Cozonac Brioche

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A soft and buttery brioche-style Easter bread with chocolate chips. Light crumb, rich flavor and festive appeal.

Portion

In a large bowl (preferably chilled), combine the sifted flour, sugar, salt, vanilla sugar and yeast. Add the eggs and knead for about 10 minutes, until the dough starts to gather around the dough hook.
Gradually add the cold butter, cut into cubes, continuing to knead. Total kneading time is 25–30 minutes, until the dough becomes smooth and elastic and passes the windowpane test. Keep the dough temperature below 25–28°C.
Shape the dough into a ball, cover and let it rise in a warm place for 1–1.5 hours, until doubled in size.
Fold in the chocolate chips, reshape into a ball, cover and refrigerate for at least 12 hours.
Divide the dough into 3 equal pieces (250–280 g each), shape and place into paper molds (about 9 cm diameter). Cover and let rise for 2–2.5 hours.
Bake in a preheated oven at 170°C for 25–40 minutes, until golden brown.
Decorate as desired and enjoy the festive treat.