Light and soft brioche with chocolate nuggets
- Total time
- 3 h 55
- servings
- 6 servings
- Dish type
- Dessert
Auto-translated · View original
Prep
40 min
Cook
30 min
Total time
3 h 55
Ingredients
Ingredients
- 25 cl 25 cl natural mineral water gas Quézac®
- 500 g 500 g of wheat flour T45
- 80 g 80 g sugar
- 70 g 70 g of soft butter
- 1 1 eggs
- 120 g 120 g chocolate nuggets
- 20 g 20 g fresh baker's yeast
- 1 1/2 teaspoons of fine salt
- 1 1 egg yolk for gilding
- 1,5 c. à soupe 1.5 tablespoons of milk for gilding
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 13 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
In the vats of a robot or in a salad bowl, put the flour, sugar, salt and mix.
- 2
Then add the crumbled yeast, beaten egg, butter and natural mineral water Quézac®. Mix the mixture, then knead the dough for 6 minutes at slow speed with the robot or for about 10 minutes by hand. The dough must be flexible and homogeneous and must no longer stick to the walls.
- 3
Cover the container with a clean linen and let rise for 2 hours in a warm and dry place.
- 4
Once the dough is lifted, remove the dough: place the dough on a clean and floured worktop, then press with the palm of the hand to stretch the dough before turning it on itself.
- 5
Stir in chocolate nuggets and divide into 4.
- 6
Shape 4 balls and place them in a buttered and floured mould. Let it grow again in a warm place for 45 minutes. The dough must once again double in volume.
- 7
Preheat the oven to 180°C (thermostat 6).
- 8
In a container, mix the egg yolk and the milk for the gilding. Once the growing time has passed, brush the dough with the egg/milk mixture.
- 9
Bake for 30 minutes.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!