These are fabulous chocolate chip sandwiches . Imagine them next to a nice cappuccino for breakfast or as a snack during the afternoon, I see them as so perfect! With my easy recipe , preparing these brioches at home will give you a lot of satisfaction.
Along with my custard buns and Bicolor croissants, they are among my absolute top breakfasts!
They are easy to prepare, if you have a mixer it will be easier than usual, but you can also make the recipe by hand,they are better than the packaged originals.
Children love them as a snack, but so does yours truly, prepare them in industrial quantities because if you eat one, you’ll never finish it!
Ingredients
For the yeast
- 100 g of flour
- 16 g of fresh brewer’s yeast or 5 g of dry brewer’s yeast
- 1 teaspoon honey or sugar
- 90 ml of whole or semi-skimmed milk
For the dough
- 250 g of Manitoba flour
- 150-180 g of flour
- 1 egg
- 1 egg yolk
- 140 g granulated sugar
- 30 ml of whole or partially skimmed milk
- 130 ml of water at room temperature
- 80 g softened butter
- 100 g of chocolate chips
- 1 teaspoon of salt
- grated orange peel
Instructions
- Place the chocolate chips in the freezer to prevent them from melting.
- Prepare a starter: Dissolve the fresh brewer’s yeast in the milk at room temperature together with a teaspoon of honey or sugar. Add 100 g of flour and mix with a spoon. Let it rest for about 30-40 minutes covered with cling film. * If you use dry brewer’s yeast, it should be mixed with the flour
- Pour the yeast, the egg and the yolk, the sugar, the grated orange peel, the water (130 ml), the milk (30 ml) into the mixer.
- Start mixing with the leaf until the mixture is well blended
- Change and insert the hook and work the dough, adding the soft butter until the dough comes away from the bowl.
- Finally, add the salt diluted in a little water and knead again until smooth
- Work the dough well until it comes away from the bowl, adding more flour if necessary. It should be very smooth, shiny and stringy.
- Then incorporate the drops, preferably by hand or at minimum speed to avoid them dissolving.
- Place the dough in a bowl covered with cling film and leave to rise until doubled, in a dry place.
- Divide the dough into many balls of approximately 60-80 grams each. Place them on baking paper spaced apart from each other.
- Brush the surface with egg and a little milk
- Let it rise again for an hour in a warm and dry place. The rising time varies depending on the temperature in your home.
- Cook in a preheated, static oven at 170° for 15 minutes in the lower part of the oven and check often during the last minutes of cooking.Do not cook them too long otherwise they will harden.
- Bake, let cool and enjoy. They can be stored in a food bag for several days
