• Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet.

BRIOCHE DOUGH PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• Place the milk into a microwavable bowl and heat 15 seconds at a time to bring it into a warm temperature. It should feel nicely lukewarm. Then, whisk in the active dry yeast and let it set for 10 minutes.
• In a mixing bowl, pour your milk/yeast preparation. Add the cooled melted butter, the egg and vanilla bean paste. Whisk well. Combine the flour, sugar and salt. Then, mix in the dark chocolate chips.
• Pour the dough into your Flexipan®. Flatten evenly with your spatula.
  

BAKE!

• Preheat oven to 180F/80C.
• Bake for 20 minutes at 180F/80C. Then, bring the temperature up to 350F/180C and bake for an additional 30-40 minutes. (Every oven heats differently, monitor your bread from 50min). It is ready when it is golden brown and does not feel hallow to the touch.
  

SIMPLE SYRUP PREPARATION

• While your Brioche is baking in the oven, prepare the syrup: In a small sauce pan, heat on medium-low water and sugar. Once the sugar has melted, remove from heat and set aside.
• Once your No-Knead No-Proof French Brioche is out of the oven, let it cool down for about 10min. Then, unmold it onto your serving plate. Brush the syrup over (This is the secret to seal the flavors and freshness). Serve and Enjoy! Bon Appétit!