Brioche is a very rich eggy bread, in the fine line between bread and sweet yeast cake. This is not very sweet, but the texture us so rich, and full of rich butter flavot (but not greasy!), that you will find yourself ignoring all the calories, and eating one after the other.
You may think that the brioche dough may be time consuming and hard to make, but, in fact, the mixer does all of your hard work, and after one night in the fridge, the dough is very easy to work with.
The thing that may be time consuming is making the chocolate truffles, but you can easily replace them with easier fillings like jam or Nutella spread.
Note: The recipe does not call for any liquids except the yolks. When I made the dough it did not form into a ball, but remained crumbly. I added about 1\4 cup of water, until the dough was a little sticky. I suggest that you make the recipe as it is, and if you see that you need to add liquids, add them, but do it slowly, just until you get a dough at the right texture.
Brioches Filled With Chocolate Truffle\ Viola Goren, Al Hasulchan magazine (yeald 12 muffin size brioche)
25 gr.(half a cube) fresh yeast
400 gr. flour
70 gr. sugar
1 teaspoon vanilla extract
pinch of salt
7 egg yolks
about 1\4 cup water (see note above)
100 gr. cold butter, cut into small cubes
1 egg, foe egg wash
12 chocolate truffles, frozen
In a mixer bowl, using the dough hook, combine yeast, flour, salt, vanilla and salt. add the yolk and the butter and mix until getting an elastic and quite sticky dough, about 15 minutes. Cover the bowl with plastic wrap and put in the fridge overnight.
Take the dough out of the bowl and knead a little on a floured surface. Divide dough into 13 balls (about 70 gr. each). Fill 12 of the balls with the frozen chocolate truffle, and put in a well buttered muffin tin. Divide the left ball into 12 small balls, and put each one on top of a filled brioche ball. Let rise for about an hour, or until doubles its size.
Preheat the oven to 180 degrees C.
Once risen, brush the brioches with the egg wash, and bake for about 15 minutes, or until golden brown.
Best served in day of baking.
Chocolate Truffle (about 15 truffles)
250 gr. bittersweet chocolate
125 ml. (half a can) heavy whipping cream
1 tablespoon butter
Bring the cream to a boil. Pour over the chocolate and stir until combined. Add butter, and stir until mixture is smooth. Cover and chill in the fridge for at least 4 hours.
Make Truffles using a teaspoon or using your hands. Put truffles onto a plate, cover, and freeze until using.Naama