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Twisted Chocolate Brioche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 55 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 30 minutes (including rising and chilling times)
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Description

This Twisted Chocolate Brioche is a decadent and impressive pastry featuring a soft, buttery brioche enriched with a luscious chocolate filling made from melted bittersweet and milk chocolates combined with chocolate wafer crumbs. The dough is carefully prepared with warm milk and active dry yeast for a perfect rise, then chilled overnight for enhanced texture. Rolled, filled, twisted, and baked to golden perfection, this brioche offers a delightful combination of rich chocolaty layers and a tender crumb that is sure to wow any chocolate lover.

Ingredients

Scale

Dough Ingredients

  • 1 cup whole milk (warmed to activate the yeast perfectly)
  • 1 package active dry yeast (0.25 ounces)
  • ⅓ cup sugar (plus 1 teaspoon, divided)
  • 4 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract
  • 5 ounces unsalted butter (½ cup plus 2 tablespoons, softened)

Filling Ingredients

  • 6 ounces unsalted butter (cubed)
  • 7 ounces milk chocolate (finely chopped)
  • 5 ounces bittersweet chocolate (finely chopped)
  • 1 ½ cups finely ground chocolate wafer cookies
  • ½ teaspoon ground cinnamon

Glaze

  • 1 large egg (whisked)
  • 1 tablespoon cream

Instructions

  1. Activate yeast: Combine the warm milk, active dry yeast, and 1 teaspoon of sugar in the bowl of a stand mixer. Allow the mixture to sit for 10 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, remaining ⅓ cup sugar, salt, and ¼ teaspoon ground cinnamon to evenly distribute the dry components.
  3. Combine mixtures: Add the large egg, egg yolk, and Cognac Barrel-Aged Madagascar Vanilla Extract into the yeast mixture in the mixer. Mix briefly to incorporate these wet ingredients evenly.
  4. Incorporate dry ingredients: Gradually add the dry flour mixture into the wet milk blend while mixing on medium-low speed to form a dough.
  5. Add butter: Add half of the softened unsalted butter to the dough and mix until well combined. Then add the remaining butter and continue mixing until the dough is creamy and smooth.
  6. Rest the dough: Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for 2 hours, allowing it to rise and develop flavor.
  7. Chill dough: Divide the dough into two equal halves. Wrap each half tightly with plastic wrap and refrigerate overnight to firm up and enhance the texture.
  8. Prepare the filling: Over a double boiler or simmering water, melt the cubed butter alongside the finely chopped milk chocolate and bittersweet chocolate. Stir frequently to combine until smooth. Remove from heat and allow the mixture to cool to room temperature.
  9. Combine filling ingredients: Once cooled, fold the finely ground chocolate wafer cookies and ½ teaspoon ground cinnamon into the melted chocolate mixture to create a rich, textured filling.
  10. Prepare pans: Spray two 8×4 inch loaf pans with nonstick spray and line them with parchment paper for easy removal later.
  11. Roll dough: On a lightly floured surface, roll one piece of chilled dough into a rectangle shape. Evenly spread half of the cooled chocolate filling over the dough. Starting from one edge, roll the dough tightly into a log.
  12. Repeat: Repeat the rolling and filling process for the second piece of dough using the remaining filling. Place both logs in the freezer for 10 minutes to firm up.
  13. Twist the logs: Cut one log in half lengthwise and twist the two halves together, creating a beautiful swirl. Place the twisted log into one of the prepared loaf pans.
  14. Final rise: Cover the loaves loosely with plastic wrap or a clean kitchen towel and allow them to rise at room temperature for 2 hours until puffy. Meanwhile, preheat the oven to 350°F (175°C).
  15. Prepare glaze: In a small bowl, whisk together the egg and cream to create an egg wash. Brush this glaze evenly over the tops of each loaf to ensure a glossy, golden crust after baking.
  16. Bake: Bake the brioche in the preheated oven for approximately 45 minutes or until the internal temperature reaches 195 to 200°F. The loaves should turn golden brown and sound hollow when tapped. Remove from oven and allow to cool slightly before slicing and serving.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Overnight chilling of the dough improves flavor and makes it easier to handle and shape.
  • If you do not have Cognac Barrel-Aged Madagascar Vanilla Extract, pure vanilla extract can be used as a substitute.
  • Use a kitchen thermometer to check the internal temperature for perfectly baked brioche.
  • For extra shine, egg wash can be applied twice during baking, once before baking and halfway through.
  • Allow brioche to cool before slicing to maintain the structure and avoid crumbling.

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Find it online: https://speedilyrecipes.com/twisted-chocolate-brioche-recipe/