Chocolate Swirl Brioche
Rich brioche bread is made even more decadent with the addition of a chocolate filling.
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
- 3 1⁄2 cups all-purpose flour
- 1 1⁄2 tsp. salt
- 10 large eggs, divided
- 1 cup unsalted butter, softened
- 3 oz. semisweet chocolate, finely chopped
- 1⁄2 cup whipping cream
- 1 tsp. vanilla extract
- 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 2 tablespoons sugar, salt, and the yeast mixture. Beat briefly on low speed until mixed. Add 8 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 1 1⁄2 hours. Punch down the dough in the bowl, cover with plastic wrap, and refrigerate for at least 8 hours.
- While the dough is rising, 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 1 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 (8 1⁄2 by 4 1⁄2 inches). 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-by-15-inch 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.