If you are looking for a soft and delicate dough that leaves a delicious taste in your mouth, you will love the recipe that I bring today, chocolate brioche with a touch of vanilla . The brioche is an ideal snack for breakfast, and if it already has delicious chocolate chips in its filling, you will eat them just as they are out of the oven.
We give these brioches a crown shape by making them in the Emile Henry Corona mold , but if you prefer to make them in a round ceramic mold you can also, placing each ball that you are going to form in the mold and leaving a few fingers of separation between each one, because You will see that they will grow.
Crown ceramic kiln Emile Henry
Ingredients
Mass:
- 500 g of wheat flour
- 10 g of fine salt
- 5 g dry and active yeast
- 30g icing sugar
- 150g skimmed milk
- 110g of water
- 2 eggs
- 35g butter
Stuffed:
- 1 pinch of vanilla extract
- 1 tablespoon orange blossom water
- ½ cup of dark chocolate chips
- 2 tablespoons of granulated sugar to glaze
- 1 egg for brushing
- 10 g of butter to grease
Preparation
- In a small cup or bowl, mix the flour, salt, sugar, and dry yeast.
- Pour in the mixture of warm water and milk (approximately 40°C). Add the beaten eggs and the softened butter cut into cubes. Knead the dough into a smooth, elastic ball of dough on 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 container with a cotton cloth and let it sit for 30 minutes at room temperature.
- Meanwhile, grease and sprinkle flour inside the Corona mold .
- Squeeze the dough a little 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 corona bread oven.
- Place the lid on top and let it sit for an additional 30 minutes at room temperature. Preheat oven to 220°C.
- Brush the top of each bun with the beaten egg and sprinkle with the granulated sugar.
- Put the lid on and place in the preheated oven. Bake for 25 minutes at 220°C. Remove the lid and cook for another 5 minutes.
- Remove the pan from the oven and let it cool for 5-10 minutes, before removing the crown of brioche buns from the pan.
Cornoa ceramic oven Emile Henry
Tips
- Knead slowly. Kneading works on gluten and helps to achieve a uniform texture and a crunchy 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 hot. Uses 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 strong flavored dark bread.
Chestnut: for a soft bread with a slightly sweet and subtle flavor.
Integral: for a rustic bread with a typical flavor, slightly acid and bitter.
Cereal: for a bread enriched with crunchy seeds.
Linen: for a light, yellow, delicately scented bread.
If the flour is low gluten (rye, chestnut, buckwheat, etc.) add about 25% type 55 wheat flour to keep the crumb soft and the crust crisp.
For gluten-free bread , use soy, rice, corn and chestnut flour, mixed with GUAR flour that adds elasticity to the dough (instead 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