Chocolate Swirl Brioche

by

Drop

POSTED Mon, 23 March 2020

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.

recipe-image

    INGREDIENTS


  • Active dried yeast icon
    Active dried yeast

    7 g (about 1 ¾ teaspoons)

  • Sugar icon
    Sugar

    25 g (about 2 tablespoons)

  • Bread flour icon
    Bread flour

    250 g (about 2 cups)

  • Egg icon
    Egg

    130 g (about 2 ⅔)

  • Milk icon
    Milk

    50 g (about 3 ⅜ tablespoons)

  • Unsalted butter icon
    Unsalted butter

    140 g (about ½ cup)room temperature

  • Dark chocolate icon
    Dark chocolate

    125 g (about ¾ cup)finely chopped

  • Ground cinnamon icon
    Ground cinnamon

    2 ¼ teaspoons (about 5.96 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Milk icon
    Milk

    1 tablespoon (about 15 g)

  • Sea salt icon
    Sea salt

    as needed

    METHOD


  • 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

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