Soft Chocolate and Cappuccino Brioches

In a bowl, mix the warm milk with the sourdough starter until completely dissolved.

Add the Manitoba flour, sugar, and a pinch of salt, stirring until a homogeneous dough is obtained.

Incorporate the softened butter and continue kneading until a smooth and elastic dough is achieved.

Add the orange paste and the egg, continuing to work the dough.

Let the dough rise covered for about 2 hours, until it doubles in volume.

Shape the brioches and place them on a baking tray lined with parchment paper.

Let rise again for 30 minutes, then bake at 180°C for about 20 minutes.

Remove from the oven and let cool before serving.