Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 cup warm milk
1 teaspoon vanilla essence
3 tablespoons sugar
2 egg yolks
125 g butter, softened and chopped
120 g dark chocolate, chopped into chunks about 15 g each
Directions:
Place flour and yeast in the bowl of an electric mixer fitted with a dough hook.
Place warm milk, vanilla and sugar in a seperate bowl and mix until combined.
Add milk mixture and egg yolks to flour and beat on medium speed until dough is a smooth ball.
Continue beating, adding butter, a little at a time, until it is all incorporated and well beaten.
Alternatively, mix the flour mixture and the yeast mixture in a bowl until a soft dough forms.
Transfer dough to a lightly floured surface and knead until combined.
Cover dough and set aside for 1 1/2- 2 hours or until it has doubled in size.
Knead dough on a lightly floured surface until it is soft and elastic, then divide it into 8 equal pieces.
Flatten dough slightly in the palm of your hand.
Place a piece of chocolate in the middle of dough and fold over excess dough to enclose.
Place brioche in greased and floured HIGH muffin moulds or Brioche tins, cover and set aside for 1 hour or until it is well risen.
Bake in preheated 350F (160C) oven for 15-20 minutes or until brioche are golden brown.
Serve warm with a strong coffee.
Servings: 8
Time preparation: 30 min.
Time total: 50 min.