Recipe Ingredients.
+ For the brioche dough:
– 500 grams of strong flour
– 60 grams of sugar
– 10 grams of salt
– 20 grams of fresh yeast (or 7 grams of dry yeast)
– 250 ml of warm milk
– 2 eggs
– 100 grams of butter at room temperature
+ For the filling:
– 150-200 grams of dark chocolate (you can use milk chocolate or even Nutella, depending on your preference)
+ For the glaze:
– 1 beaten egg (for brushing)
– Powdered sugar (optional for decoration)
+ Set the timer.
– In a large bowl, mix the flour, sugar and salt.
– Dissolve the fresh yeast in the warm milk. If you are using dry yeast, mix it directly with the flour.
– Add the eggs to the flour mixture and start kneading.
– Little by little, add the yeast milk.
– Continue kneading until the dough starts to form. Then add the butter in small pieces.
– It is important that the butter is at room temperature so that it blends well into the dough.
– Knead for 10-15 minutes until you get a soft and elastic dough.
– Cover the bowl with a damp cloth or plastic wrap and leave the dough to rest in a warm place for 1-2 hours or until it doubles in size.
