Instructions

1. Attach the kneading blade then add all the ingredients to the machine in the order above (or as per manufacturer's instructions)
2. Use the brioche dough (or equivalent) setting - about 1hr 50min.
3. When the addition bell sound (if applicable - about 55 minutes) pop in the extra sunflower spread.
4. When the kneading is completed, press the dough lightly to remove any trapped gas then make into a ball shape, place into a plastic bag and put it in the fridge for 20 mins.
5. Roll out the dough into a foot (30 cm) square on a lightly floured board then sprinkle chocolate chips (see tip) evenly over it.
6. Fold the bottom one third up, the top one third down, then fold in half sideways - squeezing the sides a little to seal in the choc chips.
7. Rest the dough at room temperature for about 10 minutes before dividing and shaping it into a dozen rolls.
8. Pre-heat the oven to about 50°C. Space out the rolls on a lightly greased baking tray and pop them into the oven to prove for 30-40 mins - they'll almost double in size.
9. Turn up the oven to 180C while you glaze the brioches with a brush, then return them to bake for about 15-20 mins.