Description
Experience the decadent delight of Twisted Chocolate Brioche, a luxuriously rich and tender bread with layers of chocolate wafer cookie filling, swirled with both milk and bittersweet chocolates. This recipe combines traditional French brioche techniques with an indulgent chocolate twist, perfect for breakfast, dessert, or any special occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (warmed to activate the yeast perfectly)
- 1 package active dry yeast (0.25 ounces)
- â…“ cup sugar (plus 1 teaspoon, divided)
- 4 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk
- 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract
- 5 ounces unsalted butter (½ cup plus 2 tablespoons), softened
Filling Ingredients
- 6 ounces unsalted butter (cubed)
- 7 ounces milk chocolate (finely chopped)
- 5 ounces bittersweet chocolate (finely chopped)
- 1 ½ cups finely ground chocolate wafer cookies
- ½ teaspoon ground cinnamon
Glaze
- 1 large egg (whisked)
- 1 tablespoon cream
Instructions
- Activate yeast: Combine the warm milk, yeast, and 1 teaspoon of sugar in the bowl of a stand mixer. Let the mixture sit for 10 minutes until frothy to ensure the yeast is active.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, remaining ⅓ cup sugar, salt, and ¼ teaspoon ground cinnamon evenly.
- Combine mixtures: Add the large egg, egg yolk, and vanilla extract to the yeast mixture and mix briefly until combined.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet mixture in the mixer bowl. Mix on medium-low speed until a dough forms.
- Add butter: Mix in half of the softened butter first, followed by the remaining butter, until the dough becomes creamy and smooth.
- Rest the dough: Cover the dough bowl with plastic wrap and allow it to rest at room temperature for 2 hours to develop structure and flavor.
- Chill dough: Divide the dough into two equal portions, tightly wrap each in plastic wrap, and refrigerate overnight to firm up for easier handling.
- Prepare the filling: Over a double boiler (simmering water), melt the cubed butter along with the finely chopped milk and bittersweet chocolates. Stir until smooth and then let the mixture cool to room temperature.
- Combine filling ingredients: Once the chocolate mixture has cooled, mix in the finely ground chocolate wafer cookies and ½ teaspoon ground cinnamon to form the filling.
- Prepare pans: Spray two 8×4-inch loaf pans with nonstick spray and line them with parchment paper for easy removal.
- Roll dough: On a floured surface, roll one piece of chilled dough into a large rectangle. Evenly spread half of the chocolate filling over the dough, then roll it up tightly into a log.
- Repeat: Repeat this step with the second piece of dough and remaining filling. Place both logs in the freezer for 10 minutes to firm up and make slicing easier.
- Twist the logs: Slice one log in half lengthwise, twist the two halves together gently, and place the twisted log into one prepared loaf pan. Repeat with the second log in the other pan.
- Final rise: Cover the shaped loaves lightly with plastic wrap and let them rise at room temperature for 2 hours, or until puffed. During this time, preheat the oven to 350°F (175°C).
- Prepare glaze: Whisk together one large egg with one tablespoon of cream to create an egg wash. Brush this glaze over the tops of each loaf to promote a shiny, golden crust.
- Bake: Place the loaf pans in the preheated oven and bake for approximately 45 minutes, or until the internal temperature of the brioche reaches between 195°F and 200°F, indicating a fully cooked, tender crumb.
Notes
- Ensure the milk is warm but not hot when activating the yeast to prevent killing the yeast.
- Chilling the dough overnight enhances flavor and makes it easier to handle when rolling and shaping.
- Finely grinding chocolate wafer cookies adds a nice crunchy texture to the filling.
- Using an instant-read thermometer to check internal temperature ensures perfectly baked brioche.
- Allow the brioche to cool before slicing to maintain its shape and texture.
