Chocolate Brioche

In a large bowl combine the flour, salt, sugar, and yeast.

Beat three of the eggs and add them and the milk to the flour mixture.

Form a dough by gradually combining the dry ingredients with the wet.

Once you’ve mixed everything as well as you can with a spoon, knead the dough until it finally turns smooth and elastic.

Add the butter to the dough a few pieces at a time. Knead until the butter is completely incorporated. Repeat until all butter is incorporated. This may take a while but eventually small bubbles will start to appear in the dough.

Wrap the dough in plastic wrap and chill for at least one hour, or for as long as overnight.

Grease twelve brioche pans and place them on a baking sheet.

Divide dough into twelve pieces, place a truffle square inside each piece, and roll dough into a smooth ball.

Place brioches (seam side down) in the prepared pans.

Cover brioches with a damp cloth and let them sit in a warm place until doubled in size (about 40 minutes).

Preheat oven to 400°.

Beat last egg and carefully brush a very thin layer over the risen brioches. (Only a very little egg is used - most will be left over.)

Bake 12 minutes.