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: Bake From Scratch
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
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.
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.
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.
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)
Grease 9x5 inch loaf pan
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.
Preheat oven to 400º
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/