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Individual chocolate chip brioches
- In a large mixing bowl (or the bowl of a stand mixer if you want to make life easier), pour the flour, sugar, salt, and yeast.
- Add the eggs and warm milk, then knead. The dough starts to take shape, and that's when you think: hey, this smells like Sunday morning brioche.
- Incorporate the soft butter in small pieces, and continue kneading until you get a smooth and slightly elastic dough. Yes, I know, the temptation to taste is strong... but patience, the chef is watching! 😉
- Cover the bowl with a clean cloth and let rest for 1h30. The dough should double in volume. It's long, but the magic of yeast, my friends, is like good wine: it must be earned.
- Punch down the dough (go ahead, give it a little punch, it's therapeutic!), then add the chocolate chips. Mix gently, as if you were hiding treasure.
- Shape into small individual balls and place them on a baking sheet lined with parchment paper.
- Let rise for another 30 minutes (yes indeed, patience is always key in baking).