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Place the milk and yeast in the bowl fitted with the Kneading/grinding tool and heat at 35°C at speed 5 for 3 mins. Add the flour, 2 egg yolks, salt, sugar and butter. Launch the P2 pastry program.
Work the dough by hand for 1 min and roll out using a rolling pin to form a rectangle. Cut 8 strips and brush them with the chocolate spread.
Roll each band on itself and place in a cake tin sealing them. Leave to rest for 1 hr 30 mins away from any draughts.
Preheat the oven to 165°C. Brush the brioche with the remaining egg yolk and sprinkle with chocolate chips. Bake for 25 mins.
Tip: You can replace the spread with creamed almonds, jam, etc.