Mini Chocolate Pain Au Lait Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protein) 1 tsp salt 100g softened butter 150g - 200g chocolate chips 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough softens and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 30 min. After 30 min fold in the chocolate chips put back in bowl and cover and rest 30-45 min. Line a tray with parchment paper Take the dough out shape into a rough rectangle. Cut horizontally into 6 peices and then each slice into 3 to create 18. Flip a piece of dough over, flatten it down, fold over 1/3 then the other 1/3 over and roll it up 3/4 pressing in after each roll. Bring the last 1/4 upwards, push the ends in and squeeze and pinch it sealed. Give it a gentle roll and place on your tray, cover and rest 30 min Preheat oven to 180C Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray and flatten them down with your hand. Cover and rest 30’min. Preheat oven to 175C Score the tops and brush with egg wash trying not to brush in the cuts. Bake for 15-17 min until golden. brush with syrup as soon as they’re out of the oven) if you’re freezing them like me this will keep them really fresh) To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight they defrost in about 1-2 hours. These go in lunchboxes and snack boxes straight from the freezer in the morning Store room temperature airtight as soon as they cool for about 3 days in a zip lock bag. Enjoy D 🫶🏼 #breadtok #batchcooking #breadmaking #brioche #fromscratch - @mumsfoodies