Soft brioches with chocolate the best for breakfast. The recipe I want to tell you about today is absolutely unmissable! They are very soft and fluffy brioches with dark chocolate or milk inside. The dough is really simple to prepare and the result is guaranteed. Homemade brioches perfect for breakfast, a snack or anytime during the day. Just imagine the delicious aroma that filled my house, and I immediately tasted one still warm. And what can I say… simply Delicious! In a week I’ve already made them twice and they’re also perfect to freeze so you have them ready. For the filling, you can choose either dark or milk chocolate. I assure you that the recipe is so simple, even for those less skilled in the kitchen, and with the step-by-step photos, it will be a breeze. So let’s rush to the kitchen and “hands-on” let’s prepare the Brioches with chocolate

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Medium
Cost: Cheap
Rest time: 5 Hours
Preparation time: 30 Minutes
Portions: 10Pieces
Cooking methods: Oven
Cuisine: Italian

230.50 Kcal

calories per serving

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Energy 230.50 (Kcal)
Carbohydrates 28.76 (g) of which sugars 4.88 (g)
Proteins 5.61 (g)
Fat 10.86 (g) of which saturated 6.69 (g)of which unsaturated 3.89 (g)
Fibers 3.00 (g)
Sodium 45.00 (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 for Chocolate Flauti

3 1/4 cups all-purpose flour
1 tsp fresh yeast
1 cup water (warm)
1/4 cup butter
1/4 cup sugar
1 pinch salt
1 egg (for brushing)
5 1/4 oz dark chocolate

How to prepare Soft Brioches with chocolate

You can prepare the dough for the brioches either by hand or with the help of a mixer. Dissolve the yeast in the lukewarm water. Add the sugar and stir.
Gradually add the sifted flour. Mix and also add a pinch of salt and the softened butter in small cubes. Mix first simply with a spatula and then with your hands.
Knead well by hand. Then form a dough ball and place it in a lightly floured bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 3 hours.
Take the risen dough again. Roll it out on a floured work surface to a thickness of about 1/8 inch. You need to get a large rectangle. Divide it into many rectangles. I got 10. The measurements are approximately 3 1/2 x 4 3/4 inches, but you can make them smaller.
Using a wheel cutter, make cuts along the length of the rectangle for about half its length. You can make 4-5 cuts. Place 4-5 squares of chocolate on the other shorter side.
Roll the dough starting from the base where the chocolate is, sealing the sides, and finish with the fringes placing them on top. Prepare all the soft brioches with chocolate in the same way and place them spaced apart on a baking sheet lined with parchment paper.
Let the Chocolate Pockets rise in a warm place for about 2 hours. After rising, brush them with a beaten egg in a small bowl.
Preheat the oven to 392°F. Bake the chocolate brioches in the hot oven in convection mode for 16-28 minutes. Let them cool.
See you tomorrow with a new recipe, a hug, Loredana