Chocolate chip brioche

Yield: 12 Servings

Measure Ingredient
1 pack Active dry yeast
6 tablespoons Warm water (105-115 degrees)
2¾ cup All-purpose flour; divided
2 tablespoons Sugar
1 teaspoon Salt
6 tablespoons Butter; softened
6 tablespoons Heavy cream
4 \N Egg yolks
½ pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
1 \N Egg; beaten

In small bowl, dissolve yeast in warm water; set aside for l0 minutes. Add ¾ cup flour; knead until smooth. Cover with plastic wrap; let rise in warm place for 1 hour. In large bowl, combine remaining 2 cups flour, sugar and salt; make well in center. Add butter, heavy cream and egg yolks to well; mix until dough forms a ball. On lightly floured board, knead dough until smooth and elastic (about 5 minutes). Knead in yeast mixture. Knead in Nestle Toll House semi-sweet chocolate morsels. Reserve ¼ of dough; set aside. Form remaining dough into ball; place in buttered 8-inch glass brioche mold. If a metal brioche mold is used, raise oven temperature to 375 degrees. Make deep depression in center of dough. Roll remaining ¼ of dough into ball. Press into center of dough in mold. Pat topknot to shape evenly. Cover with cloth; let rise in warm place until doubled in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with beaten egg. Bake at 350 degrees for 40-45 minutes. Cover with foil. Bake 15 minutes longer. Remove from mold; cool on wire rack. Serve warm. Makes one brioche.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes