Drain BRIOCHEc

Drain BRIOCHE

200ml (⅞ glass) warm milk;

7g (1 ½ tsp) dry yeast;

20g (4 ¾ tsp) sugar;

6g (1 tsp) salt;

20g (1 tbsp) honey;

400g (3 mugs) all-purpose flour;

30g (2 tbsp) delicate butter;

50g (½ glass) chocolate chips.

Whisk warm drain with dry yeast, nectar, and sugar.

Add all-purpose flour and salt into the fluids, blend until the batter is done.

Knead butter into the batter and set it aside for 30 minutes.

Knead chocolate chips into the batter.

Fold the batter as appeared on the video 2 times with 15 minutes interims. Set aside for 1 hour.

Cut the batter into 6 pieces, roll each one out, at that point roll into a cigar. Put into the heating pan.

Set the bread aside for 1 hour or until it pairs in measure.

Brush with egg wash some time recently heating at 180C/350F for 20-22 minutes.

Enjoy !