Chocolate Brioche Buns

Method

1. Sift the flour and create a well. Add sugar, milk, water, brewer's yeast, and beaten eggs. Knead for a couple of minutes at medium speed.
2. Add salt, then the butter in three additions (butter at room temperature for 10-15 minutes).
3. Add the chocolate chips (72% cocoa, but milk chocolate can also be used). Knead until the gluten network is well formed.
4. Remove the dough from the mixer, shape it into a ball, and place it in a lightly oiled bowl (the bowl should be at least double the size to allow for rising). Cover with plastic wrap and let it rise in the refrigerator at 4°C overnight (10-12 hours) or at room temperature for 1-1.5 hours if in a hurry.
5. After rising, turn the dough out onto a work surface. Portion into balls weighing 50-60g each. Round each piece with the palm of your hand.
6. Place the brioche rolls on a baking sheet lined with parchment paper, leaving 4-5 cm between them. Cover with plastic wrap and let rise for 45-60 minutes at room temperature.
7. Brush with egg yolk mixed with a little milk.
8. Bake in a preheated convection oven at 200°C for 10-15 minutes.