Red Currant Bakery

Chocolate Chip Brioche
0 In the bowl of a stand mixer, add in the flour, sugar, and yeast; whisk to combine.
2 Sprinkle in the salt. Then add in the egg and egg yolk, warm milk, butter and vanilla extract.
3 Use a dough hook to knead everything together on medium low speed for 15-20 minutes until the dough has smooth edges and the bowl is clean.
5 Pour in the chocolate chips and knead the dough by hand. First in the bowl and then on the counter.
4 Shape the dough into a ball and place it back in the mixing bowl. Cover with a lid or plastic wrap and set somewhere slightly warm to double in size approximately 45 min - 1 hr.
6 Preheat the oven to 350 F and place a rack in the center of the oven.
Shape
8 Once the dough is puffy, knock the air out and divide it into two portions.
9 Working with one portion of dough at a time, divide it into 3 equal parts.
10 Starting with one of the 3, pat the dough into a disk with your fingers. Working in a clockwise circle, bring the edges of the dough into the center to create a round ball. Do not use any extra flour when doing this.
11 Flip the dough ball over so the seam is on the counter top. Use the outer edges of your hands to cup around the base of the ball. Gently pull and turn the ball of dough towards yourself, keeping the seam side on the counter, until the surface of the dough is taught.
12 Using the same edges of your hands, rotate the dough in a clockwise circle on the work surface to twist and seal the open seam of the dough.
13 Repeat with the two remaining portions of dough. Place all three next to each other into a 1 lb metal loaf pan. Drape a piece of plastic or a kitchen towel over the top and set aside to proof.
14 Repeat the above steps with the other half of the dough.
15 They will take between 30-45m minutes to proof, the dough should reach the top edges of the pan. The dough should also not spring back if poked, if it does, leave it to proof a bit longer.
Bake
17 Once the dough is puffy and the oven is hot, make the egg wash by whisking an egg with a sprinkle of salt and 2 tablespoons of water. Brush the egg wash over the top of both of the loaves.
18 Bake the brioche loaves for 15 minutes. Then rotate 180 degrees and bake for another 10-12 minutes until golden brown.
19 Once baked, remove the pans from the oven. Leave to cool on a wire rack for about 10 minutes. Then tip them out of the pans and leave to cool completely before cutting into or storing.