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Put 1 tbsp dry active yeast in 2 tbsp warm water. Let proof.

In a bowl of a stand mixer, put butter, salt and sugar.

Mix with the flat beater attachment or hook attachment.

Add the 2 eggs and vanilla extract then mix more. The mixture may not look homogeneous but it will be after adding flour.

Add 1 cup flour first and the yeast mixture.

Mix everything.

Add the rest of the flour 1/2 cup at the time and mix everything well. Make sure you scrape the sides of the bowl to gather the dough.

Sprinkle some flour on the very soft and sticky dough then gather the it into a ball.

Cover the dough in the same bowl (or another bowl) with plastic wrap and kitchen towel.

Let rise until doubled in volume.

Sprinkle flour on a working board.

Use a rolling pin to roll out the dough into a thin rectangle shape.

Spread pastry cream on half of the rectangle of dough(lenghthwise).

Put chocolate chips on the pastry cream.

Use the back of the spoon to gently press on the chocolate chips and make sure they stick to the cream.

Fold the other half of the rectangle of dough on the chocolate pastry cream.

Seal all the edges.

Use a knife to trim 3 sides of the rectangle to make it nicer if you want or just make it nice by hands.

With a knife, cut the long rectangle into smaller rectangles (about 3 fingers wide).

Place the cut out pieces on a baking sheet lined with parchment paper. Make sure to leave space between them.

Cover with kitchen towel and let rise for about 30 minutes.

Brush the brioche with egg wash.

Bake in a 350°F preheated oven for about 15 to 20 minutes (depending on your oven) or until golden. You may place under the broiler in the last 5 minutes of baking.

Brush the Brioche top with syrup.

Enjoy.

Put yeast and sugar in about 1/4 cup warm water. Mix and let proof.

Sift the semolina in a large bowl. Add salt and mix it well.

Add water, a little at the time until the dough gets together (I added around 2 cups).

Start kneading the dough while adding the yeast mixture, a tablespoon at the time.

You can continue kneading the dough by hands or place it in the stand mixer with a hook attachment.

Keep kneading until you obtain a soft and a little sticky dough. You may need to add a little water to your dough, depending on your semolina. The total kneading varies depending on your semolina. It may take anywhere between 15 to even 30 minutes.

Add about 2 tablespoons of olive oil to the dough and knead it for a minute then gently lift the dough in one side then put it back. Keep doing this operation for about 2 minutes to get more air in the dough.

Divide the dough into 2 or 3 balls.

Sprinkle some flour on sheets of parchment paper.

Flatten the dough by hands into a thin circle. Sprinkle some flour on top if it is sticky.

Cover with kitchen towel and let rise until doubled in volume.

Cut the circle of dough with a knife (put some flour on the knife so that it won’t stick to the dough) into pieces.

Fry the cut out pieces in both sides. Make sure to throw oil on top with a spoon to help it rise during the frying time.

Drain on paper towel.

Enjoy.