Chocolate Brioche Loaf
 
Prep time
Cook time
Total time
 
Basic Brioche dough is the start of a beautiful loaf infused with chocolate! This delicious bread is a little time consuming (lots of rising time) but super easy and soooo tasty for breakfast or afternoon tea.
Author:
Recipe type: Brioche Bread
Cuisine: French
Serves: 12 slices
Ingredients
  • ½ cup warm milk (80º-100º)
  • 3 tablespoons (54 grams) sugar
  • 1 tablespoon (12 grams) active dry yeast
  • 3 cups (400 grams) all-purpose flour, divided
  • 5 large eggs, room temperature
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (140 grams) high-quality 64% dark chocolate, chopped
  • Egg Wash - one egg
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine milk, sugar and yeast. Let stand for 10 minutes. Add 1½ cups (200 grams) of flour and eggs, and beat at medium-low speed until smooth, 2-3 minutes. Remove paddle, and cover; let stand for 35-40 minutes. At the end of this initial fermentation process, there should be small bubbles forming around the edges of the mixture.
  2. Replace paddle attachment with the dough hook. Add remaining 1½cups (200 grams) of flour and salt. Knead at medium speed until dough pulls away from the sides of the bowl and is smooth and elastic, 8-10 minutes.
  3. With mixer running at medium speed, add butter, 1 tablespoons at a time, letting each piece incorporate before adding the next. Spray a large bowl with baking spray. Place dough in the bowl, turning to grease top. Cover and let stand in warm, draft free place (75º), until doubled in size, 1 and 30 minutes to 2 hours and 30 minutes.
  4. On a lightly floured surface, turn out the dough and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate least 8 hours or overnight (up to 16 hours)
  5. Grease 9x5 inch loaf pan
  6. On a lightly floured surface, turn out the dough. Punch down dough and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated. Shape dough into a loaf, and place seam side down into the prepared pan. Cover and let stand in a warm draft free place (75º) until dough is puffed up, 40-60 minutes.
  7. Preheat oven to 400º
  8. Brush risen loaf with egg wash (to make egg wash-lightly beat one egg), and back for 15 minutes. Reduce the oven temperature to 350º, and continue baking until golden brown and a thermometer inserted in center registers 190º, 35-40 minutes.
Recipe by Delicious Perspective at https://deliciousperspective.com/chocolate-brioche-french-baking/