Double Chocolate Brioche

Alejandra Cota
Alejandra Cota
Brioche is a French bread known for its softness. You will love this version because it has a spectacular filling of dark chocolate and white chocolate, a combination you won't be able to stop eating, as you will find it inside this super fluffy bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 tablespoons water, warm 4 tablespoons water, warm
  • 1 envelope dry yeast 1 envelope dry yeast
  • 4 cups wheat flour 4 cups wheat flour
  • 1/2 cups granulated sugar
  • 1 teaspoon salt 1 teaspoon salt
  • 1/3 cups water, fry 1/3 cups water, fry
  • 1 tablespoon orange zest
  • 4 eggs 4 eggs
  • 260 grams butter, at room temperature (2 1/2 sticks) 260 grams butter, at room temperature (2 1/2 sticks)
  • 100 grams bittersweet chocolate, for the filling 100 grams bittersweet chocolate, for the filling
  • 1/4 cups white chocolate chips
  • 1/3 cups butter 1/3 cups butter
  • 1/4 cups butter, for the filling 1/4 cups butter, for the filling
  • 1/4 cups icing sugar, for the filling 1/4 cups icing sugar, for the filling
  • 1/3 cups cocoa powder, for the filling
  • 1/2 cups walnuts, chopped
  • 1 egg, for brushing
Preparation
15 mins
25 mins
Low
  • Preheat the oven to 180°C.
  • Hydrate the yeast in warm water and let it rest for 10 minutes.
  • In a mixer, add the wheat flour, sugar, salt, eggs, water, and hydrated yeast. Beat until a homogeneous dough is obtained.
  • Add the butter and orange zest. Continue beating until a smooth and elastic dough is obtained.
  • In a greased bowl, let the dough rest covered for one hour or until it doubles in size.
  • For the filling: Melt the butter with the chocolate.
  • Add the powdered sugar and cocoa, mix until a pasty mixture is obtained.
  • On a smooth, floured surface, roll out the dough to form a rectangle measuring 30cm x 40cm.
  • With the help of a spatula, spread the chocolate filling and add the nuts, white chocolate chips, and roll from one end to the other.
  • Make a cut 3 cm from the edge and cut vertically. Brush with egg.
  • Join the two parts by making a braid and place it in a loaf pan lined with parchment paper, let it ferment for one hour and bake for 45 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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