For 4 people
For 4 people
Rehydrate the yeast for 10 minutes in a glass of warm milk
In a bowl, pour the sifted flour, salt, sugar and 1 whole egg then mix by hand
Dig a fountain put in the fresh yeast and milk. Knead until the dough is firm and homogeneous
Add the softened butter while kneading the dough after each addition. Continue the kneading until the dough is smooth and flexible.
Cover with a clean cloth and let stand for 45 minutes. Fold the dough, degas it and fold it down. Put the dough in the fridge overnight, covering it with a cling film.
The next day, flour your worktop and divide the dough into 8 equal pieces. Cover the dough pieces with a clean cloth for 10 minutes
Crush chocolate in nuggets
Shape the pastures so that they present the shape of a sausage at the tapered ends. Flatten them, put the chocolate chips and roll them to find the initial shape
Place the milk breads on a baking sheet previously covered with parchment paper, maintaining a 5 cm difference between each dough. Cover them with a cloth and let stand for 2 hours before brushing them with egg and sprinkle with chocolate. Make cuts to the chisel on top.
Cook the milk breads for 12 minutes in the oven previously heated at 200°C. Wait for them to cool before serving them.
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