Soft Chocolate-Chip Brioche
Chef Noor proves a soft enriched dough of milk, yeast, egg, vanilla, oil, flour and butter until light, rolls it with chocolate chips into a round, lets it rise again, then brushes it with a nescafe-and-milk wash and bakes it to a glossy golden loaf.
How to Prepare
Mix the sugar, yeast and warm milk and leave for 10 minutes until frothy.
Add the egg, vanilla, oil, flour and baking powder and begin to knead.
Gradually work in the room-temperature butter and keep kneading for about 10 minutes until smooth.
Cover and leave to rise in a warm place for about an hour.
Roll out the dough, scatter over chocolate chips and shape into a round; leave to rise again for half an hour.
Brush the top with a nescafe-and-milk wash and bake on the middle rack at 180°C for about 30 minutes, until golden.
Knead the butter in slowly and give the dough its full rise — patience is what makes brioche so soft and feathery.