Brioche and Chocolate Brioche

Brioche – a magnificent gentle bun that just melts in your mouth. The first recipe for brioche bun was proposed by the French brioche pastry.

World brioche popularity acquired thanks to the French painter Edouard Manet. In his works, paintings and still lifes depicted several times. To musical evenings which were arranged by his wife, brioche always prevailed at the tea table.

A directly Parisian brioche – it’s a big piece of dough, and the top small. Often it is added chocolate. Therefore, the second most popular after the traditional brioche buns recipe is chocolate brioche.

Brioche and Chocolate Brioche

Difficulty Level: Medium

Calories: 280

Cooking Time: 180 min

Ingredients:

Flour – 0.5 kg
Yeast – 20 g
Water – 100ml
Eggs – 3 pcs
Butter – 100 g
Sugar – 60 g
Salt – 10g
Chocolate filling for cover
Chocolate – 50 g
Cream – 50g

Instructions:

Sift the flour, yeast mixed with water, add the flour sugar and salt, knead the dough.
At the end, add the eggs and softened butter.
The dough is put in the refrigerator for a day of rest.
After raising Divide dough mass into pieces of about 40 g
Leave a small portion to form a ball “head”.
Put the dough into the mold, promazh brush on the surface of the egg and the rest of the dough will form small balls and put them on the surface of the main body and promazh egg again.
Let the dough rise for 20-30 minutes and bake at 180 degrees for 15-20 minutes. Sprysnite ready buns with sugar syrup.
In the formation of the envelope with the chocolate dough rested as divided into parts of 40 g and a chocolate wrap prefab ganache cream and chocolate. Cooking time 20 minutes at 180 degrees.

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