Light and soft brioche with chocolate nuggets

Ingredients

For 6 servings

• •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

Method

1. 1.In the vats of a robot or in a salad bowl, put the flour, sugar, salt and mix.
2. 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. 3.Cover the container with a clean linen and let rise for 2 hours in a warm and dry place.
4. 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. 5.Stir in chocolate nuggets and divide into 4.
6. 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. 7.Preheat the oven to 180°C (thermostat 6).
8. 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. 9.Bake for 30 minutes.