brioche…...It's similar to french brioche bread
(Pain suisse) 
successful recipe
Today we present you the french brioche bread recipe- rolly stuffed with chocolate- successful recipe-It's similar to Pain suisse.
The dough ingredients:-
3-Cups and a half of white flour.
.tablespoons of sugar 3 -
.a cup of hot milk -
.a tablespoon of bread yeast -
.an egg -
.4 tablespoons of oil -
- Lemon zest.
- Half a teaspoon of salt.
- 1 teaspoon of baking powder.
- 1 tablespoon of unsalted butter.
- 1 teaspoon of vanilla.
For filling:-
- Brown or white sugar.
- a quantity of chocolate granules.
- Soft butter.
Preparation:-
Place a cup of hot milk in a 220 ml cup.
,Add with the same cup of sugar
.and a tablespoon of bread yeast
.and mix a little until the ingredients combine with some
.add the oil and egg
Then grated orange or lemon
plus vanilla.
then add half a teaspoon of salt.
Mix the ingredients well, spread the first and second cup of flour and add a teaspoon full of baking powder.
The same that we mix with a spoon until the mixture becomes smooth.
-Then we add the third cup of flour and slowly collect it by hand.
We get a slightly liquid mixture, we add the fourth cup of flour, but we put a small amount once at a time, we do not put the whole cup
We just want to get a soft dough that sticks a bit in the hand to come out light after baking.
Because if the dough does not stick a little, the brioche will become heavy when baked.
The dough I made, I took with me 3 cups of flour, the cup size is 220 ml.
You can take it with you with an extra spoon or two Because flour there are some that absorb water and adapt to it, and of them the .opposite, depending on the quality of the flour you
have
We hit him a little to let the air in And you get a light brioche
Knock for 10 minutes using the kneader so as not to tire yourself.
Once the dough has turned white and smooth after kneading, put it in a bowl greased with oil and wrap it in plastic so that air
does not get in and set it aside. Brewing until it doubles in size.
After it has been prepared, we lay it on a table sprinkled with
white flour and the standards and open it by hand, Then we
simplify it with a thickness of 2 mm.
Having opened it in a rectangular shape, we take about 50 grams of soft butter.
And roll out the dough with a spoon, spread the butter on all sides. and start to fold the dough lengthwise.
Butter can be substituted for FEUILLETAGE butter - 250 g for the Feuillu dough.
After folding the dough, we fold it inwards so that the edges are in the middle, then we fold it for the third time on top of each other. As the picture shows, we cover it and let it sit for the
.second time
This time it doesn't take much time, just a quarter of an hour
After resting, we sprinkle the working table with white flour and spread the dough by hand, then use the spatula tool and spread it into a rectangular shape with a thickness of 2 mm.
We sprinkle brown sugar on top of 3 large spoons, otherwise it can be replaced with ordinary sugar and sprinkle with chocolate granules on top
We start to fold the dough and we press it a little until the chocolate becomes sticky and we get a long cylinder that we press well to close the cylinder
We take a knife and cut pieces 3 cm wide to form a spiral You will get about 15 pieces
We put it in a tray and tightly close the hole in the bottom of the room so that it does not open, and we take the plastic and squeeze it a little
Leave to ferment, then take an egg and a little vanilla and paint it from all sides, then we heat the oven to 180-200 degrees Celsius.
We put it in the oven and when it is cooked and golden we take it out We coat hot cereals with jam - whatever kind of jam you want - so that the pieces shine and stay tender for a long time.
Place the chocolate brioche rolli in the serving dish
It is light and has a delicious shape, I suggest you try it.
Your kids will love Brioche loaf and admire it and its simple ingredients - easy way, great results, thank you.