A soft sweet brioche enriched with dark chocolate chips.
Step 1 of 8: Break the sourdough starter (refreshed and doubled) into pieces in the bowl of the stand mixer, and pour in the milk and sugars. Mix until foam forms.
Step 2 of 8: Add the flour and knead until the dough is well combined.
Step 3 of 8: Add salt and gradually, the extra virgin olive oil, ensuring the dough is well combined before adding more oil.
Step 4 of 8: Once the dough is complete, meaning it is smooth and homogeneous, transfer it to a bowl, forming a ball. Cover with plastic wrap and let it rest for 30 minutes.
Step 5 of 8: Pour in the chocolate chips and do a first round of folds in the bowl.
Step 6 of 8: Then do two more rounds at 30-minute intervals.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Step 7 of 8: Let rise until doubled and form nice round buns (about 12) placed on a baking sheet and let rise again for about 1-2 hours.
Step 8 of 8: Brush with milk or a milk and yolk emulsion and bake in a preheated static oven at 180°C for about 15-20 minutes.
| Average values | Per 100 g |
|---|---|
| Energy | 1,211 kJ289 kcal |
| Fat | 8.81 g |
| of which saturated fatty acids | 2.83 g |
| Carbohydrates | 47.57 g |
| of which sugars | 16.59 g |
| Fibre | 2.24 g |
| Protein | 7.15 g |
| Salt | 0.42 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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