1. Add all ingredients (except chocolate and zest) into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Add chocolate and zest over 1 minute on slow speed.
5. Scale at 320g into paper case.
6. Prove for 55-65 minutes.
7. Bake at 220℃ for 16-20 minutes.
8. Glaze with Bun Glaze RTU.
Yield: 75 brioche
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