Chocolate Brioche Bread
This is a buttery soft traditional French Brioche filled with chocolate!
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Servings: Loaves
Equipment
- Stand Mixer with Dough Hook
Ingredients
Brioche Dough
- 4 Cups All Purpose Flour
- 3 teaspoon Yeast
- 4 tablespoon Sugar
- 2 teaspoon Salt
- 6 ea Eggs
- 1 teaspoon Vanilla
- 1 cup Butter
Chocolate Filling
- 5 oz Dark Chocolate
- ½ Cup Butter
- ½ Cup Powdered Sugar
- ⅓ Cup Cocoa Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Glaze
- ¼ cup Sugar
- ¼ cup Water
Egg Wash
- 1 egg
- 1 tablespoon water whisk to combine
Instructions
Day One: Make the Brioche Dough
- In the bowl of a mixer fitted with a dough hook attachment, combine the flour, sugar, salt and yeast.
- Add the eggs and vanilla and mix on low speed 3-4 minutes until all ingredients are incorporated and a dough ball begins to form.
- Increase the speed to medium and mix 5-7 minutes until dough is smooth and elastic. Because different types of flour vary you may need to adjust the liquid. This recipe has no water, but you can add a tablespoon of milk if the dough is too stiff.
- Add the softened butter and mix on medium speed for 3-5 minutes until the dough is smooth and shiny.
- Place the dough in an oiled bowl or glass dish with a tight fitting lid. Refrigerate over night.
Day Two: Make the Chocolate Filling
- Heat the butter and chocolate in the microwave in 30 secdond incriments untilboth are melted. Stir to combine.
- Add the powdered sugar, cocoa powder, cinnamon and salt. Stir to combine.
Day Two: Make the Glaze
- In a small sauce pan heat the water and sugar until simmering and remove from heat.
- Day Two: Prepare the Pans
- Spray two loaf pans ( approx. 9x5) with pan spray and line them with a strip of parchment paper that covers the bottom and two long sides.
Day Two: Assemble the Marble Braid
- Take the brioche out of the refrigerator, cut it into two equal size portions and place one peice back in the refrigerator until needed. PLace the other piece on a well floured surface. Working quickly so the dough doesnt get too soft, roll the dough out into a large rectangle approximately 18 x 12 inches.
- Spread half of the chocolate filling onto the brioche and gently work it out to the edges. Leave a one inch strip at the top of the dough plain. ( this will help the roll to seal up)
- Gently roll the dough as if you were making a cinnamon roll. Seal the edges. Wrap log in foil or plastic wrap and return in the the refrigerator for 30 minutes. Repeat with the other piece.
- Once the dough is chilled, remove one piece at a time at create the chocolate twist. With a sharp knife, cut the dough lengthwise down the middle of the roll, leaving one end connected by about an inch. Now twist the pieces over one another 3 times and pinch the ends together.
- Place the loaf into the prepared pan. Repeat for the other log. Gently brush the tops with egg wash. Gently cover the loaves with a kitchen towel.
- Allow the loaves to proof for about two hours or until the top of the loaf peaks over the sides of the pan.
- Preheat your oven to 325°. Bake loaves for about 35 minutes or until internal temoerature is 205°-210°.
- Brush the tops of the loaf with the glaze. Use the entire amount of glaze over the two loaves.
- Allow the bread to cool completely before slicing.
- Store the bread in an airtight container at room temperature for up to 2 days.
