Chocolate Chip Brioches
|Plain flour||250 Gram (9 Oz)|
|Caster sugar||2 Tablespoon|
|Dried yeast sachets||14 Gram|
|Unsalted butter||185 Gram, cut into small pieces (6 1/4 Oz)|
|Chocolate chips||80 Gram (3 Oz)|
Put the flour, sugar, salt, yeast and eggs into a food processor fitted with the hook attachment and mix for about 10 minutes at medium speed.
When the dough begins to come away from the sides of the bowl, add the butter and continue mixing until it is well worked in and the dough begins to come away from the sides again.
Add the chocolate chips and mix carefully.
Leave the dough in the bowl of the processor, cover with clingfilm or a clean cloth, and leave to stand for 1 1/2-2 hours in a warm place until the dough has doubled in volume.
Butter two rectangular cake tins 18 cm/7 inches long by 9 cm / 3 1/2 inches deep (or two brioche moulds).
On a floured work surface, knead the dough rapidly by hand so that it returns to its original volume and then divide into 8 balls.
Gently pull each ball into a slightly oval shape and then place 4 ovals upright in each tin or brioche mould.
Leave to stand at room temperature until the dough is level with the edges of the tin and the ovals have expanded and merged.
Preheat the oven to 200°C (400°F), gas mark 6.
Glaze the brioches and make a few small incisions in the surface of each ball using wet scissors.
Bake in the preheated oven for 25-30 minutes.
Remove from the moulds and leave to cool slightly.