Briochine with Yogurt and Chocolate Chips
Category: Yeast Breads
Servings: 4
These delightful briochine are soft, sweet, and filled with the rich flavors of yogurt and dark chocolate chips, making them perfect for breakfast or an afternoon snack. The dough rises beautifully thanks to the yeast, and the addition of yogurt gives the rolls a tender texture, while the chocolate chips add a touch of indulgence. With a slight hint of orange zest, these little buns will brighten any day!
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 175g |
| Manitoba Flour | 175g |
| Yogurt | 100g |
| Whole Milk | 70g |
| Dark Chocolate Chips | 70g |
| Sugar | 50g |
| Sunflower Oil | 40g |
| Honey | 1 teaspoon |
| Eggs | 1 whole |
| Egg Yolks | 1 |
| Active Dry Yeast | 3g |
| Fine Salt | 4g |
| Orange Zest | 1 zest |
| Whole Milk (for brushing) | 1 tablespoon |
Instructions
-
Prepare the Dough:
- Start by dissolving the active dry yeast in a little bit of warm milk (approximately 70g) and stir in the honey. Let it sit for a few minutes until it becomes foamy, indicating the yeast is activated.
- In the bowl of a stand mixer, combine the 00 flour, Manitoba flour, sugar, and fine salt. Mix them together.
- Add the yogurt, sunflower oil, eggs, egg yolk, and the activated yeast mixture. Start mixing with the dough hook attachment, allowing the ingredients to combine into a sticky dough.
-
Knead the Dough:
- Continue kneading with the dough hook until the dough becomes smooth and elastic. This should take about 8-10 minutes of mixing. You may need to scrape the sides of the bowl down to ensure all the ingredients are incorporated.
- Once the dough has formed a smooth texture and begins to wrap around the hook, it’s ready for the next step.
-
Let the Dough Rise:
- Cover the dough with plastic wrap and place it in a warm, draft-free place, such as inside a microwave (without turning it on) or an oven set to its “proofing” function.
- Let the dough rise for about 1 hour or until it has doubled in size. This is when the yeast works its magic and gives the dough its light and airy texture.
-
Prepare the Chocolate Chips:
- While the dough is rising, take the dark chocolate chips out of the freezer. Lightly toss them in some flour to prevent them from sinking into the dough when added later. Set aside.
-
Shape the Briochine:
- Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces. Roll each piece into a log, roughly 30-35 cm in length.
- Flatten each dough log slightly with your hands and sprinkle the chocolate chips inside, then roll them back up into their original shape. This step will help distribute the chocolate throughout the dough.
-
Second Rise:
- Arrange the shaped briochine onto a baking tray lined with parchment paper, ensuring there’s a little space between each bun. Cover with a clean kitchen towel and allow them to rise again for about 30 minutes, or until puffed and slightly expanded.
-
Prepare for Baking:
- Preheat your oven to 180°C (350°F).
- Before baking, brush the tops of the briochine with a little bit of whole milk to give them a nice, golden finish as they bake.
-
Bake the Briochine:
- Bake the briochine for 15-18 minutes, or until they are golden brown on top and cooked through. Check with a toothpick if unsure; it should come out clean when inserted into the center.
-
Cooling and Serving:
- Once baked, allow the briochine to cool on a wire rack for about 10 minutes before serving. These little buns are perfect on their own or served with a dollop of cream or jam for an extra treat.
These briochine allo yogurt with chocolate chips are guaranteed to become a favorite for anyone who tries them. The combination of the soft dough, tangy yogurt, and rich chocolate is simply irresistible. Enjoy them fresh out of the oven for the best taste!
