Chocolate Brioche

Bring the eggs and butter to room temperature about an hour before preparing the dough. Chop your butter into 1 tbsp sized pieces and set asside.

1. Combine 250g of all-purpose flour, 85g whole milk, 14g sugar, 2 tsp vanilla, 1tsp yeast, 5g salt, and 1 whole egg plus 1 egg yolk in a mixing bowl by hand, or in a stand mixer until combined into a rough dough. About 5 minutes by hand, 3 minutes by mixer.
2. Using 2 tablespoons of butter at time, add the butter to the dough and mix until well combined.  Continue incorporating the butter until all the butter has been full mixed into the dough.
3. The dough should be very smooth and stretchy over the next 10-15 minutes by hand, or 8-10 minutes by mixer. If the dough becomes to tough to handle, let the dough rest for 10-15 minutes and then continue kneading.
4. Let the dough rest on the counter for 1 hour. It will start to proof a bit, but after 1 hour, perform a stretch and fold the dough by pulling and stretching the edges and folding them in over the rest of the dough until everything is reincorporated.
5. If you want to bake the same day, let the dough rest covered in a bowl on the counter for at least 2 hours or in the refrigerator overnight up to 24 hours.
6. When ready to shape, divide the dough into 6 even pieces.
7. Take one section of dough and press it into a disc on the counter. Add 1 tbsp of chocolate chips and place it in the center of the disc.
8. Fold in or "Swaddle" the outside of the dough in over the chocolate, pinching the dough together similar to how you would a dumpling, creating a pouch around the chocolate.
9. Place on a greased baking sheet or pan 3" inches apart with the seem facing down and repeat filling and shaping all the remaining dough.
10. Once all the dough is filled and shaped and placed on the pan, cover with plastic wrap and let rise at room temperature or in a warm place for about an hour or until nearly doubled in size and start preheating the oven to 350F.
11. After the dough has finished rising, apply egg wash to the tops of each roll.
12. Using kitchen scissors or shears, snip the tops of the rolls to create a vent to help the rolls rise in the oven.
13. Bake the brioche at 350F for 20-25 minutes or until golden brown