Recipe: Chocolate chip briochettes

1 With baker's yeast, warm the milk and then dissolve the yeast in it. For instant dry yeast, mix it directly into the flour, but still warm the milk.

2 Put all the ingredients in your mixer bowl, keeping 1 egg aside for later. Mix everything for 10 minutes until the dough is completely smooth.

3 Flour a bowl and shape the dough into a ball, place it in the bowl, cover with a cloth and let it rise for 1 hour.

4 Then deflate the dough and work it again to remove the air. Get your decorative muffin tins. Divide the dough into portions the size of a small mandarin, shape each one into a ball and place them in the muffin tins. Let rise for another hour. They should double in volume.

5 Preheat the oven after 45 minutes of rising. After 1 hour of rising, take the remaining egg, beat it like an omelet and add 1 tablespoon of milk, then brush this mixture onto the brioches with a pastry brush.

6 Bake for 20 minutes at 355°F (180 °C). Let cool and enjoy with hot chocolate or a nice cold glass of milk.