CHOCOLATE SPONGE BRIOCHE
1. Beat the hot milk with the sugar, eggs, salt and melted butter.
2. In a separate bowl, whisk together the flour and dry yeast.
3. Add the dry ingredients to the bowl of liquids and knead until the dough is smooth and slightly sticky.
4. Roll the dough into a ball and place in a greased bowl. Cover with cling film and set aside for 1 hour.
5. Divide the dough into 12 portions and roll them into a ball. Set aside for 30 minutes.
6. Using the palm of your hand, flatten the dough into a disk, place a piece of chocolate in the center and pinch the edges to form a ball.
7. Arrange 12 scones on a 20x20cm square baking tray, then set aside for 30 minutes.
8. Brush the buns with the beaten eggs and sprinkle with the chocolate chips.
9. Bake for 20 minutes at 180°C/350°F
