Chocolate Swirl Brioche
Serves: 16Hands-on: 40 minutesTotal: 12 hours 10 minutesDifficulty: Medium
- 2 Tbsp. lukewarm water (110°F to 115°F)
- 1 tsp. plus 2 Tbsp. sugar, divided
- 2 tsp. active dry yeast
- 3½ cups all-purpose flour
- 1½ tsp. salt
- 8 large eggs, at room temperature
- 1 cup unsalted butter, softened
- 3 oz. semisweet chocolate, finely chopped
- ½ cup whipping cream
- 2 large eggs, divided
- 1 tsp. vanilla extract
- Make the brioche dough: In a small bowl, combine water with 1 teaspoon sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, or until foamy.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine flour, remaining sugar, salt, and the yeast mixture. Beat briefly on low speed until mixed. Add the eggs, one at a time, and beat until combined after each addition. Increase the speed to medium and continue to beat the mixture until the dough is smooth and elastic, about 3 minutes. Reduce the speed to low, and add the butter, 1 tablespoon at a time, beating after each addition until fully incorporated. Transfer the dough to a large buttered bowl and turn to coat with butter. Cover the bowl with a clean towel and allow the dough to rise in a warm, draft-free place until almost doubled in bulk, about 1½ hours. Punch down the dough in the bowl, cover with plastic wrap, and refrigerate for at least 8 hours.
- While the dough is rising, make the chocolate filling: Place the chocolate in a bowl. In a small saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk the chocolate mixture until smooth. Whisk in one egg and vanilla. Transfer the filling to a small bowl, cover with plastic wrap, and refrigerate until the brioche dough is ready to fill.
- Butter 2 loaf pans (8½" × 4½" × 2½"). On a floured work surface, divide the brioche dough in two. Working with one half of the dough at a time, roll each piece into a 7" × 15" rectangle. Spread half of the chilled chocolate filling over each rectangle and, starting at a narrow side, roll up each into a tight roll. Gently place each roll, seam side down, into one of the prepared pans. Cover the pans with a tea towel and allow the brioche loaves to rise at room temperature for 1 hour.
- Preheat oven to 375°F.
- In a small bowl, lightly beat remaining egg with 1 teaspoon water. Using a pastry brush, brush the egg wash over the tops of the brioche loaves. Bake the loaves for 40 minutes, or until they are a deep golden brown. Let cool in the pans on a wire rack for 10 minutes, then unmold and let cool completely on the rack before slicing.