In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.

Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.

After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.

Add the chocolate chips and knead again 1 to 2 minutes.

In the bowl form a ball with the dough.

Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heat at 50°C.

Let rise for 1h30. The dough will double in volume.

Flour a clean a work surface and knead the dough to expulse the air bubbles.

Divide the dough in 12 parts. Roll out each parts and form balls.

Place the balls in a round mould.

Cover the bread with a towel and let rise for 45 minutes in a warm place.

Beat the egg with a fork and brush the brioche with a brush.

Turn on the oven to 180°C and put the brioche in the cold oven.

Bake for 20 to 30 minutes until golden brown.

Take out of the mould and let cool before eating.