for 12 pieces

Dough

500 g	white flour
1 ½ tsp	salt
40 g	sugar
¼ cube	yeast (approx. 10 g), crumbled
2 ½ dl	cream
3	eggs, beaten
50 g	butter, cut into small pieces, cold

Filling

100 g	dark chocolate, in
50 g	butter

To shape

1	egg, beaten

How it's done

Dough

Heat up the cream, dissolve the yeast in it. Mix the flour, sugar and salt in a bowl. Add the cream and eggs, mix, use a food processor with dough hook to knead the mixture into a soft, smooth dough. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2½ hrs. until doubled in size.

Filling

Melt the chocolate and butter in a pan on a low heat.

To shape

Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 40 x 50 cm. Spread the filling over the top, leaving a border of approx. 1 cm. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 12 pieces using a bread knife. Place the pieces of dough in the prepared holes. Cover and leave to rise for a further 15 mins. Glaze the brioches with egg.

Bake

for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly and serve warm.

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