Double the chocolate in a bread that's already rich by name? Yes we did, and it turned out delightfully decadent.
Dough
3/4
cup lukewarm water
2
large eggs
1/2
cup soft unsalted butter
2
tablespoons sugar
1 1/2
teaspoons salt
1
teaspoon chocolate extract, optional; for enhanced chocolate flavor
1/4
cup Baker's Special Dry Milk or nonfat dry milk
1/3
cup Dutch-process cocoa powder
3 3/4
cups King Arthur Unbleached All-Purpose Flour
2
teaspoons instant yeast
1
cup (6 ounces) semisweet chocolate mini chips
Topping
1
large egg beaten with 1 tablespoon water
pearl sugar, for decorating
1) Mix and knead together all the dough ingredients — by hand, mixer, or bread machine — to make a soft, very smooth dough. This will take a good 10 to 15 minutes by hand. 2) Allow the dough to rise, covered, for 60 to 90 minutes, until it's quite puffy. 3) Divide the dough into 20 pieces to make mini brioches; or 12 pieces to make larger brioches in muffin cups or panettone papers. 4) Roll the dough into balls, and place them into brioche papers or pans. Cover and let rise until doubled, about 1 hour. 5) Towards the end of the rising time, preheat the oven to 350°F. 6) Brush a thin coating of the egg/water onto the brioches, then sprinkle on the pearl sugar. 7) Bake for 14 to 18 minutes (for small brioches) or 18 to 22 minutes (for muffin-sized brioches), until golden brown. 8) Remove from the oven, and transfer to a rack to cool. Serve warm, with butter. Yield: 20 mini brioches or 12 muffin-sized brioches.
