Chocolate Brioche

Description:

Chocolate Brioche is a rich, indulgent twist on the classic French brioche bread. This buttery, soft, and slightly sweet bread is filled with swirls of melted chocolate, creating the perfect balance of flavor and texture. Perfect for breakfast, brunch, or as a special dessert, this chocolate-filled brioche will satisfy your sweet tooth while showcasing the rich, pillowy texture of freshly baked brioche.

Origin:

Brioche is a traditional French bread known for its buttery richness and light, fluffy texture. The addition of chocolate transforms this classic into a delightful treat, combining the elegance of brioche with the decadence of chocolate. Chocolate brioche is enjoyed worldwide, from Parisian bakeries to home kitchens, as a delicious breakfast or dessert option.

Ingredients:

For the Brioche Dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1/2 cup whole milk, lukewarm
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)

For the Chocolate Filling:

• 1 cup semi-sweet or dark chocolate chips (or finely chopped chocolate)
• 1/4 cup heavy cream
• 1 tablespoon butter (optional for extra richness)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Activate the Yeast: In a small bowl, combine the lukewarm milk and a pinch of sugar. Sprinkle the active dry yeast over the milk and stir to combine. Let it sit for about 5 minutes until it becomes frothy and bubbly.
2. Make the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and vanilla extract. Mix together on low speed (or with a wooden spoon) until a dough starts to form.
3. Add Butter: Gradually add the softened butter, a few tablespoons at a time, mixing until the dough becomes smooth and elastic. This process may take about 10-15 minutes if kneading by hand or 6-8 minutes using a stand mixer with a dough hook.
4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
5. Prepare the Chocolate Filling: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (don’t let it boil). Remove from heat and stir in the chocolate chips and butter (if using). Stir until smooth and fully combined. Let it cool to room temperature before using.
6. Shape the Brioche: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle (about 12 x 16 inches). Spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges.
7. Roll and Slice: Starting from one long edge, tightly roll the dough into a log. Pinch the edges to seal the roll. Slice the dough into 1-inch pieces or coils (if you prefer a spiral shape, slice thicker rounds).
8. Second Rise: Place the sliced dough pieces in a greased baking dish (8×8 or 9×9 works well) or on a baking sheet lined with parchment paper, making sure they are close together but not touching. Cover with a damp cloth and let it rise for another 30 minutes.
9. Bake the Brioche: Preheat your oven to 350°F (175°C). Brush the top of the dough with the egg wash (whisked egg). Bake for 20-25 minutes, or until the brioche is golden brown and puffed up. If the top is browning too quickly, you can cover it loosely with foil.
10. Cool and Serve: Let the chocolate brioche cool for a few minutes before serving. It’s best enjoyed fresh, but can also be stored in an airtight container for 2-3 days.

Tips for Success:

• Soft Dough: Make sure the butter is softened before adding it to the dough. This will help the dough become smooth and pliable.
• Rise Time: Give the dough ample time to rise. If you’re in a hurry, you can speed up the rising process by placing the dough in a warm oven (around 100°F) or using the proofing setting if your oven has one.
• Chocolate Filling: You can experiment with different types of chocolate for the filling, from dark to milk to white chocolate. The richer the chocolate, the more decadent the final result.
• Overnight Option: If you prefer to prepare the dough the night before, you can refrigerate the dough after the first rise. In the morning, bring it to room temperature before proceeding with shaping and baking.

Recommendations:

• Storage: Chocolate brioche is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2-3 days. It can also be frozen for up to 1 month—just make sure to wrap it well.
• Serving: Serve your chocolate brioche warm with a cup of coffee, tea, or hot chocolate for the ultimate indulgence. It’s also perfect for breakfast, brunch, or as an afternoon snack.

Nutrition (per serving, approx.):

• Calories: 350-400 kcal (per slice)
• Carbohydrates: 45g
• Fat: 18g
• Protein: 5g
• Sugar: 15g

(Note: Nutritional values are estimates and may vary depending on the specific ingredients and portion sizes used.)

This Chocolate Brioche is a sweet, buttery, and chocolatey treat that will melt in your mouth. It’s an excellent addition to any breakfast or dessert table and is sure to impress anyone lucky enough to try it!