Chocolate Swirl Brioche
Serves
6
Total Time
230 MINS
Calories
511
Rich brioche loaf, with a cinnamon-chocolate swirl. Best eaten the same day, or use leftovers for extra special french toast or bread pudding
- Active dried yeast
7 g (about 1 ¾ teaspoons)
- Sugar
25 g (about 2 tablespoons)
- Bread flour
250 g (about 2 cups)
- Egg
130 g (about 2 ⅔)
- Milk
50 g (about 3 ⅜ tablespoons)
- Unsalted butter
140 g (about ½ cup)room temperature
- Dark chocolate
125 g (about ¾ cup)finely chopped
- Ground cinnamon
2 ¼ teaspoons (about 5.96 g)
- Egg
1 (about 50 g)
- Milk
1 tablespoon (about 15 g)
- Sea salt
as needed
INGREDIENTS
- 1. Add active dried yeast, sugar and bread flour to a clean stand mixer bowl
- 2. Whisk together
- 3. Place a clean medium bowl on drop
- 4. Add egg to the medium bowl
- 5. Whisk briefly and set aside
- 6. Add milk to a clean saucepan
- 7. Heat until lukewarm
- 8. Transfer milk mixture to eggs
- 9. Turn on - low speed
- 10. Mix eggs into dough gradually
- 11. Mix until elastic - 8 min
- 12. Add unsalted butter to the dough
- 13. Mix until smooth - 5 min
- 14. Transfer dough to medium bowl
- 15. Let rise until doubled - 1 hr 30 min
- 16. Turn out on lightly-floured surface
- 17. Flatten stand mixer bowl
- 18. Prepare a clean loaf pan
- 19. Add dark chocolate and ground cinnamon to a clean small bowl
- 20. Mix together
- 21. Spread chocolate mixture with stand mixer bowl
- 22. Roll gently
- 23. Transfer dough to loaf pan
- 24. Leave - 1 hr
- 25. Pre-heat oven - 190°C
- 26. Add egg and milk to a clean small bowl
- 27. Mix together
- 28. Pour glaze into bread
- 29. Sprinkle with sea salt
- 30. Bake - 30 min, 190°C
- 31. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
