Best 5 Chocolate Swirl Brioche Recipes

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE SWIRL BRIOCHE

Steps:

• For the chocolate filling and syrup:
• Melt the chocolate in a bain-marie. Combine the butter and chocolate, then combine the powdered sugar and cocoa powder to obtain the filling. Prepare the syrup: Boil 1/4 cup of water with an orange peel and the granulated sugar, and cook for a couple of minutes.
• For the dough: Dissolve the yeast in the milk. Wash the orange and grate the zest. First mix the butter with the orange zest, then add the sugar and the eggs, one at a time. Finally add in 4 cups of flour, the milk with the yeast, and a pinch of salt. Knead the dough until it is soft and smooth. Lightly dust with flour, cover, and refrigerate for 1 hour. Flour the work surface and roll out the dough to create a rectangular sheet about 1/8 inch thick. Spread the chocolate filling on the sheet of dough. Roll it up on the long side and even out the ends of the roll. Cut the roll in half lengthwise, then cut one of the two halves in half lengthwise to obtain 3 strips of dough. Braid the strips of dough, keeping the largest one in the center. Transfer the braid into a rectangular baking dish (12" x 4", 3" high) that has been greased with butter and lined with parchment paper; let it rise for 1 hour at 75°F. Bake the brioche at 300°F for 30 minutes; lower the temperature to 320°F and continue baking for another 20 minutes. Finally, remove it from the oven, let it cool, then brush it with the syrup.

CHOCOLATE SWIRL BRIOCHE

Steps:

• Butter a large bowl; set aside. Stir together warm water, 1 teaspoon sugar, and the yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Put 4 cups flour, remaining 1/4 cup sugar, and the salt into the bowl of an electric mixer fitted with the paddle attachment. Add yeast mixture; mix on medium speed until combined. Add 8 eggs, 1 at a time, mixing well after each addition; mix until well combined, about 2 minutes. Replace paddle with dough hook. Mix on medium speed 2 minutes.
• Add butter, 1 tablespoon at a time, mixing until combined after each addition. Mix until dough is smooth, shiny, and elastic, about 10 minutes. If dough is very sticky and wet, add up to 1/2 cup flour (only the bottom quarter of the dough should stick to the bowl); mix until combined. Transfer dough to buttered bowl. Cover with a clean kitchen towel, and let rise at room temperature until almost doubled in bulk, about 1 1/2 hours. Punch down dough; cover with plastic wrap, and refrigerate overnight (at least 12 hours).
• Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans; set aside. Transfer dough to a lightly floured work surface. Divide dough in half. Roll out each half into a 7-by-15-inch rectangle. Sprinkle chocolate over rectangles. Starting from a short side, tightly roll each into a log; pinch seam to seal. Place each log, seam down, in a buttered pan. Cover with a clean kitchen towel; let rise at room temperature until dough reaches rim of pans and no longer feels cool, about 3 hours.
• Preheat oven to 375 degrees. Lightly beat remaining egg; brush tops of loaves with egg. Sprinkle with sanding sugar. Bake until tops are deep golden brown, about 35 minutes (cover with foil after 20 minutes if browning too quickly). Run a knife around edges of pans to loosen, and turn out onto a wire rack; let cool completely.

CHOCOLATE SWIRL BRIOCHE

Steps:

• In small bowl, combine 2 tablespoons warm water, 1 teaspoon sugar and yeast; let sit about 5 minutes or until foamy. In mixer with paddle, mix flour, remaining 1/4 cup sugar and salt on low speed until blended. Add yeast mixture; mix on medium speed until combined. Whisk together 8 eggs. With mixer on medium speed, slowly add eggs to flour mixture until combined. Replace paddle with dough hook; on medium speed, add butter 1 tablespoon at a time. Knead with dough hook 8 to 10 minutes or until dough is smooth and elastic, adding up to 1/4 cup flour if dough is too sticky. Transfer dough to greased bowl; cover with plastic wrap. Let rise at room temperature about 1 1/2 hours or until doubled in bulk.
• Cut dough in half; form each piece into a ball. Cover with a towel and let rest for 10 minutes. Roll out each piece into an 8- x 14-inch rectangle. Sprinkle chocolate over dough. Roll each rectangle into a log, starting from one of the short sides; place seam-side down in greased 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Cover with plastic wrap; let rise about 1 hour or until dough reaches rim of pans. Beat remaining egg; brush tops of loaves with egg and sprinkle with sugar. Bake in 375 degrees F oven 30 to 40 minutes or until deep golden brown. Turn out onto rack; cool completely before cutting.

BRIOCHE WITH CHOCOLATE CHIPS ABM

Steps:

• Put all in the bread machine in the order needed for your machine.
• The original recipe calls for 2 packets of vanilla sugar and 3 Tbsp sugar.
• Freeze the chocolate chips to stand a chance of them not melting and giving you swirl bread.
• Use the sweet bread setting on your machine, time to cook will vary, for me, 3 hours and 20 minutes.