Chocolate Swirl Brioche
Serves
6
Total Time
3hrs 50mins
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 yeast7 g
- Sugar25 g
- Bread flour250 g
- Egg130 g
- Milk50 g
- Unsalted butter140 groom temperature
- Dark chocolate125 gfinely chopped
- Ground cinnamon¾ tablespoon
- Egg1
- Milk1 tablespoon
- Sea saltas needed
Ingredients
- 1. Add active dried yeast, sugar and bread flour to a clean stand mixer bowl
- 2. Whisk together
- 3. Prepare a clean medium bowl
- 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. Whisk 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 into a large rectangle
- 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 spoon
- 22. Roll stand mixer bowl gently
- 23. Transfer content of stand mixer bowl to loaf pan
- 24. Leave rest
- 25. Pre-heat oven - 190°C
- 26. Add egg and milk to a clean small bowl
- 27. Mix together
- 28. Pour glaze into loaf pan
- 29. Sprinkle with sea salt
- 30. Bake - 30 min, 190°C
- 31. Transfer onto cooling rack
Method
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