THE SOFT STRIPED BRIOCHE WITH CHOCOLATE CHIPS, A HOMEMADE BREAKFAST TREAT

A brioche so soft and delicious that you can enjoy it in the morning with a nice cup of cappuccino, or take it to the office as a mid-morning snack.

Are you looking for a healthy and delicious breakfast? This recipe might be for you: the preparation involves double rising but nothing too elaborate, ideal to prepare on Sunday and if you want, you can freeze and take out as needed.

I made them the other day for my kids and I can assure you that half the tray was gone in just one afternoon: so soft, with powdered sugar on top, they’re tempting for everyone.

Let’s see how I made them.

EMIMETTOAIFORNELLI suggests:

THE SOFT STRIPED BRIOCHE WITH CHOCOLATE CHIPS, A HOMEMADE BREAKFAST TREAT

Difficulty: Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 1 Hour
Portions: 10/12
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 1/2 cups all-purpose flour
2/3 cup milk (I use lactose-free)
3 1/2 tbsp water
1/8 cup sunflower oil (or olive oil)
1 egg
1/4 cup butter (I use lactose-free)
1 tsp dry yeast (9g of fresh)
1/3 cup sugar
1 lemon (zest)
2/3 cup chocolate chips (I use lactose-free)
2/3 cup milk
1/3 cup liquid sourdough (already refreshed)

Tools

Stand Mixer
Baking Tray
Parchment Paper

Steps

For those using sourdough, the night before you need to refresh it and, once it has grown by one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to our dough. N.B. THE TIMES DESCRIBED are for dry yeast, with licoli, they are longer.
For those using dehydrated yeast, subtract 50 g of water from the total described and then follow the instructions on the package.

In a stand mixer bowl or classic (if using electric whisks) pour in the milk, water, yeast (if using licoli, dissolve with a spoon), then pour in the oil, flour, and egg. Start mixing with the hook whisk, then add the lemon zest.
Finally, add the butter cut into small pieces little by little.
Mix until you form a smooth and homogeneous ball. Stop the mixer.
Let it rest for half an hour and at this point, add salt and chocolate chips.
Let the dough rest for another hour.
I’m used to making them in my doughs because they make them softer, but if you don’t have time you can skip this step.
If you decide to do them, you can find everything here –> FOLDS IN BOWL EXPLAINED EASILY.
Let rise until doubled; if using sourdough, let rest for an hour and then refrigerate overnight. The next day, take it out and let acclimate for a couple of hours.
EXAMPLE OF FOLDS IN THE PHOTO.
Once your dough has doubled, deflate it and move to a lightly floured work surface: roll out the dough into a rectangle with a rolling pin: now divide into smaller rectangles (I divided the dough in half and then cut into strips of 6-7 cm)
At this point, about halfway down the strip, cut other small strips.
Starting from the top uncut part, roll up and place on a tray with parchment paper.
Let it rest for a couple of hours.
Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius), brush with a little milk and bake for 15/18 minutes.
It depends on how strong your oven is.
Once cooked, take them out of the oven, give them another brush of milk and cover for 10 minutes with a tea towel.
Once cooled, sprinkle with powdered sugar, if you prefer.
THE SOFT STRIPED BRIOCHE WITH CHOCOLATE CHIPS, A HOMEMADE BREAKFAST TREAT is ready to be enjoyed.