Instructions

1. 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.