knead in chocolate chips. Form dough into 18 balls and place in prepared wells. Let rise in a warm place for 45 minutes.
Brush tops of brioches with the egg yolk and water mixture.
Bake until golden brown, 15 to 20 minutes.
Remove brioches from molds and let cool completely.
View Recipe