The classic recipe for morning baking. You can make a double portion of the dough at once and freeze half to quickly make a wonderful bun if necessary!
It is necessary
- Brioche:
- - 50 ml of warm milk;
- - 10 g of fresh yeast;
- - 250 g flour;
- - 5 g of salt;
- - 50 g of sugar;
- - 2 eggs;
- - 150 g soft butter;
- - zest of half a lemon.
- Cream:
- - 240 ml of milk;
- - vanillin on the tip of a knife;
- - 2 yolks;
- - 50 g of sugar;
- - 30 g of corn starch;
- - 200 g of dark chocolate.
Instructions
Step 1
Dissolve the yeast in warm milk and let it bubble for 10 minutes.
Step 2
Sift flour and salt into the bowl of the food processor. Add sugar and blend all dry ingredients at low speed. Then add the eggs one at a time, mixing thoroughly after each. Gradually pour in the active yeast and continue to knead until the dough is soft in the bowl. Then start adding softened butter, bring to a homogeneity, turn off the mixer, cover the bowl with a napkin and put the dough in the refrigerator overnight.
Step 3
To make the cream, pour milk into a small saucepan, add vanillin and place on the stove. Bring to a boil. While the milk is boiling, mix the yolks, sugar and starch in a separate bowl.
Step 4
Pour half of the milk into the yolks in a thin stream, while stirring the mixture very vigorously and quickly with a whisk (preferably electric). Then add the yolk-milk mixture to the pan to the rest of the milk. Reduce heat to low and simmer until thick. As soon as the mixture begins to thicken, remove it from the heat and add the chocolate, chopped into small pieces. Stir until smooth. Cool at room temperature and then refrigerate for 5 hours.
Step 5
Preheat the oven to 165 degrees. Divide the dough into 5 equal parts and flatten each into a layer, and then cut into 2 equal parts to make 2 quadrangles. Apply cream to each piece, avoiding the edges. Fold the edges on the larger side towards the center, and join the smaller sides in the center. Roll the dough into a tight roll on the short side and place it seam side down in small muffin tins. Cover with a napkin and leave to rise for another hour in a draft-free area.
Step 6
Lubricate the blanks with a mixture of milk and yolk. Bake in preheated oven for 20 minutes until golden brown.
