Braided brioche bread with chocolate

Brioche bread is a type of bread that brings back childhood memories. Its texture and flavor are unmatched, and if you make it at home the pleasure and satisfaction are undoubtedly doubled. For this reason Rosa, author of Pemberley Cup&Cakes, brings us the recipe to make brioche dough at home, with a peculiarity that makes it even more attractive: braided and with chocolate! Bet you can't resist?

I had been waiting for the temperatures to drop a bit, among other things, so I could dedicate myself to baking one of the recipes that has stolen my heart from day one: brioche. Because this type of dough requires some temperature control throughout the process, this task in summer is simply unthinkable around here. So the wait has been difficult and the anticipation very high.

Preparing a good brioche, if you've never tackled one, can seem intimidating at first. But the secret to achieving it, besides avoiding high temperatures, is within anyone's reach: perseverance (and good-quality butter). Actually, if we have an electric mixer, like a KitchenAid, things simplify enormously. If not, don't forget about perseverance, because in that case an extra dose will be necessary. In return, as it could not be otherwise, you'll get one of the most incredible, exquisite and unforgettable bites you can imagine.

Emile Henry ceramic loaf pan and traditional Tellier egg holder

There isn't a single way to make brioche dough; one of the fundamental keys, as I mentioned before, is the butter (which it requires in a large proportion), so it's highly recommended to use quality butter. Depending on the type of brioche we are going to prepare, we'll use more or less butter, that is, the more butter, the richer the dough will be, but we'll also face a more arduous kneading.

For today's recipe, I used a medium amount of butter; about half the weight of the flour, but you can increase it (up to equaling the weight of the flour) or reduce it (down to a quarter) according to your personal preference.

This time, although the brioche dough is perfectly fine on its own and an exquisite treat by itself, I wanted to give it an exceptional companion: a generous dose of chocolate. The result was simply remarkable, beyond what my clumsy words can express. So there's no choice but to try it…

Ingredients (for 10-12 servings)

(Ingredients should be slightly cool to the touch, unless otherwise indicated; remove the butter and eggs from the refrigerator 5 minutes before using.)

For the dough

• 95ml of milk or water, warm (about 45ºC approx.)*
• 5gr of dry baker's yeast (or 15gr of fresh yeast)
• 360 - 390gr of strong (bread) flour (+ extra flour for kneading)
• 45gr of white sugar
• 1 ½ teaspoons of salt
• 3 eggs (L)
• 190gr of unsalted butter (+ extra butter for greasing or non-stick spray)

For the filling

• 150gr of pure chocolate (min. 50% cacao) or dark (min. 70% cacao), to taste, but of good quality
• 75gr of unsalted butter
• 12gr of unsweetened cocoa powder
• 15gr of white sugar
• ½ teaspoon ground cinnamon (optional)
• 1 pinch of salt

For decorating

• 1 egg yolk + 1 teaspoon of cream (or milk) beaten
• Pearl sugar (optional)

Method

1. Preparing the dough

1. In a medium bowl, place the warm milk (or water), sprinkle the yeast (or dissolve it if using fresh yeast) and let rest about 5 minutes to start activating it.
2. In the bowl of our mixer, fitted with the hook attachment (or in a large bowl if kneading by hand), place 390gr of the flour, the sugar and the salt and mix by hand with a whisk until combined.
3. Next, make a well in the center, add the eggs, lightly beaten beforehand, and the milk/water and yeast mixture and mix at low speed with the dough hook (or with a silicone spatula or wooden spoon if working by hand) for about 6-7 minutes until obtaining a homogeneous dough, though still somewhat rough and quite sticky, that will come away from the bowl. If it remains excessively sticky, add the remaining 30gr of flour, tablespoon by tablespoon, until achieving the desired consistency.
4. Then, slightly increase the mixing speed of our mixer (or our arm) and incorporate the butter in several batches so the dough gradually absorbs it (I did it in eight batches), ensuring each one is well integrated before adding the next. It's important that the dough temperature does not exceed 24-25ºC. If kneading by hand, nothing beats a surface that retains cold well, such as marble, steel or even the ceramic hob. It's also important to try to keep hands as cold as possible (I usually keep an ice cube in a zip-top bag handy).
5. Once all the butter is incorporated, continue kneading until the dough releases easily from the bowl or work surface and acquires a very smooth and fine texture and an elastic, very pliable consistency. This step will take a bit longer than with other types of dough due to the large amount of fat we've added; with the mixer it can take about 10-12 minutes with this amount of butter; by hand a bit longer.
6. Finally, shape the dough into a ball with your hands and place it in a large bowl, lightly greased with a few drops of sunflower oil (which won't add flavor), cover with plastic wrap and let it rise. This first proof can be done in two ways, depending on the time available.

