Preparation : 25 minutes
Cooking time : 35 minutes
Rest : 2 hours
Ingredients
- 150 ml (10 tbsp) of milk
- 1 sachet of instant yeast
- 105 ml (7 tbsp) melted butter
- 15 ml (1 tbsp) vanilla extract
- 750 ml (3 cups) flour
- 80 ml (1/3 cup) sugar
- 5 ml (1 tsp) salt
- 1 whole egg
- 125 ml (1/2 cup) Ocoa Cacao Barry dark chocolate pistoles
- 1 egg yolk for the glaze
Preparation
- In a saucepan or bowl, in the microwave, warm the milk (neither cold nor hot).
- Add the yeast to the milk and leave for 15 minutes; this will activate it.
- Meanwhile, in a bowl containing the melted butter, add the vanilla (or other flavor ideas: orange blossom water, orange zest, rum, cinnamon, or Amaretto, for example).
- In another bowl, mix the flour, sugar, salt and egg.
- Using a wooden spoon, add the butter, then the milk and yeast. Knead lightly until you get a smooth dough.
- On a cutting board, using a knife, roughly chop the chocolate.
- Stir the chocolate into the batter. Cover with a clean cloth and let it rest for 1 hour 30 minutes.
- Form a ball of dough and place it in a cake tin or form a braid and place it on a baking sheet covered with a silicone mat.
- Let stand again for 1 hour.
- Preheat oven, center rack, to 165°C (335°F).
- In a bowl, mix the egg yolk and a little water, and using a brush, brush the top of the brioche with it.
- Bake for 30 to 35 minutes.
Good to know
This Easter brioche recipe is easy to adapt to your tastes: feel free to replace the chocolate with nuts or dried fruit!
