👩‍🍳 INSTRUCTIONS

Make your brioche dough
1. Heat the milk to get it luck-warm, you want to be able to put your finger in it and not burn, this is very important!! 30sec in the microwave works well.
2. Pour the yeast onto the milk and mix with a whisk. Set aside for 5min (this will activate the yeast)
3. Pour all the dry ingredients into a big bowl: flour, sugar, salt
4. Add the oil to the milk bowl, whisk to combine, and pour onto dry ingredient.
5. Mix the dough with a spatula in the bowl until it forms a rough bowl then transfer onto your table, previously sprinkled with flour. Knit the dough for a few minutes until you get a smooth texture.
6. Grease a bowl and place your dough and cover with surround wrap, making sure it touches the dough (this will prevent the top from drying)

Proof your brioche dough
1. Proof your dough in a warm place until the dough doubles in size (it can take from 1h to 3h) OR if you want to bake your brioche the next day put in the fridge overnight with a clean

Make your custard
1. Pour 350ml of the milk, the sugar, and vanilla into a saucepan
2. Heat the pan, stirring occasionally, until the sugar has dissolved.
3. Pour the 100g of milk remaining into a bowl, add the salt and the cornstarch. Stir until smooth.
4. Pour the milk+corn starch mixture into the saucepan and whisk constantly until you get a thicker texture or when you reach a boil.
5. Remove from heat and place in a Tupperware or bowl to let it cool down.

Once the dough has doubled in size, it’s time to shape it:

Shape your brioche
1. Sprinkle your table with flour and place your dough onto it.
2. Knit it for a few minutes, the goal here is to remove the gas trapped
3. With a rolling pin, flatten your dough onto a rectangle that is 1cm thick, the longest side towards you
4. With a spatula spread your chilled custard onto the rectangle living 1cm borders
5. Sprinkle chocolate chips evenly everywhere
6. Roll the dough from one of the longest sides of the rectangle and keep rolling until you have one long tube.
7. With a bread knife divide the tube into 7 parts
8. Take each part, and place them swirl face up in a mold living a few cm spaces between each one (they’ll expand A LOT). I like using a round mold because it looks like a cake at the end but any shape will do.

Second proof your brioche
1. Proof your brioche a 2nd time, to do this either place is in a warm spot (next to a heater or under the sun for 30min. Another option is to place the brioche in the oven at 50°C/120°F for 30min.

Bake your brioche
1. Set your oven temperature to 180°C/350°F and bake your brioche for 30 to 45min. Definitely check ta 30min and if becomes too brown but doesn’t seem cook just put some parchment paper on top to prevent it from burning.