• We can leave it to rise at room temperature in a warm place (no more than 24-25ºC) and away from drafts for about 1½ - 2 hours or until it almost doubles in size. Once the dough has risen, we place it on a work surface, always cold and lightly floured, and degas it by pressing with our fingertips until the air bubbles that have formed inside are released. We loosely cover with plastic wrap so it doesn't dry out and let it relax for about 5-10 minutes. Next, we stretch the dough by hand to get a more or less rectangular griddle with some thickness (sized so we can fit it in the freezer without it losing its shape). We wrap the griddle of dough in plastic wrap, place it on a flat tray, and put it in the freezer for 30 minutes to stop the rise and make it easier to handle.
• Or, we can refrigerate it overnight (8 to 12 hrs max.) and let the rise happen slowly in the cold, which will give the final dough a sublime texture and flavor.

Masterclass baguette board, Pallarès knife and Kitchen Craft Set of 4 Measuring Spoons

2. Preparing the filling

1. With the help of a large knife like the Pallarès 17cm and very sharp or a food processor, chop the chocolate as finely as possible.
2. Meanwhile, melt the butter (bain-marie or microwave) in a large heatproof bowl. Once melted, add the chopped chocolate and gently mix with a spatula until it melts and you obtain a homogeneous mixture (if some chocolate pieces remain unmelted, it's not a problem).
3. Then add the sugar, cocoa, cinnamon (if using) and salt. Combine until you get a uniform cream and let cool slightly.

3. Shaping and baking

1. Once ready, remove the dough from the freezer or refrigerator and place it on the work surface, lightly floured, to shape our brioche, controlling at all times that the dough does not get too warm (if so, cool your hands as needed). Roll the dough out with a rolling pin, also floured, always working from the center out until this time obtaining a rectangle of about 25 x 40 cm approximately.
2. Using a small spatula spread the filling over the entire area of the rectangle very gently, leaving a 1 cm margin free of filling on one of the long edges of the rectangle.
3. Next, lightly moisten the margin without filling with a little water and, starting from the long edge opposite the one left without filling, begin rolling the dough onto itself trying to tighten well, but without pressing too much so it doesn't end up deforming. This step and the next ones until finishing braiding our brioche can end up a bit messy; working with melted chocolate tends to be quite loud, so it's extremely important to clean the work surface and our hands throughout the process whenever necessary to avoid overly staining the dough (although some transfer is inevitable).
4. Now place the rolled dough diagonally on a baking tray that fits well in our freezer, cover with plastic wrap and freeze for another 30 minutes. This way the braiding will be much more manageable and clean.
5. Meanwhile, thoroughly grease the inside of a 32 x 15 x 9.5 cm rectangular pan like this Emile Henry one with a little butter or non-stick spray.
6. After this time, remove the roll from the freezer, place it on the work surface with the seam up and, with the help of a large, very sharp knife, cut it lengthwise in half using a straight, clean cut, making sure it aligns with the seam of the rolled dough. Then, with one or both cuts facing up (depending on the design you prefer), pinch the two ends on one side and braid the dough to the end, again trying to keep it snug but not tight (it's very likely a small part of the filling will stain the dough, don't panic). Finish by joining the two final ends well so it doesn't come apart.
7. Finally, if necessary trim the tips to achieve a cleaner finish and better fit, then place the piece in the pan carefully so as not to disassemble it, tuck the ends slightly underneath (for purely aesthetic reasons) and gently brush the surface of the dough with the egg yolk and cream or milk mixture using a pastry brush (keep the leftover mixture refrigerated until you use it again before baking).
8. Cover with plastic wrap, lightly greased with a pinch of sunflower oil, loosely and let rise again watching that it doesn't exceed 25ºC and is protected from drafts for about 1 - 1½ hrs more until it almost doubles in volume, although it won't grow dramatically.
9. About 10-15 minutes before the final rise of our dough finishes, preheat the oven (conventional electric, no fan) to 190ºC and place the oven rack in the lower third of the oven.
10. Brush our brioche again, paying special attention now to every nook with the remaining egg and cream or milk mixture, being careful not to pierce the freshly risen dough and, if preferred, add a little pearl sugar to decorate.
11. Initially bake for 20 minutes. After this time, cover the pan loosely with aluminum foil and continue baking another 20-25 minutes until it acquires a striking golden tone.
12. Remove from the oven and let cool in the pan until you can handle it without burning yourself before unmolding.

The tenderness of this type of dough is especially enjoyed freshly made, but it remains almost intact for up to 2 more days at room temperature in a closed container.

Traditional Tellier egg holder, Masterclass baguette board, Kitchen Craft measurers and Emile Henry ceramic loaf pan

Notes

• *The difference between using water or milk will be noticeable in the final texture of the crumb and the outer crust. If using water, you'll get a lighter crumb and a slightly crispier exterior; if you opt for milk, you'll end up with a somewhat denser crumb and a softer crust. In any case, you'll enjoy a tender and absolutely exquisite brioche.
• If after the first rise, while shaping the dough, you see it soften too much, don't hesitate to put it in the freezer for about 10-15 minutes until it becomes manageable again.
• You may have a little bit of the filling mixture left over. I assume no one would throw it away; I'm sure you'll think of a thousand ways to use it (even by the spoonful!).

I assure you it's easier to make this recipe than to explain it, so I hope you don't wait long to get your hands in the dough.