Mini Chocolate Chip Brioches

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Serves about 12

2-3/4 cups bread flour
1/4 cup dry milk
3 tablespoons granulated sugar
1-1/4 teaspoon salt
1 tablespoon instant yeast
3 large eggs
1/4 cup water
10 tablespoons butter, soft
1/2 cup mini chocolate chips
1 large egg
2 tablespoons water

With an electic mixer with a dough hook, mix together all but the last three ingredients to form a smooth, shiny dough. This may take up to 20 minutes in a stand mixer, longer with a hand mixer. The dough will be very soft. Gently mix the chocolate chips into the dough. Form the dough into a ball, place it in a greased bowl, cover and let rise for 1 hour. Refrigerate the dough for several hours or overnight.

Grease 12 mini brioche molds or muffin tins. Divide the dough into 12 pieces. Place the dough into the prepared pans, cover lightly, and let rise for 2-1/2 to 3 hours, until the volume has doubled and the brioches look very puffy.

Pre-heat oven to 425 F. Beat together 1 egg and 2 tablespoons water. With a pastry brush, brush the brioches all over with this egg wash, then place in oven. After 10 minutes, reduce the oven heat to 350?F. Bake about 14 minutes or until the brioches are a deep brown.

Remove the brioches from the oven, and after 10 minutes remove them from the pan to cool completely on a wire rack. Serve plain or with preserves or butter.

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