Chocolate chip Brioche with a stand mixer or a bread machine. Chocolate chip Brioche with a stand mixer or a bread machine Very sweet and fluffy chocolate chips Brioche using a stand mixer or a bread machine. I prefer using a stand mixer as it is quicker and I can control the dough better so that it tends to get better results. But the bread machine will be much easier.
Freeze the chocolate chips to stand a chance of them not melting and giving you swirl bread.
Chocolate chip brioche is a sweet and soft bread that is perfect to serve with a special breakfast.
It freezes beautifully and kids LOVE it!
You can have Chocolate chip Brioche with a stand mixer or a bread machine using 10 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Chocolate chip Brioche with a stand mixer or a bread machine
- Prepare 133 g (266 g) of White Strong flour*.
- It's 23 g (46 g) of cold unsalted butter chopped* (18%).
- You need 16 g (32 g) of Sugar* (12%).
- Prepare 3 g of or 0.5 tsp (6g or 1 tsp) salt* (2%).
- It's 80 g (160 g) of = 1 (2) medium egg(s) + milk)* (60%).
- It's 5 ml of or 1 tsp (10ml or 2 tsp) Rum* (3%).
- You need 0.5 tsp of or 2g (1 tsp) dry yeast (1%).
- It's 17 g (34 g) of 2nd unsalted butter chopped (12%) room temperature.
- Prepare 40-50 g of (80-100 g) chocolate chips.
- It's of The amounts without brackets are one for one small bread tin in the photo and using one egg.
Chocolate Chip Brioche starts with a fairly firm dough but as you knead in the butter, it gets softer and softer until it's more like a batter. Your hands (or your kid's hands) will be a bit of a mess but that's ok. Instructions To make the dough: In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads.
Chocolate chip Brioche with a stand mixer or a bread machine instructions
- Beat an egg in a small cup. Get about 0.8 (1.6) tsp (slightly less than 1 tsp will be enough for a small loaf) of beaten egg in a small cup for glazing. Add 0.8 (1.6) tsp of water and mix. Leave it in the fridge..
- If you use a stand mixer, put the ingredients with * and knead 2-3 minutes. Then, add yeast in the mixing bowl and knead about 3-5 mins until the dough silky. Then, add 2nd butter. Then knead further 3-5 mins till the dough becomes one. The dough should be smooth and slimy. The total kneading time would be around 10-12 mins depending on your mixer and flour. Take out the dough and make it sound. The dough should be very easy to handle and silky and smooth at this stage. Go to step 5..
- This dough is quite soft, so it would be very difficult to knead with hands and I think you need skills to do it. So, I use a stand mixer or bread machine..
- If you using a bread machine, put the ingredients with * in the baking pan and put yeast in the yeast dispenser. And choose the Brioche option. Add 2nd butter about a few minutes later after the machine added yeast. Wait for the cycle finishes..
- Take out the dough, if the dough has raised during the bread machine cycle, please punch it down. Shape it round and leave to rest in the fridge for 20-30 mins..
- Take out the dough from the fridge and rolled the dough. Sprinkle chocolate chips..
- Fold twice as the photo below..
- Them fold twice and make it round..
- Leave the dough to rest for 10-15 mins in the room temperature covering with a damp cloth or in a proofer with humidity..
- Punch the dough down to remove any bubbles and has. Divide it into six. Place in the bread tin..
- Shape the dough into balls and place in a pan. Then, leave them for 30-40 mins to prove at 35℃. I used a proofer..
- About 10 mins before the ending time of proofing, start to preheat the oven at 200℃..
- After 30-40 mins later, when the dough has become about twice in size, glaze with egg. (Step 1).
- Bake in oven at 180℃ for 15-20 mins till golden brown. The length of the time depends on your oven..
- This one I bake a half with chocolate chips and the other half without..
- If you use a 100% hydration starter dough, see the recipe at: https://cookpad.com/uk/recipes/13322647 Please calculate as water in milk is 87% and 13% as skim milk powder. milk (A) = the amount of milk in the recipe x 0.87 - (starter dough/2) skim milk powder = the amount of milk in the recipe x 0.13 - amount of milk (A) x 0.13. Actually, for this recipe, it does change the taste of the result of the bread owing to skim milk substitution..
- It can be baked with Tami pan (a cast iron bread pan). Heat the pan for 1 min to heat the pan. Reduce the heat to low heat and bake for 18 mins. Turn it over and bake further 9-10 mins with low heat until you can smell the lovely aroma. The video can be seen at: https://www.instagram.com/p/CEH0wpnHkmV/.
Brioche is a fluffy, buttery bread usually served at breakfast, made from a yeasted dough enriched with eggs and lots of butter. Here's a recipe for how to make this easy brioche bread at home using a stand mixer, with info about how much to knead brioche dough and the pans you can use to bake brioche. If you're new to baking or are used to kneading with a mixer, it may be best to pass up on brioche for now. Add all of the ingredients (except the chocolate chips) starting with the milk into the bread machine "bucket" (bread pan). Place the bread pan in the bread machine.
