Chocolate Brionche Bread. This Chocolate Brioche bread loaf recipe is very versatile and can be shaped as rolls, buns, and even a wreath. I'll show you step-by-step how I spread loads of chocolate into the buttery, sweet dough and twist it in a Babka style braid to create a beautiful marbled effect. On a lightly floured surface, turn out dough, and fold a few times to knock out a bit of air.

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Just like for this recipe, I divided my Brioche Dough into small, individual buns. Mix warm milk, yeast, and sugar together. Mix the flour and salt together. You can cook Chocolate Brionche Bread using 13 active ingredients and 6 actions. Right here is how you attain.

Components of Chocolate Brionche Bread

Detaile. 530 g of all purpose flour.
Step by step. 10 g of instant yeast.
Directions. 175 ml of warm water.
Step by step. 3/4 tsp of salt.
Instructions. 100 g of sugar.
Step by step. 3 of large egg.
Directions. 150 g of butter.
Guidelines. of Chocolate spread.
Step by step. 180 g of dark chocolate.
Guidelines. 120 g of butter.
Guidelines. 80 g of powdered sugar.
Directions. 42 g of cocoa powder.
Guidelines. of Small pinch of salt.

Add to the yeast mixture and knead lightly until all flour is incorporated. On a lightly floured surface, turn out dough. Punch down dough, and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated.

Instructions To Make Chocolate Brionche Bread

Mix all the ingredienta in a bowl and stir slowly until combine in a mixer. Then increase the speed for 8 min..
Cover the dough and let it rest in a fridge for at least 8 hours or overnight..
Melt the butter and dark chocolate. Pour powdered sugar and cocoa powder and mix them well until no lump..
Divide the dough into 4. For each dough, roll it until it spread evenly. Then spread the chocolate mixture equally..
Fold the dough 2 times and cut it into 8. Braided the dough nicely. Let it rise for another 1 hour or double it size..
Bake the bread for 20 min at 180C. Enjoy!.

Shape dough into a loaf, and place seam side down in prepared pan. Using a spatula, mix until well combined, then cover with plastic wrap and let sit. After an hour, fold the dough over itself (as demonstrated in this video) about a dozen times -- this helps give oxygen to the yeasts in the dough, it develops the flavors and builds a well-structured crumb.; Apply a piece of plastic wrap directly on top of the dough, and a shower cap around the rim of the bowl. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.