בראש סורדוף שוקולד עם שבבי שוקולד

מצרכים

• 200g active sourdough starter (about ¾ cup + 2 tbsp)
• 600g white flour (5 cups)
• 60g unsweetened cocoa powder (¾ cup)
• 180ml warm milk (¾ cup)
• 180ml warm water (¾ cup)
• 120g sugar (½ cup + 2 tbsp)
• 100g softened butter (7 tbsp)
• 1 egg
• 2 tsp salt
• 250–300g chocolate chips (1½–2 cups)

אופן ההכנה

1. In a large bowl, mix the active starter, warm milk, warm water, egg, and sugar.
2. Add the flour, cocoa powder, and salt. Mix until combined.
3. Gradually add the softened butter and knead for 12–15 minutes until smooth and elastic.
4. Cover and let the dough rest at room temperature for 2–3 hours to start fermentation.
5. Transfer the dough to the refrigerator and let it ferment overnight.
6. The next morning, place the dough in a warm spot and allow it to continue rising until light and puffy.
7. Gently knead in the chocolate chips.
8. Divide the dough into 16–20 portions and shape into balls.
9. Let the rolls proof in a warm place for about 2 hours, or until noticeably puffy.
10. Bake in a preheated oven at 180°C (355°F) for 20–25 minutes.
11. For an extra chocolatey flavor (and yes, a few extra calories 😅), fill each brioche with chocolate spread after baking. Sometimes we all deserve a little indulgence!
12. Soft, fluffy, rich, and absolutely irresistible. ✨
13. ✨ 2–3 hours at room temperature
14. ✨ Overnight cold fermentation
15. ✨ Finished proofing in a warm spot the next morning
16. ✨ Mixed in lots of chocolate chips
17. ✨ Shaped into rolls and proofed for 2 more hours
18. ✨ Baked at 180°C (355°F) for 20–25 minutes