Monthly Mingle | Choc Brioches
When I was thinking up what to prepare for this event I first chose a recipe for Chocolate Swirl Bread but after the second fail bake I decided to bake something I am more familiar with.
Since my secret supply of brioche in the freezer was diminishing too I decided to bake a tweak of my favorite brioche recipe.
And they really turned out to be little cuties:
1 large egg
250 ml milk
75 gr butter
500 gr white spelt flour
75 gr honey
1 pinch of salt
3-4 tbs cocoa or shredded dark chocolate
I warmed the milk in a bowl with the butter then added honey and yeast and let rest for a few minutes.
Combine all other ingredients in another bowl. Gradually add the milk mixture and knead until it forms a smooth ball. If you use spelt flour be careful not to overknead!
Cover and let rise until doubled (normally about one hour). Preheat oven to 200°C.
I tied a knots and then put the little precious ones in my muffin tin(s).
Let them rise a second time until doubled (again if you are working with spelt be very careful that they do not overproof!! you’d be very disappointed otherwise!).
Do not forget to brush them with a little melted butter or egg wash before they go into the oven.
Bake in the oven for about 20 minutes.
When they come out of the oven you can brush them with some additional melted butter but since I like to eat my brioches with butter and jam anyway I skip this step most of the time…
Thanks for hosting Jamie!
This is also goes to Susan’s Yeastspotting this week.