Breakfast these days has been super greedy thanks to the mini milk and chocolate plumcakes!
Soft and very easy to make, these delicious brioches will win you over too, I’m sure.
There are no secrets in the recipe; the ingredients are few and genuine: milk, eggs, sugar, and butter. Unlike regular plumcakes, these are made with yeast and are studded with lots of delicious chocolate chips that make them truly special!
I kneaded with a simple bread machine, but it is such an easy dough to work with that it turns out well even by hand.
As you know, varying breakfast is essential… so do as I do, make these soft mini milk and chocolate plumcakes easy recipe and your day will start pleasantly!
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 292.36 (Kcal)
- Carbohydrates 45.91 (g) of which sugars 11.04 (g)
- Proteins 8.03 (g)
- Fat 8.44 (g) of which saturated 3.66 (g)of which unsaturated 2.30 (g)
- Fibers 1.21 (g)
- Sodium 70.55 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups Type 1 flour (or all-purpose flour)
- 7 tbsp milk
- 1 tsp dry yeast (or 1/2 cube of fresh)
- 3 large eggs (equivalent to 3 medium)
- 2 tbsp butter (soft)
- 1/4 cup sugar
- 2/3 cup dark chocolate chips
- fine salt (a pinch)
- 1 egg yolk (For final brushing)
Tools
- Bread Machines
- Mini plumcake molds
Steps
Pour into the bread machine basket, soft butter, eggs, and sugar; start in dough mode and after a few turns add the yeast, milk, and 2 1/2 cups of flour.
Usually, the machine stops after the first 5 minutes; afterwards, as it resumes, add the remaining flour and salt. A few minutes before finishing, add the chilled chocolate chips. The entire dough process in dough mode lasts 20 minutes.
– Transfer the dough to a lightly greased bowl, and let it rise for about 2 hours.
– Transfer the dough to a floured surface and gently flatten with fingertips. Roll into a cylinder and cut into pieces weighing about 3.5 oz each.
Roll out and shape each piece into a sausage shape
and place them in the mold to rise covered with a dishcloth.
– Brush the surface of the brioches with a beaten egg yolk and bake at 356°F for 15/17 minutes.
– Out of the oven, you can cover them with the dishcloth until cooled; this way they will remain softer.
Storage:
For convenience, and to preserve freshness, I freeze them after cooling. I take them out the night before, covered with a dishcloth, and in the morning they are as if freshly made. If you have a microwave, heat them for a few seconds.
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