Brioches with chocolate chips

Ingredients for 1 servings:

• 300 g flour
• 21 g yeast, fresh
• 50 g sugar
• 1 pinch of salt
• 100 ml milk, lukewarm
• 1 large egg(s)
• 55 g butter, melted
• 100 g dark chocolate, chopped
• 1 egg(s)
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Put the flour in a bowl, mix with the sugar and salt, and make a well in the center. Mix the yeast with a pinch of sugar and a little of the warm milk. Pour it into the well and stir it into the flour with your finger. Add the egg, melted butter, and remaining milk and knead into a yeast dough. Remove from the bowl and knead well for about 10 minutes. Return it to the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour. The dough should have increased in volume considerably during this time. In the meantime, chop the chocolate and then knead it into the dough. Divide it into eight equal portions, shape them into round shapes, and place them in brioche or muffin cups. I don’t need to grease my coated brioche cups, which is certainly advisable with a muffin tin. Cover the cups with a damp cloth and let them rise again in a warm place for about 45 minutes. They should also have increased in volume considerably. Meanwhile, preheat the oven to 180°C. Whisk the egg with the water and brush the brioches with it. Bake in the preheated oven for about 15-20 minutes, until golden brown. Don’t overcook them, or they’ll dry out. Remove from the pan and let cool on a wire rack.