One of our most fabulous looking chocolate recipes, this chocolate swirl brioche bread not only looks great but it tastes even better! Bread infused with chocolate, what a discovery! This chocolate swirl brioche recipe is a great way to start any morning, it makes for the perfect brunch option on the weekend and the leftovers can be claimed for chocolate for breakfast during the week.
Wash down this delicious chocolate brioche bread with one of our tasty chocolate drinks. Choose from a yummy chocolate hazelnut milkshake to cool you down or homemade white hot chocolate for those wintery days inside.
How to make a chocolate swirl brioche roll?
Although this is a recipe that takes time, we promise it is worth all the patience you have! Any bread recipe requires a lot of excess time for the dough to rise and the yeast to start working, and our extra special chocolate brioche needs extra care.
Instead of swirling the logs of dough, you can simply leave them as a single log and put them in the pan for a more standard looking loaf of bread. But we quite like the design of the swirl so try it oout if you like!
Chocolate Swirl Brioche Bread Recipe
By May 28, 2015Published:
- Yield: 2 loaves
- Prep: 30 mins
- Cook: 35 mins
- Ready In: 5 hrs 35 mins
A delicious morning treat that will have the house smelling like a bakery, your tummy grumbling for more and your heart content. Try our chocolate swirl brioche bread! It's perfect for breakfast, brunch and midday snacking.
- 1 cup unsalted butter softened
- 2 tablespoons water warm
- 1/4 cup sugar
- 2 teaspoons dry yeast
- 4 1/4 cup all-purpose flour
- 2 1/4 teaspoons salt
- 9 eggs large
- 9 ounces semi-sweet chocolate finely chopped
- Butter a large bowl and set aside.
- Stir the warm water, 1 teaspoon of sugar and the yeast together in a bowl and let it stand for 5 minutes, until foamy.
- Put 4 cups of flour, the rest of the sugar and the salt into a bowl. Add the yeast and mix on medium-high speed until well combined. Add 8 of the eggs, one at a time, mixing in between each one.
- Replace the mixer paddle with a dough hook and mix for about 2 minutes.
- Add the butter, one tablespoon at a time, mixing between each addition until the dough is shiny, smooth and elastic (around 10 minutes). If the dough is sticky, add more flour. Transfer the dough to the buttered bowl.
- Cover the dough with a kitchen towel and let it rise at room temperature until it has doubled in size, around 1 to 1 1/2 hours. Punch down the dough when it has rise, cover it with plastic wrap and refrigerate overnight.
- Butter two loaf pans.
- Transfer the dough to a floured surface and divide it in half. Roll the dough into rectangles. Sprinkle the chocolate over the dough and begin to roll the dough, from the short side, into a log. Each log should be double the length of the pan.
- Cut each log in half and braid it together. You will have two braids, for two loaves. Twist the braids into the loaf pans, cover with a kitchen towel and leave at room temperature to rise to the rim of the pan (about 3 hours).
- Heat the oven to 375ºf/190ºC. With the remaining egg, beat it and brush it lightly over the loaves. Sprinkle with sugar or salt, depending on the flavour you want. Bake for half an hour until the top is golden brown. If it browns too quickly, cover with foil after 20 minutes.