Chocolate chip brioche

Brioche is always lovely, fragrant and soft, ideal for breakfast or an afternoon snack, attractive and above all delicious.
INGREDIENTS
250 g Manitoba flour
250 g Italian 00 flour
2 eggs
180 ml milk
50 g sugar
100 g soft butter
20 g fresh yeast or 7 dried yeast
12 g salt
1 vanilla pod or extract
100 g chocolate chips
1 egg yolk and a little milk for brushing
I sift the flours into the stand mixer bowl.
I add the yeast; I used dried yeast.
I add the egg.
I add the milk.
I start kneading with the dough hook, then add the sugar shortly afterwards.
Then the salt.
And the vanilla extract or seeds from a pod.
I gradually add the soft butter and knead for about 10/15 minutes until smooth and elastic.
I remove it from the mixer and put on a lightly buttered work surface.
I add the chocolate chips.
I work them thoroughly into the dough.
I work for a few minutes, folding the dough a couple of times.
I fold it again.
I shape a ball and rest it under a bowl for 15 minutes.
I divide the dough into pieces of about 60 g.
I shape balls; I made 16. I cover and rest for another 15 minutes.
I line the tin. I made one large loaf, but you can make 2 smaller ones. I arrange the balls, cover with cling film and let rise in the switched-off oven with the light on until doubled, about 2 hours.
I beat the egg with a little milk in a bowl and brush all over the surface.
I bake at 190°C for about 30 minutes in the lowest part of the oven, after spraying the walls with water.
I also made another brioche with larger balls, exactly 6, using the same method.
The result was excellent too. After baking, I remove it from the tin and cool on a rack.
I found this recipe on the Madame Gateau blog, which I thank.