Brioche with Chocolate Centres
Soft, pillowy, and irresistibly indulgent, these Brioche with Chocolate Centres are the perfect fusion of buttery richness and molten chocolate decadence. Made from a tender, enriched dough that’s gently kneaded and left to rise to airy perfection, these individual delights are filled with a hidden pocket of luscious chocolate that melts beautifully as they bake. The recipe boasts a golden, glossy finish thanks to an egg wash, giving each brioche a bakery-quality appearance. With a simple yet rewarding process, including two proofing stages to achieve optimal fluffiness, these delights are ideal for breakfast, dessert, or an afternoon indulgence. Serve them warm to experience the gooey chocolate centers in all their glory, and watch as everyone reaches for seconds. Perfect for home bakers looking for a touch of elegance, this recipe is sure to become a household favorite!
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Ingredients
- 400 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 120 ml Whole milk
- 100 g Unsalted butter (softened)
- 3 pcs Large eggs
- 100 g Chocolate squares or chocolate chips
- 1 pcs Egg yolk (for egg wash)
- 1 tbsp Heavy cream or milk (for egg wash)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix until well incorporated.
Step 2
Warm the milk to lukewarm temperature (not hot) and add it to the dry ingredients.
Step 3
Add the eggs to the mixture and knead the dough by hand or with a stand mixer fitted with a dough hook until it comes together, about 5 minutes.
Step 4
Add the softened butter gradually, a little at a time, while continuing to knead the dough. Knead for another 10 minutes until the dough is smooth and elastic.
Step 5
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place until it doubles in size, about 1.5 to 2 hours.
Step 6
Punch down the dough and divide it into 12 equal portions. Flatten each portion into a disc and place a chocolate square or some chocolate chips in the center.
Step 7
Wrap the dough around the chocolate and pinch the edges to seal. Roll gently into a ball and place on a parchment-lined baking tray, seam-side down.
Step 8
Cover the shaped brioche balls with a damp towel and let them rise again for about 30 minutes, until puffed.
Step 9
Preheat your oven to 180°C (350°F).
Step 10
Prepare the egg wash by whisking together the egg yolk and heavy cream (or milk). Brush the tops of the brioche rolls lightly with the egg wash.
Step 11
Bake in the preheated oven for 18-20 minutes, or until the brioche are golden brown and sound hollow when tapped.
Step 12
Allow the brioche to cool slightly before serving, letting the chocolate centres remain gooey and warm.
Nutrition Facts
| Serving size | (968.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3244.9 |
| Total Fat 140.9g | 0% |
| Saturated Fat 80.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 992.2mg | 0% |
| Sodium 2685.8mg | 0% |
| Total Carbohydrate 421.4g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 97.4g | |
| Protein 76.9g | 0% |
| Vitamin D 241.8IU | 0% |
| Calcium 413.4mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 1212.2mg | 0% |
Source of Calories