3-Chocolate Brioche

1. Place all the dough ingredients except for the butter and chocolate drops into the mixer and mix for 3 minutes on low speed and 5 minutes on high speed.
2. Add in the butter and chocolate drops and mix for 5 minutes on low speed and 3 minutes on high speed.
3. Final dough temperature should be approximately 25˚C.
4. Place the dough into a bowl, cover and let it rest for 60 minutes at room temperature.

1. Divide the dough into 45 pieces at approximately 50g each and let it rest for 20 minutes.
2. Roll each dough into a smooth ball and arrange 3 doughs to stick together.
3. Placed the newly shaped dough on the baking tray lined with baking paper. Make sure to leave enough space in between each dough for it to expand.
4. Cover and let it rest for 120 minutes at 30˚C at 80% humidity.
5. Brush a layer of egg wash on each dough.

1. Preheat oven at 170˚C.
2. Bake for 22 minutes at 170˚C.
3. Let it cool before serving.

*For optional ingredients, please do adjust the mixing and proofing time accordingly if they are not included in the bake.