Friday, June 18, 2010

Sasha's Kitchen: Chocolate Chip Brioche

Prior to last weekend, I had only made brioche once.  I had made a loaf of a nice, light brioche bread though.  I wanted this time to make individualized brioche as a dessert. I looked long and hard for chocolate and/or chocolate chip brioche recipes.  I reviewed many, many brioche recipes before coming up with my own that suited my desires of what I hoped to get out of this recipe - muffin tin dessert brioche for brunch.  The end result was delicious and pleasurable - definatly  a dessert but not overwhelmingly sweet.  But don't be fooled, these brioche, like any other contain quite a bit of butter, so they are a special treat and to share with friends - not something I suggest eating three of in one sitting (which I could have done if I let myself).

Sasha's Chocolate Chip Mini Brioche (makes 1 dozen)
1/4 cup plus 2 T milk ( I used Stonyfield Farms Fat Free Milk, my favorite organic milk)
1/4 cup granulated sugar
2 1/2 tsp (two packages) active dry yeast
1 1.4 cup plus 2 T unbleached bread flour (I used King Arthur Flour)
1 1/2 cup plus 2 T all purpose flour
1 tsp salt
5 large eggs, plus 1 egg yolk for egg wash
2 sticks unsalted butter, softened, and cut into small pieces
1/2 cup semi-sweet chocolate chips

Combine the milk, sugar and yeast.  Warm the milk for about 15 seconds in the microwave first.  Allow to sit for about 10-15 minutes until the yeast is activated (it will become frothy and bubbly and will double in size).

Using a stand mixer, with the dough hook attachment, combine the yeast milk mixture with the flour, eggs, chocolate chips mix well.  Add the butter, 1 tablespoon at a time and continue mixing until the dough is smooth and the butter is incorporated for about five minutes.  If you need to you can add some extra flour (I added a tablespoon or two extra at this point).

Coat a large bowl with PAM and transfer the dough to the bowl.  Allow to stand in a warm place for about an hour and a half until the dough doubles in size.  This is just the same as if you were making my recipe for Challah bread.

Punch down the dough and recover.  Refrigerate for 1 1/2 hours and punch down the dough again. The preheat your oven to 425 degrees.  Spray a silicon muffin tin with PAM.  Evenly divide the dough into 36 small balls, like 36 little ping ping balls. Then, place three of the balls inside each of the muffin tin molds, to make a total of 12 brioches.

Loosely cover the mold with plastic wrap and allow to sit in a warm place for about 30 minutes.  Then brush the tops with the egg yolk wash.  Bake for 10 minutes at 425 and then reduce the heat to 350 and bake until golden brown - the time will vary depending on your oven but it took me another 15 minutes or so.  Allow to cool and enjoy!


  1. These look really yummy. I've never made brioche and I think it's because I always figured it would be really hard. The muffin-tin way seems more doable... Thanks for sharing!


  2. What a great recipe.

  3. They just came out of the oven. We haven't eaten them yet but they sure look delicious! Thank you for the recipe. You saved me from following a recipe in french that my son brought home from his french immersion school (I don't speak french).


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