Soft chocolate and cappuccino brioches

In a bowl, mix the lukewarm milk with the sourdough starter until completely dissolved.

Add the Manitoba flour, sugar and a pinch of salt, mixing until you obtain a smooth dough.

Incorporate the softened butter and keep kneading until you get a smooth, elastic dough.

Add the orange paste and the egg, continuing to work the dough.

Let the dough rise, covered, for about 2 hours, until doubled in size.

Shape the brioches and place them on a baking tray lined with baking paper.

Let rise again for 30 minutes, then bake at 180°C for about 20 minutes.

Remove from the oven and let cool before serving.