Prep Time: 25 mins | Rising & Proofing: 60 mins | Baking: 25 mins
For the dough:
1 lb./ 3 1/2 cups bread flour
1 tbsp. fine salt
1 tsp. dry active yeast
scant 1/4 cup caster sugar
2/3 cup reduced-fat milk
1/2 cup lukewarm water
2 large eggs, beaten
2 1/2 tbsp. softened butter, cut into cubes
For the filling:
1 tsp. vanilla extract
1 tbsp. orange blossom water
1/2 cup dark chocolate chips
2 tbsp. granulated sugar
1 egg, beaten
1 tbsp. butter (for greasing)
Mix the flour, salt, sugar, and dried yeast in a mixing bowl.
Pour in the mix of water and milk. Add the beaten eggs and the softened butter. Knead the dough to obtain a smooth, elastic ball of dough.
Add the vanilla, orange blossom water, and chocolate chips. Knead just until all ingredients are incorporated.
Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature. Grease the inside of the Crown Baker and sprinkle with flour.
Knead the dough to release the carbon dioxide. Shape the dough into a cylinder and cut into 8 equal pieces.
Shape each piece of dough into a small ball and place them in the cavities of the Crown Baker.
Put the lid on top and leave to rise for 30 minutes at room temperature . Preheat the oven to 430 F.
Brush the top of each roll with egg wash and sprinkle with granulated sugar.
Put the lid on and place in your preheated oven. Bake for 25 minutes at 430 F. Remove the lid and leave to bake for another 5 minutes.
Take the baker out of the oven and leave to cool for 5-10 minutes before removing the brioche crown from the baker.
Here is the link for the video: https://www.youtube.com/watch?v=okPYLhbEYSY