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Individual chocolate chip brioches
- In a large mixing bowl (or the bowl of a food processor if you want to make things easier), pour the flour, sugar, salt and yeast.
- Add the eggs and lukewarm milk, then knead. The dough begins to take shape, and then you think: hey, it smells like Sunday morning brioche .
- Incorporate the softened butter in small pieces, and continue kneading until you obtain a smooth and slightly elastic dough. Yes, I know, the temptation to taste it is strong… but be patient, the chef is watching! 😉
- Cover the bowl with a clean cloth and let it rest for 1 hour and 30 minutes. The dough should double in volume. It's a long process, but the magic of sourdough, my friends, is like a fine wine: it's worth the wait.
- Deflate the dough (go ahead, give it a little punch, it's therapeutic!), then add the chocolate chips. Mix gently, as if you were hiding a treasure.
- Shape into small individual balls and arrange them on a baking sheet lined with parchment paper.
- Let it rise for another 30 minutes (yes, patience is always key in baking).
- Bake for 15 minutes at 180°C (350°F). The kitchen fills with the aroma of butter and chocolate… it's hard not to stick your nose to the oven door!
- Take out the brioches, let them cool for a few moments (if you can resist)... and enjoy.