Chocolate Chip Whey Brioche
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Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
A rich Brioche type of bread made with Whey
Ingredients
  • 6 cups All Purpose Non Bleached Flour plus 1 cup extra for kneading and the later
  • 1½ tablespoon instant yeast
  • 2 tablespoon warm water
  • 4 cups of Whey
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 scoop of Meyenberg Powdered Goat Milk ( approx 14 grams or 1 tablespoon)
  • 2½ sticks unsalted butter at room temp
  • 3 eggs
  • 1 cup semi sweet chocolate chips
  • Egg wash of 1 egg beaten to 1 teaspoon heavy cream
  • Extra butter for greasing rising containers or baking tins.
  • Disposable Panettone baking cups ( no greasing needed)
Instructions
  1. The night before in the bowl of the stand mixer add yeast, sugar and some water . Let stand for a few minutes until dissolved and slightly foamy.
  2. Add the flour, powdered goats milk,whey, and salt.
  3. Mix with the paddle first, then switch to the dough hook. Make sure you scrape down the sides to incorporate all the ingredients.
  4. Grease /Butter a rising container with lid to hold the dough.
  5. Add the dough, which will be more on the wet side, and cover with lid.
  6. Place in the refrigerator overnight to slowly rise.
  7. The next day take butter out to become room temperature and soft.
  8. Take the dough out and add to the stand mixer bowl.
  9. The next few steps will get a little messy and the workout the stand mixer.
  10. Punch down the dough and place in the bowl of the mixer. Cut the butter into small pieces and add.
  11. Add one egg at a time.
  12. Slowly with the dough hook cut in the butter and eggs. The dough will be wet and messy so you can add slowly the extra flour ( 1 cup) to help bind the dough.
  13. The final dough should be sticky but not too wet.
  14. Once all is mixed, add the chocolate chips and continue to need on a low speed with the dough hook.
  15. Turn out and scrape the dough into a floured surface and finish kneading with your hands.
  16. Place back into the a clean container , cover and allow to rest for 3O minutes.
  17. Preheat oven to 400.
  18. Prep your baking tins or cups.
  19. Shape you dough into desired shapes for the baking cups or tins.
  20. Brush with egg wash and let the dough rise for another 30 minutes or so.
  21. Bake until golden. Depends on size and shape to determine if finished.
Notes
This is a two day or overnight process.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/08/chocolate-chip-whey-brioche-and-the-four-pound-of-cheese-project/