If you're looking for a soft, delicate dough that leaves a delicious taste in your mouth, the recipe I bring you today will delight you, chocolate brioche with a touch of vanilla. Brioche is an ideal bite for breakfast, and if its filling already contains delicious chocolate chips, you'll eat them straight from the oven.
We shape these brioches into a crown when making them in the Emile Henry Crown mold, but if you prefer to make them in a round ceramic pan you can also do so, placing each ball you are going to form in the pan and leaving a few fingers' width between each one, because you'll see they will rise.
Ingredients
Dough:
- 500 g wheat flour
- 10 g fine salt
- 5 g active dry yeast
- 30 g powdered sugar
- 150 g skim milk
- 110 g water
- 2 eggs
- 35 g butter
Filling:
- 1 pinch vanilla extract
- 1 tablespoon orange blossom water
- ½ cup dark chocolate chips
- 2 tablespoons granulated sugar for glazing
- 1 egg for brushing
- 10 g butter for greasing
Preparation
- In a cup or small bowl, mix the flour, salt, sugar and dry yeast.
- Pour in the warm water and milk mixture (about 40°C). Add the beaten eggs and the softened butter cut into cubes. Knead the dough to obtain a smooth, elastic dough ball, at low speed 2 or 4 on the KitchenAid with the hook attachment.
- Add the vanilla essence, the orange blossom water and the chocolate chips.
- Cover the bowl with a cotton cloth and let rest for 30 minutes at room temperature.
- Meanwhile, grease and dust the inside of the Crown mold.
- Press the dough slightly with your knuckles to release the carbon dioxide that has formed. Shape it into a cylinder and cut it into eight equal pieces.
- Shape each piece of dough into a small ball and place them in the cavities of the crown bread oven.
- Place the lid on top and let it rest for another 30 minutes at room temperature. Preheat the oven to 220°C.
- Brush the top of each roll with the beaten egg and sprinkle with granulated sugar.
- Place the lid and put it in the preheated oven. Bake for 25 minutes at 220°C. Remove the lid and bake for another 5 minutes.
- Remove the mold from the oven and let it cool for 5-10 minutes before removing the brioche crown from the mold.
Tips
- Knead slowly. Kneading acts on the gluten and helps achieve a uniform texture and a crispy finish. Therefore, it is important to knead the dough well by hand, or slowly with an electric mixer, so that it does not get too warm. Use dry baker's yeast, which is easier to mix and more effective.
- Just before baking. Paint the surface of the bread with water to give it a beautiful golden finish. You can also add seeds or grated cheese on top.
- Mix different types of flour. The basic flour is type 55 wheat flour, but you can use other flours to vary the flavor:
Rye: for a dark, strong-flavored bread.
Chestnut: for a soft bread with a slightly sweet, subtle flavor.
Whole wheat: for a rustic bread with a typical, slightly sour and bitter taste.
Cereal: for a bread enriched with crunchy seeds.
Flax: for a light, yellow, delicately scented bread.
If the flour is low in gluten (rye, chestnut, buckwheat, etc.) add about 25% type 55 wheat flour to retain a soft crumb and a crispy crust.
For gluten-free bread, use soy, rice, corn and chestnut flour, mixed with GUAR flour which adds elasticity to the dough (in place of gluten), to obtain a balanced bread.
Comments
María Pia said:
Exquisitos !! Los he hecho en bollitos independientes sobre una bandeja de horno. Han sido todo un éxito.
Gracias por la receta.
Maria said:
Se puede usar leche normal? o tiene que ser desnatada?
Por otro lado los tiempos de reposo, varían mucho en función de la temperatura ambiente. El objetivo de los indicados es que doble la masa?
El tiempo de horneado si se hace sin molde corona es el mismo?
Gracias
Maria said:
Se puede usar leche normal? o tiene que ser desnatada?
Por otro lado los tiempos de reposo, varían mucho en función de la temperatura ambiente. El objetivo de los indicados es que doble la masa? Gracias
Yolanda said:
3 gramos de levadura seca equivalen a 15 de la fresca. No es necesario utilizar ningún molde. Se pueden hornear sobre bandeja de horno normal. Dentro de una cocotte quizás se pegarían entre sí.
Una casa con vistas said:
Se ven muy deliciosos estos brioches. ¿A cuánto equivaldrían los gramos de levadura seca en levadura fresca?
Lourdes said:
Buenos días. Estupenda receta, me gustaría hacerlos pero no tengo ni ese horno ni ningun recipiente parecido.no se si se podrá hacer en una cocotte de hierro de le creuset……? Otra opción