Recipe Chocolate Chip Brioche Dough
Extra gluten free flour for rolling
1 egg for eggwash
For Brioche Rolls
Rolling Method: Flour your work surface with Manhattan Blend. Divide dough into equally sized pieces, about 125g each. Sprinkle flour on top of your dough balls and roll them into 8 equally sized balls. Place each dough ball into an individual brioche or muffin tin and place the tins on to a baking tray to rise. For a pull-apart loaf, you can cluster the rolls into one 10” square or round baking pan.
Ice Cream Scoop Method: Scoop up some dough with a large ice cream scoop and wipe on the side of the bowl to flatten. Release dough directly onto a baking sheet with parchment paper. For a pull-apart loaf, you can release the dough balls and cluster the rolls into one 10” square or round baking pan.
For Braided Brioche Loaf:
Turn the dough out onto a surface floured with Manhattan Blend or gluten free flour. Divide dough into three equally sized parts. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Carefully roll each portion into three long ropes. Add more flour to prevent the dough from sticking. Place each rope parallel to each other on the pan. Pinch the top ends together and braid the dough into a plaited loaf. If the dough sticks to your hands, you can dip your fingers in oil to help stick the ends of the dough together.
Proof: Let your rolls or loaf sit in a warm and moist area for 45 min-1 hr covered with a warm wet towel to let the dough rise. I recommend setting your oven to warming mode or turning oven to the lowest temperature setting, (170 F) to let the dough rise in the oven for 30-45 min. The dough will almost double in size and should be soft and airy to the touch.
Bake: Eggwash the top of the brioche dough with a pastry brush and place in the center rack of an oven set to 350 F. Bake rolls for 25-30 minutes and bake loaf for 30-35 minutes, or until the crust is dark brown and you hear a slightly hollow sound when you tap the brioche with your finger. Enjoy the chocolate chip brioche spread with jam & cream, honey, peanut butter or chocolate spread! They are best eaten hot out of the oven or when warmed up in a microwave/oven.