Ingredients: For 12 rolls
500 g of type 45 flour
240 g of milk at room temperature
200 g of soft butter
90g of sugar
8 g of salt
25 g fresh baker’s yeast or
10 g dehydrated
1 egg for the gilding Chocolate sticks
In a salad bowl or in the bowl of the mixer, pour the flour, sugar, soft butter and salt then mix.
Add the baker’s yeast which you will have previously diluted with a little lukewarm milk and then continue to mix.
Gradually pour in the remaining lukewarm milk and knead until you obtain a smooth and homogeneous dough that comes off the sides of the bowl (allow 10 minutes for kneading) Cover the dough with cling film or a clean tea towel and allow it to double in size in a warm place away from drafts for about 1 hour 30 minutes.
Then degas the dough and roll out a rectangle and cut into 12 equal strips. Brioche chocolate buns (chocolatine)
Place a chocolate bar on the edge of the rectangle gently roll 2 times without pressing too much, place another bar and finish rolling.
Arrange the buns on a baking dish lined with baking paper and let rise for 1 hour until doubled in volume.
Preheat the oven to 180 ° for 10 minutes. Brush the buns with the egg diluted with a little milk, and bake for 15 minutes while watching the buns brown.
Once the rolls are cooked put them on a wire rack and let cool. Brioche chocolate bread