Chocolate Brioche: the appealling taste combined from people's favorite food- Thuyishere

Chocolate Brioche? Everyone likes Brioche and loves chocolate but how does it taste when people’s two favorite food types are combined?There are two recipes I want to introduce to you. One is used more butter and the other is used more milk. You can practice one by one, compare and find out which one is your favorite. On my opinion, the one used with more milk is moister, softer but the one used with more butter tastes greasier and smell more attractive.

The methods of both the recipes are the same.

Ingredients

Recipe 1

350 gr flour

25 ml milk

5 gr salt

35 gr sugar

8 gr yeast

3 eggs

140 gr unsalted butter, softened

Lemon zest

1 tbsp vanilla sugar

Chocolate spread (Nutella is recommended)

Dusting flour if kneading by hand

Recipe 2

400 gr flour

130ml milk

25 gr butter at room temperature

40 gr sugar

8 gr dry yeast

2 eggs

Lemon zest

1 tbsp vanilla sugar

a pinch of salt

Chocolate spread or Nutella

Method

– Mix the flour and salt

– Put 10 gr sugar into the warm milk. Mix well and stir in the yeast. Leave it for 5 minutes for the yeast to be active with some bubbles covering the surface.

– Pour the yeast mixture into the flour. Mix well. Gradually add in the eggs.

– Knead the dough. If using hands, it takes around 10 mins, if using a mixer, it takes around 5-7 mins. – – Add in the butter. Continue to knead until the dough become soft but smooth, doesn’t stick to the hand.

– Cover the dough with cling film and leave it at a warm place for rising until doubled in size. It takes around 2 hours at 28-30oC.

– Punch down the dough to get the air out. Cut the dough into 3 or 4 equal pieces depending how many layers of the bread you want to have. If 3 pieces we will make 3 layers, 2 chocolate layers and 1 on top which is blank. If 4 pieces or 4 layers, you get 3 chocolate layers and one on top which is not covered with chocolate. Let them rest for 15 mins before making the layers.

– Roll each piece into a flat round layer like a pizza crust layer.

– Place one layer onto a parchment paper on a baking tray.

– Spread chocolate all over the layer.

– Put a second layer on the chocolate-covered layer and continue to spread chocolate on the second one. Do it the same to the third layer if you want to have a 4 layer brioche of which 3 are covered with chocolate.

– Put the last layer on top without spreading chocolate. (Pic1)

– Put a round plate on top of the layers and trim off the excess parts around the plate (see the picture).

– Put a small round cup (3cm diameter) on the centre of the layers.

– Cut the layers into even 16 parts from the cup on to the edge of the round layers. Imagine that it should look like 16 flat cone shapes if you take out the cup and start cutting from the centre of the round layers.

– Hold the two pieces next to each other with the two hands and start to twist the two pieces twice (clockwise on the right hand and counterclockwise on the left hand).

– Attach the two into one piece at the end of each piece by holding together and press down onto the surface. (Pic 2)

– Brush the egg wash all over the white parts of the dough (not on the chocolate revealed parts). Let the dough rest for 20 mins. During the time, preheat the oven at 175oC.

– Bake for about 20 mins or until it turns golden brown.

– Take out from the oven and let it cool down.

– Serve! (Pic 3)

* Note: If you don’t use Nutella, you can make chocolate spread yourself with 100 ml milk, 20 gr butter and 150gr chopped chocolate. Boil the mixture and stir until all are melt and well blended. Leave it completely cool down and keep in the fridge about 20 mins before using.