The sweet Trecce with chocolate chips are made with a delicious, light and healthy milk brioche bread for our children’s breakfast. They are very soft and delicate with a truly irresistible taste
Ingredients
- 200 g manitoba flour
- 100 g flour
- 50 g sugar
- 2 tablespoons of seed oil
- Approximately 150 ml of milk
- 7 g brewer’s yeast
- 100 g chocolate chips
Instructions
- Keep the chocolate chips in the freezer.
- Warm up a little milk and dissolve the fresh or dehydrated brewer’s yeast in it.
- Place the flours in the bowl of a stand mixer fitted with the dough hook.
- Add the milk with the yeast and sugar and knead.
- Add the oil and gradually the milk to the mixture.
- Do not add it all at once but only after the dough has absorbed the previously added milk. If you already have a soft consistency, do not add more milk.
- Knead until the mixture has twisted around the hook and completely detached from the sides of the bowl.
- Add the chocolate chips and work again until incorporated.
- Work it quickly with your hands to obtain a smooth ball and then place it in a bowl; seal with cling film.
- Leave the dough to rise for approximately 2 -3 hours or until doubled in a dry place. I usually cover the bowl with a fleece blanket.
- After the indicated time, turn the dough onto the work surface, form a cylinder and divide it into 5 pieces of approximately 100 g each.
- Roll out each ball into a snake and form the braid.
- Place the braids on the baking tray lined with baking paper and leave to rise for about an hour.
- Brush with the beaten egg yolk.
- Heat the oven to 200° static and when it is hot, bake for 10 minutes and then continue cooking at 180° static for another 20 minutes until completely cooked.
- Remove from the oven and enjoy the delicious sweet Trecce with chocolate chips and enjoy them hot. You can keep them for a couple of days or freeze them cooked. Before eating them, reheat them for a few minutes in the oven and they will become very soft!!!
