Quick and Light Brioches with Chocolate

Brioche is definitely my favorite breakfast. At least once a month I would make one type or another. These ones are quick, easy to make. This time I had leftover truffles from Christmas in the fridge, so I thought why not use them? At the second rise I had to go out for a small errand. When I came back the brioches were overflowing from the pan! The result was very tasty.

Ingredients
1.5 tablespoon instant dry yeast (or regular dry yeast)
3- 3/4 cups all-purpose flour
Pinch of salt
3/4 cup milk
¾ cup sugar
1/4 cup butter, softened, plus more for the bowl and molds
2 large eggs, lightly beaten
Orange zest
Your favorite chocolate: Nutella, Baker style chocolate or chocolate chips
I used left over truffles from Christmas.

Directions

1. If you are using regular dry yeast: dissolve the yeast in 4 tablespoons warm milk in a small bowl and let it sit for several minutes to start to bubble.
2. Put the remaining milk, sugar and butter in a bowl and heat in microwave just enough to dissolve the butter.
3. Add the eggs and mix well.
4. Put the flour and salt in the bowl of the food processor, and run the machine for a few seconds to blend.
5. With the food processor running, add the instant dry yeast or the dissolved regular yeast.
6. Add all the liquid and process for 30 seconds or so. The dough should be very soft.
7.  Cover and let it rise until it doubles (around 1 hour).
8.  Butter the muffin pan.
9. Deflate the dough, and cut it into 24 equal pieces.
10. Roll each piece into a round, and place it in the mold. Add a piece of chocolate in the center. Cover with another piece of dough to fill the mold up to two-third. Try to seal the 2 pieces together.
11. Let the brioches rise again 30 minutes or more.
12. Heat the oven to 375 degrees.
13. Mix the egg yolk with 1 tablespoon of milk to make an egg wash. Lightly brush the brioches with this mixture and sprinkle with sugar.
14. Bake the brioche for 20 minutes, or until they have a nice golden color on the top.