Chocolate Brioches

Ingredients

For dough:
1 tsp yeast
3 cups flour
1 1/2 Tbs sugar
1 Tbs honey
2 tsp vanilla
pinch of salt
7 egg yolks
1/4 cups water
1/2 cup butter, cold and cut into small cubes

For Chocolate Truffles:
3/4 cup bittersweet or semisweet chocolate chips
1/4 cup buttermilk*
2 Tbs sweet and condensed milk*
1 Tbs butter
*If you don't have buttermilk and sweet and condensed milk, substitute 1/3 cup heavy cream.

First Day: In a mixer, using the dough hook, combine yeast, flour, sugar, vanilla and salt. add the yolks and the butter and mix until elastic and quite sticky, about 15 minutes. If dough looks dry while mixing, add the 1/4 cup water. Cover the bowl with plastic wrap and put in the fridge overnight.

To make the truffles: heat buttermilk and sweet and condensed milk (or cream) over medium heat until hot. Add chocolate and butter, and stir until melted and smooth. If you like, transfer it to a bowl, and refrigerate at least 4 hours. Make 12 truffles using spoons, cover, and freeze until use.

Next Day: Take the dough out of the bowl and knead a little on a floured surface. Divide dough into 13 balls. Flatten 12 of the balls, making the center the thinnest part. Place a chocolate truffle in the center, and bring the sides up around the chocolate to completely conceal it. Pinch seems together so the chocolate won't leak out too much while baking. Place each ball in a well greased muffin tin. Divide the 13th ball of dough into 12 little balls, placing one on top of each filled ball. Let rise at room temperature for 1 hour.

Preheat the oven to 350degrees. Bake about 15 minutes or until golden brown.

Best served in day of baking.

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adapted from a Baking For the Cure recipe.