Place the ingredients in the pan in the order listed above, set the machine to BRIOCHE DOUGH (23 for SD-2501 and 29 for SD-ZB2512)
When the cycle is complete remove dough from the pan and press the dough lightly to remove the gas.
Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 minutes
Roll the dough to 25 × 30 cm (10’’×12’’)
Sprinkle chocolate chips and fold the bottom one third up and the top one third down.Then fold it in half
Rest the dough in the room temperature for 10 minutes again (Do not dry it)
Press the dough lightly to remove the gas again, and divide it into 12 rolls.
Rest the dough in the room temperature for 10–15 minutes (Do not dry it out.)
Shape the dough and place them on a greased baking tray and allow to prove at 35°C for 30-40 minutes.
Glaze and bake in oven at 180°C for 15-20 minutes