Chocolate Braided Bread [Brioche Wreath]. As we are counting down to Christmas and the new year, I thought it is a good time to make chocolate braided bread aka. chocolate wreath. This rich bread is layered with a delicious homemade chocolate spread (a huge plus if made with your favorite chocolate bar). When still warm, we can even get that crunchy bite from the crust.

Divide dough into three pieces and one at a time roll into a rectangle. Spread two tablespoons softened butter on dough with an offset spatula. How to make chocolate braided bread / chocolate brioche / chocolate swirl bun. You can have Chocolate Braided Bread [Brioche Wreath] using 17 ingredients and 15 steps. Here is how you cook it.

Ingredients of Chocolate Braided Bread [Brioche Wreath]

You need of Dough.
It's 90 g of (1/4 cup+2 tbsp) warm milk.
You need 4 g (1 tsp) of granulated sugar.
It's 5 g (1 1/2 tsp) of active dry yeast.
Prepare 400 g (3 cups) of all-purpose flour.
You need 50 g (1/4 cup) of granulated sugar.
You need 4 g (3/4 tsp) of table salt.
You need 3 of large eggs.
Prepare 113 g (1/2 cup) of unsalted butter.
It's of Chocolate spread.
It's 70 g (5 tbsp) of unsalted butter.
You need 70 g (2.5 oz) of dark chocolate, chopped small.
You need 14 g (2 tbsp) of powdered or icing sugar.
You need 12 g (2 tbsp) of unsweetened cocoa powder.
You need of Egg wash.
It's 1 of egg.
Prepare 5 ml (1 tsp) of water.

This is not only a delicious chocolate bread made out of brioche, but it is al. Gently remove the wreath for the tube pan and leave on a rack to cool down. Of French origin, the Brioche is easily one of the most well-loved holiday bread. Be amazed as we transform humble ingredients into a wonderful, cinnamon-perfumed braid to enjoy with your loved ones! laisser cuire! *Flavour: Chocolate Cinnamon.

Chocolate Braided Bread [Brioche Wreath] instructions

Youtu.be/u49WtnhcbeI.
Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active)..
In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough..
With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time..
Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area..
Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor..
Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted..
Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine..
Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces..
Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare..
Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling..
Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end..
Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths..
Cover and let them sit for 1.5 hour in a warm area..
Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack..

By attending this course, you will learn the following: Chocolate Brioche: My Step By Step Method This Chocolate Brioche bread loaf recipe is very versatile and can be shaped as rolls, buns, and even a wreath. I'll show you step-by-step how I spread loads of chocolate into the buttery, sweet dough and twist it in a Babka style braid to create a beautiful marbled effect. Take rich brioche dough, stuff it with dark chocolate filling, braid, and shape into a wreath. 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.