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This extra-rich brioche does not require an overnight rise and will fit perfectly into your production schedule. Chocolate chips and a hint of Trablit make them perfect for pairing with coffee beverages or hot chocolate.

This extra-rich brioche does not require an overnight rise and will fit perfectly into your production schedule. Chocolate chips and a hint of Trablit make them perfect for pairing with coffee beverages or hot chocolate.

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Demonstration video<span>Brioche Chocolate Bread</span>

Demonstration videoBrioche Chocolate Bread

1000 g

Bread Flour
200 g

sugar
20 g

salt
150 g

whole eggs
40 g

fresh yeast
200 g

fresh milk
200 g

butter
200 g

water
50 g

Trablit
200 g

CHD-DR-6002328

Mixing in Planetary Mixer:
4 Mn low speed + add butter + 10 mn medium speed + add chocolate chip and mix 1 min low speed
1st fermentation: 1-hour cover with plastic, 2 foldings
Dividing: 60 gr
Resting: 20 minutes
Shaping: mini bun and place in Silpat. Egg washed and cut the top
Proofing: 1 hour and 30 minutes at 30°C (86°F) and 80% RH.
Baking: 175 degrees Celsius for 16 min.