Chocolate brioches

1.Place the flour, salt and eggs in the bowl of a stand mixer fitted with the dough hook. Add the milk and yeast, then mix on low speed until well combined (about 5 minutes).

2.Scrape down the sides of the bowl with a rubber spatula, then knead on medium for 10 minutes. Dough should be smooth, elastic and well combined.

3.Combine the butter and sugar in another bowl then, with the mixer on a low speed, add a few chunks to the dough. Keep adding butter, a piece at a time, until it is all incorporated.

4.Increase the mixer speed to medium and mix for 6-10 minutes until dough is very smooth and shiny and comes away from the sides of the bowl.

5.Tip dough into a lightly oiled bowl and leave in a warm spot to double in size (about 2 hours).

6.Knock back the dough, cover again and refrigerate until required (at least 6 or up to 24 hours).

7.Make the ganache by heating the chocolate and cream in a microwave in short bursts on high, or in a bowl over a pot of simmering water. Stir until combined, cover and cool to room temperature.

8.Remove dough from fridge and roll out to a 25cm x 45cm rectangle (long side towards you) and spread with ganache. Roll up dough to form a long log and cut into 12 even-sized pieces.

9.Lightly grease two 6-hole large muffin tins (or line with baking paper or muffin cases, if you wish) and place a piece of dough in each. Shape the dough slightly to remove any corners or edges before you put them in.

10.Cover and place in a warm spot to rise for 1½ hours or until doubled in size.

11.Make egg wash by lightly whisking together egg yolk and milk.

12.Preheat oven to 200°C. Once the brioches have risen, carefully brush the tops with egg wash.

13.Bake for 15-20 minutes until golden brown and risen. Leave in the tin for a few minutes before inverting onto a wire rack to cool. If there’s any chocolate left in the bottom, spoon it back onto the brioches. Try not to eat them all at once!