Chocolate Brioche Buns
|White bread flour||1 Pound (500 Gram)|
|Fast acting yeast||1⁄4 Ounce (7 Gram Sachet)|
|Caster sugar||2 Ounce (50 Gram)|
|Unsalted butter||4 Ounce, melted (125 Gram)|
|Eggs||5 , lightly beaten|
|Dark chocolate squares||12|
|Egg glaze||2 Tablespoon|
1. Sift the flour and salt into the bowl of a food mixer and stir in the yeast and sugar. Add the melted butter and eggs. Set the mixer to low and work the ingredients together to form a soft, sticky dough. Increase the speed to high and knead for 8-10 minutes until smooth and elastic.
2. Shape the dough into a ball and put in an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour or until it has doubled in size.
3. Turn out the dough on to a lightly floured surface. Cut off and reserve 250 g (8 oz) of the dough and divide the rest into 12 equal pieces. Shape each piece into a bun and then flatten it out, placing a piece of chocolate in the centre. Fold the edges over the chocolate, pinching them together to seal. Press the buns, seam side down, into 12 lightly oiled individual brioche tins.
4. Take the reserved dough and divide it into 12 small pieces. Shape each into a ball. Make a small indentation in the top of each bun, brush with a little of the egg glaze and press a small ball of dough into each 1. Cover the tins with oiled clingfilm and leave to rise for 30 minutes until the buns have doubled in size.
5. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until the buns are risen and sound hollow when tapped underneath. Remove them from the tins and leave to cool on a wire rack.