Chocolate Brioche is one of my very favorite pastries or brunch item. It is great for a morning sweet with your coffee or a great dessert anytime. This recipe is for brioche rolls. A nice easy way to add some delicious chocolate to your homemade rolls. The French knew what they were doing when they combined dark chocolate in their breads and pastries.
CHOCOLATE BRIOCHE BREAD
INGREDIENTS:
Directions
1. In a small bowl, whisk together 1/2 teaspoon sugar, yeast, and warm water. Let sit for approximately 5 minutes.
2. In a stand mixer, using the paddle attachment, whisk together the flour, remaining 1/4 cup sugar, and salt.
3. Add the yeast mixture and stir well to combine.
4. Whisk together four of the eggs, and add slowly to the flour mixture, mixing until mostly combined
5. With the mixer add softened butter, (about a tablespoon at a time.) once the butter is well incorporated into the dough, switch to the dough hook attachment
6. Knead the dough with dough hook or your hands for 8 to 10 minutes. The dough will be quite sticky, but if it is TOO sticky, add up to 1/2 cup of flour (or even 3/4 cup if you really need it) until the dough is smooth and elastic.
7. Transfer your dough to a large, greased bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm spot for about 1 1/2 hours. The dough should almost double in size.
8. When the dough has risen, turn it out onto a work surface. Roll the dough out to an 8- by 14-inch rectangle.
9. Spread the chopped dark chocolate evenly across the surface of the dough. Starting at a short end, roll the dough up into a log.
10. Grease an 8- by 4 1/2-inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour.
11. Preheat the oven to 375° F.
12. Once the dough is ready, beat the remaining egg. Brush the egg lightly over the surface of the dough.
13. Bake the loaf for 30 to 40 minutes. The top should be a deep, dark golden brown
TIP: The microwave can be a perfect place to raise dough. Put a cup of boiling water next to the dough, making it a warm and humid place. You can also let rise in your closed oven.
CHOCOLATE BRIOCHE BREAD
INGREDIENTS:
- 1/4 cup plus 1/2 teaspoon sugar, divided
- 1 packet (1/4 ounce) active dry yeast
- 2 tablespoons warm water
- 2 1/2 cups all-purpose flour, plus an additional 1/2 cup as needed
- 1 teaspoon salt
- 5 eggs, divided
- 1/2 cup (1 stick) butter, softened
- 10 ounces dark chocolate, chopped
Directions
1. In a small bowl, whisk together 1/2 teaspoon sugar, yeast, and warm water. Let sit for approximately 5 minutes.
2. In a stand mixer, using the paddle attachment, whisk together the flour, remaining 1/4 cup sugar, and salt.
3. Add the yeast mixture and stir well to combine.
4. Whisk together four of the eggs, and add slowly to the flour mixture, mixing until mostly combined
5. With the mixer add softened butter, (about a tablespoon at a time.) once the butter is well incorporated into the dough, switch to the dough hook attachment
6. Knead the dough with dough hook or your hands for 8 to 10 minutes. The dough will be quite sticky, but if it is TOO sticky, add up to 1/2 cup of flour (or even 3/4 cup if you really need it) until the dough is smooth and elastic.
7. Transfer your dough to a large, greased bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm spot for about 1 1/2 hours. The dough should almost double in size.
8. When the dough has risen, turn it out onto a work surface. Roll the dough out to an 8- by 14-inch rectangle.
9. Spread the chopped dark chocolate evenly across the surface of the dough. Starting at a short end, roll the dough up into a log.
10. Grease an 8- by 4 1/2-inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour.
11. Preheat the oven to 375° F.
12. Once the dough is ready, beat the remaining egg. Brush the egg lightly over the surface of the dough.
13. Bake the loaf for 30 to 40 minutes. The top should be a deep, dark golden brown
- Remove the loaf from the oven, let it cool for a few minutes, then turn it out onto a rack to finish cooling. Don’t slice until completely cool.
TIP: The microwave can be a perfect place to raise dough. Put a cup of boiling water next to the dough, making it a warm and humid place. You can also let rise in your closed oven.
