Epiphany brioche crown, recipe 3
You can make galettes and crowns all through January… so here’s another one, with chocolate chips.
Preparation
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Step 1
Make a small starter by mixing 100 g of flour, the water and the packet of baker’s yeast. Put it in a small closed bowl and leave it somewhere warm for 1/2 hr (25°C).
In the large bowl of a stand mixer or a mixing bowl, beat the eggs and the sugar, then the milk, the butter and the salt.
Add the rest of the flour and the chocolate chips. Knead for about 10 minutes and add the starter. Carry on kneading for about 10 minutes.
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Step 2
Leave the dough to rise for two hours somewhere warm (25°C).
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Step 3
Knock back the dough, knead it a little again and put it in a crown-shaped mould or in a round cake tin with a ramekin placed in the centre.
Leave it to rise again for 1 hr 30 at 25°C.
Put the brioche into a cold oven and bake it for 30 minutes with the thermostat set to 165°C.
Check it’s done with a knife blade. It should come out dry.
Recipe photos
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