I had my first foray into bread-making this week when I made these mini Chocolate Chip and Cinnamon Brioche. While they aren't bread proper, the brioche definitely required me to be patient while baking them. I had to let the little guys sit and rise not once, but twice before I could place them into the oven.
If you know me, you know that I am always on the go, so this "waiting" concept proved a bit challenging. But patience is a virtue- and thanks to the act of making little treats, I think I am slowly beginning to embody this virtue. Well, sort of.
Chocolate Chip and Cinnamon Brioche
adapted from 500 Cupcakes by Fergal Connolly
1/2 tbp. active dry yeast
1/2 cup warm water
1 tsp. sugar
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 cup superfine sugar
pinch of salt
1/2 cup (1 stick) sweet butter, softened
1 cup semisweet chocolate chips
1 beaten egg
Combine the yeast, water and teaspoon of sugar in a large, warmed bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of the flour until the mixture becomes a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining flour and the cinnamon, and mix until the dough is soft and slightly sticky. Leave in a warm place (covered with plastic wrap) for about 45 minutes or until the batter has doubled in bulk.
Preheat oven to 400 degrees. Grease 12 mini brioche or muffin molds. Beat in butter and chocolate chips. Fill the molds halfway. Leave in a warm place to rise for about 20 minutes, or until the dough has risen to fill about 2/3 of each mold.
Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the molds for five minutes, remove and cool on a rack.
Store in an airtight container for up to 2 days.