Chocolate Brioche Pastries

Chocolate brioche pastries are a sweet temptation ideal for breakfast or snack time. Here’s how to prepare them Italian-style.

Ingredients

• 500g 00 flour
• 100g sugar
• 150g softened butter
• 250ml lukewarm milk
• 25g fresh brewer’s yeast
• 2 eggs
• 1 pinch of salt
• Grated zest of 1 lemon
• Chocolate spread (Nutella or another spreadable cream of your choice)
• 1 egg yolk and a little milk for brushing
• Powdered sugar for decorating (optional)

Preparation

1. Dissolve the brewer’s yeast in the lukewarm milk with a teaspoon of sugar taken from the total.
2. In a large bowl, pour the sifted flour and make a well in the center where you will add the yeast dissolved in the milk.
3. Begin kneading, gradually adding the sugar, softened butter, eggs, grated lemon zest, and the pinch of salt.
4. Work the dough until you obtain a smooth and elastic mass, then let it rest in a bowl covered with a damp cloth in a warm place for about 2 hours or until doubled in volume.
5. Take the dough again, gently deflate it, and divide it into pieces of about 50g each.
6. Roll out each piece of dough into an oval, place a spoonful of chocolate spread in the center, and close the pastries, sealing the edges well.
7. Arrange the pastries on a baking tray lined with parchment paper, leaving space between each one, and let them rise again for about 30 minutes covered with a cloth.
8. Preheat the oven to 180 °C.
9. Brush the surface of the pastries with a mixture of egg yolk and milk to give them a nice golden color during baking.
10. Bake for about 15-20 minutes, or until puffed and golden.
11. Let cool and, if desired, dust with powdered sugar before serving.

Trivia

Brioche dough has French origins but has become firmly established in Italian pastry making, especially for preparing soft breakfasts and snacks. The chocolate cream adds that touch of indulgence that appeals to both young and old. In Italy, Nutella is often the preferred ingredient for filling these delicious pastries.