Chocolate Brioche
Buttery and rich bricohe bread filled with chocolate filling.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups Unbleached all-purpose flour ((240g / 9oz))
- 2 Cups Bread flour ((240g / 9oz))
- 2 1/4 teaspoons Instand yeast
- 1/3 Cup Granulated sugar ((70g / 2.5 oz))
- 2 Large Eggs, at room temperature
- 3/4 Cup Lukewarm water ((180ml))
- 7 tablespoons Unsalted butter, softened and cut into 1-inch pieces ((100g / 3.5 oz))
- 1 1/2 Sticks Unsalted butter softened ((170g / 6 oz))
- 1/2 cup Cocoa powder ((50g / 2 oz))
- 3/4 Cup Powdered sugar ((80g / 3 oz))
Instructions
- 1
Add the flour, yeast, sugar, salt, eggs, and water to a bowl of a stand mixer. Mix using the paddle attachment until a shaggy mass is formed.
- 2
Replace with the dough hook and mix for 3 minutes on medium speed.
- 3
Add the butter one piece at a time, waiting about 15 seconds between each addition.
- 4
Mix for 10-15 minutes until the bowl is clean, the dough is smooth, and does not tear easily when gently stretched.
- 5
Spray the dough with oil, cover it with plastic wrap, and let sit for 2-3 hours, until it doubles in size. Alternatively, you can also refrigerate overnight
- 6
Place the butter, powdered sugar, and cocoa powder in a large bowl and mix until smooth.
- 7
Grease two 8 or 9 -inch pans and line them with parchment paper. You can also use a 9-inch tube pan with a removable tray.
- 8
Punch the dough to release air and divide it into two equal parts.
- 9
Roll the first part over a floured working surface to a 12-inch length rectangle, with the width double the size of your pan (12x16 if your pan is 8-inch)
- 10
Spread the filling leaving an empty one-inch band at the center and 1.5-inch from the bottom of the rectangle.
- 11
Roll the dough from the top end, then move the ends of the log towards each other, in a U shape.
- 12
Gently coil the two "legs" around each other, lift, and place in your pan. Place in a warm spot and let rest for 2-3 hours.
- 13
Bake for 35-40 minutes at 350F (180C) until the inner temperature is 190-200F.
- 14
Remove from the oven, let cool in the pan for 10-15 minutes, then invert over to a wire rack.