CHOCOLATE BRIOCHE

INGREDIENTS 1 2/3 cup 250g strong baker's flour 2 tablespoons caster sugar 7g sachet dried yeast 3 eggs, plus extra beaten egg to glaze 1/4 cup (60ml) warm milk 115g unsalted butter, room temperature, diced 175g dark chocolate squares, plus a little extra melted, to drizzle

HOW TO MAKE 1.Sift flour into a large bowl with a pinch salt, then stir in sugar and yeast. Make a well in centre, add eggs and milk and stir to incorporate the liquid until you have a soft dough. Turn out onto a lightly floured board and knead for 5 minutes. Add the butter to the dough a few pieces at a time; don't add the next piece until you have incorporated the first. 2.Wrap in plastic wrap and refrigerate for 1 hour. (You can leave the dough in the fridge overnight.) 3.Grease 12 brioche pans. Divide dough into 12, shape each into a smooth round, place a square of chocolate in the centre of each, then bring up sides of dough and press the edges together to seal. 4.Place brioche, join-side down, in the prepared pans, cover and leave in a warm place until doubled in size. 5.Preheat the oven to 200°C. Brush brioche with extra beaten egg, bake for 12-15 minutes, then cool slightly. 6.While brioche are still warm, drizzle with extra melted chocolate and serve.