Buttery Chocolate Chip Brioche - Breakfast Baking

Servings: 12 brioche buns

Ingredients:
6 tbsp (90 ml) 2% milk, at just above body temperature (105 °F)
3 cups (400 g) all-purpose flour
2 tsp (10 mL) dry instant yeast
2 tbsp (25 g) sugar
3 large eggs, at room temperature
½ tsp (2 mL) salt
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (180 g) dark chocolate chips
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
Turbinado or pearlized sugar, for sprinkling

Directions:
1. Stir the milk, 2 Tbsp (15 g) of the flour and the yeast together and let sit for about 5 minutes.

2. Add the remaining flour, sugar, eggs and salt to this and stir using a wooden spoon or mix in the bowl of a stand mixer fitted with the paddle attachment, mixing until blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing and once incorporated, switch to a dough hook attachment (or increasing action if by hand) and beat until the butter is fully incorporated and the dough is smooth. Add the chocolate chips during the final minute of kneading, to incorporate. Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for an hour, then chill for at least 8 hours, up to 24 hours.

3. To shape the brioche, turn the chilled dough out onto a lightly floured work surface and divide it into 12 pieces. Shape each piece into a ball, flouring your hands and the dough as needed. Place each piece in a muffin tin lined with paper cups. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in size.

4. Preheat the oven to 350 °F (180 °C). Brush the tops of the brioche with the egg wash and sprinkle with Turbinado or pearlized sugar and bake for about 25 minutes, until an evenly rich brown colour. Cool the brioche for 15 minutes, and then turn them out of the tins to cool completely.

The brioches are best enjoyed the day they are baked, but they will keep for a day in an airtight container, or can be frozen for up to 2 months.