Warm Chocolate Broiche

By carvalhohm

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water
• 2 tablespoons sugar
• 1 1/2 cups flour
• 1 teaspoon salt
• 8 tablespoons unsalted butter, cut into pieces
• 5 (1 ounce) semi sweet chocolate blocks, cut each block in half to make 10 pieces
• 2 eggs plus 2 egg yolks at room temperature
• 1 egg beaten with 2 tablespoons water for egg wash
• Raw sugar

Details

Servings 10

Preparation

Step 1

In bowl, stir yeast and water and let sit for 10 minutes. In food processor fitted with metal blade, process sugar, flour, salt and butter for 30 seconds or until butter in incorporated into dry ingredients. Add yeast mixture, pulse machine 2-3 times then add eggs and process until liquid is incorporated. Scrape sides of bowl and process for 1 minute to knead. Place dough into well greased bowl then shape in ball. Cover with towel and let rise in warm area, for 2 hours or until dough had doubled in size. Punch dough down then cover with plastic wrap and refrigerate overnight.

Butter sides and bottom of ten compartments of 2 muffin tins. Divide dough into 10 pieces and pinch of a third of each piece. Shape both large and small pieces into balls. Place chocolate block in center of larger ball of dough and place inside mold. Make small indentation at top of large dough ball. With use of egg wash, adhere small ball to large ball (in indentation). Repeat with rest of dough. Brush of all of tops wit egg wash and sprinkle with raw sugar. Let stand in warm place for 15 minutes. Bake for 15-20 minutes at 425 degrees or until well browned. Serve warm