Chocolate Brioches

For 12 pieces:

sponge:
1/2 cup bread flour
1 tbsp. dry yeast
1/2 cup warm milk

Mix in the cup all the ingredients of the dough, cover with cling film and leave for 30-45 minutes.

dough:
sponge
3 cups of bread flour
5 large eggs
2 tbsp. Sahara
1+ 1/4 tsp salt
1 cup soft butter (226 grams)

1 cup 240 ml

chocolate filling:
2/3 cup milk
1/2 cup sugar
2 egg whites
6 tbsp. flour
6 tbsp. cocoa powder
3 tbsp. next oils

Chocolate filling can be replaced with paste "Nutella"

dough preparation:
Put the brew in the mixer bowl, add the eggs and mix with the mixer.
Sift the flour into a separate bowl, add salt and sugar, mix.
Add to the dough and knead for 2 minutes.
Allow to rest for 5 minutes.
With a nozzle for the dough, knead gradually adding the butter to 1 \ 4 tbsp.
It should make a soft, smooth dough.
Cover with cling film and refrigerate overnight (minimum 4 hours).

cooking stuffing:
heat the milk.
Protein, sugar, cocoa and flour mix together.
Gradually pour in the hot milk by constantly stirring with a whisk to prevent the proteins from curling.
Pour the mass into the saucepan and cook over medium heat until thick.
Remove from heat add butter and stir until dissolved.
Put the mass in the container and put it in the refrigerator.
To make the filling completely cool.

Brioche preparation:
The cooking process is similar to cooking puff pastry.
Sprinkle the surface of the table with flour. Roll out the dough into a rectangle, larger in size.
Put the stuffing in and wrap the edges in the center, well pinch

roll the dough into a rectangle, then roll in half, so that the edges are inside
once again roll out into a rectangle and again collapse.
Roll out a rectangle again, roll it along the long side of the roll
cut into 12 pieces with a sharp knife