Ingredients:
40 small brioches
Oven temperature: 390°F (200°C)
4 cups flour (500 g)
1½ tbsp yeast (20 g)
¼ cup granulated sugar (60 g)
1½ tsp salt (10 g)
5 eggs, room temperature (300 g)
1¾ cups butter, room temperature (375 g)
4 tbsp cocoa powder (50 g)
⅔ cup (3½oz) dark chocolate, chopped (100 g)
For Brushing:
egg, raw sugar
Directions:
1. Put flour, yeast, sugar, salt, and eggs in the bowl of an electric mixer and run the machine on medium speed for about 15 minutes.
2. Add butter and mix for 3 minutes. Add cocoa powder and mix for another 2 minutes.
3. Let the dough sit for 1 hour. Place it on a table and fold in the chopped chocolate.
4. Roll round buns the size of a ping-pong ball and place them in greased metal cups.
5. Let rise under a moist towel for about 3 hours.
6. Brush with egg and sprinkle with raw sugar.
7. Bake in the middle of the oven for about 15 minutes. The brioches have to be thoroughly baked. It is better to keep them in the oven one minute too long than one minute too little.
8. Take the warm brioches out of their pan and leave them to cool off on a cooling rack.
If you want shiny and slightly sweeter brioches, you can brush them with chocolate glaze when they have cooled off. In that case, you do not need to brush them with egg and raw sugar before you bake them.
Glaze:
1 cup powdered sugar (100 g)
1½ tbsp cocoa powder (20 g)
1 tbsp egg white
Mix the ingredients in a bowl and brush the glaze on the brioches when they are cool.
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