SPONGY CHOCOLATE BRIOCHE

Ingredients:

 

200ml warm milk

60g of sugar

4g of salt

50g butter

2 eggs

7g dry yeast

500g all purpose flour

12 pieces of dark chocolate

Chocolate chips

I beaten egg

 

Preparation:

 

1. Beat warm milk with sugar, eggs, salt, and melted butter.

 

2. In a separate bowl, beat the flour with dry yeast.

 

3.Add the dry ingredients to the bowl of liquids and knead to make a smooth, slightly sticky dough.

 

4. Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and set aside for 1 hour.

 

5. Divide the dough into 12 portions and roll each into a ball. Set aside for 30 minutes.

 

6. Using the palm of your hand, flatten the dough into a disk, place a piece of chocolate in the middle and pinch the edges to form a ball.

 

7. Arrange 12 scones on a 20x20cm square baking sheet, then set aside for 30 minutes.

 

8. Brush the buns with beaten egg and sprinkle chocolate chips on top.

 

9. Bake for 20 minutes at 180°C/350°F.