Name: Chocolate Swirl Brioche Bread recipe by Sonia Shringarpure at BetterButter
Prep time: 600 min
Cook time: 15 min
Total time: 615 min
Yield: 4
Ingredients: 4-1/2 cups all purpose flour; 1.5 tbsp instant/rapid rise yeast; 6 tbsp sugar; 17.5 tbsp soft and pliable unsalted butter; 1 tbsp salt; 6 eggs (Room temperature); 60 ml water; 1 egg+1 tbsp water/milk as egg wash; Nutella chocolate spread as per requirement

ABOUT Chocolate Swirl Brioche Bread RECIPE

Brioche Bread can be complicated to make but once it's method is understood, it's pretty easy compared to other breads. The trick is to keep the dough refrigerated as it's very buttery. This rich bread can be easily turned in to desserts with so much combination. Add some custard and you get a pudding. Dip in egg mixture and you have a French toast. The possibilities are endless. I like with a dollop of cream cheese mixed with raspberries and vanilla extract with a hint of sugar.

Instructions

Blend eggs and water in a mixie till just mixed.
In stand mixer bowl, combine flour, sugar, yeast, and salt. Give it a whisk.
With hook attachment, run the machine on low speed. Slowly keep adding the egg mixture till all is used up. Keep the machine running for 7 minutes after addition of eggs.
Once the dough has come together, add tablespoon of butter to the dough and run the machine for 10-15 minutes after addition of all the butter.
Transfer the dough to very lightly floured clean kitchen work station. Wrap the dough in cling film and leave it to rest in the bowl for 1 hour on the kitchen counter.
Place the dough on floured surface and gently punch it down to release air. Fold the dough from all four sides, like an envelope. Place the dough in the floured mixing bowl seam side down and cover with cling film. Refrigerate the dough for
Remove the dough from refrigerator and place it on clean floured surface. Roll it out in a large rectangular shape.
Spread the chocolate spread evenly over the dough, leaving 1/2" from all sides. Roll it out from the widest side in to a log shape.
Leaving 1" from the top, cut the log in half taking care the seam side is facing sideways.
Start overlapping the two strands (like a plait) keep the layers on the upper side.
Now cut the top end in half, bring the two ends together in a circular shape and join the loose together.
Transfer the dough to a round baking pan and cover it with cling film. Leave it on kitchen counter to rise till it's doubled in size.
Preheat oven to 375 deg f. Once the dough has risen, brush it with egg wash and bake for 12-15 minutes till the top looks golden brown.
Remove from oven and let it cook down for 5 minutes.
Transfer it to a wire rack to cool thoroughly. Serve with tea or coffeee and a healthy dollop of chocolate spread over the sliced bread slice.

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