This recipe is perfect for light, buttery brioches with chocolate, like Nutella. A very popular recipe among Israelis! I recommend (though it's not essential) preparing your dough the day before and leaving it in the refrigerator overnight; it will only be better!
Ingredients :
2 tablespoons of yeast
1 and a half glasses of lukewarm water
1 glass of sugar
515 grams of flour
1 teaspoon of salt
1 egg
80g of butter (or parve butter-flavored margarine) cut into small cubes at room temperature
Preparation :
- Dissolve two heaped tablespoons of dried yeast in 1 1/2 glasses of lukewarm water and 2/3 of a glass of sugar and let it foam for 10 minutes.
- Place the flour, salt, egg, and butter in the food processor and knead for 5 minutes.
- Add the yeast that has risen with the water. And knead for another 10 minutes.
- The dough should not stick and should pull away from the sides; it should be very easy to work with and should be pliable.
- Shape the brioches and let them double in volume (about an hour) – See the video for shaping the rosette!
Gently brush with egg wash to prevent it from collapsing, decorate with walnuts and milk and white chocolate, and bake at 180°C for 10-15 minutes depending on the size and shape of the brioches.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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