Chocolate Swirl Brioche Recipe

Prepare the brioche dough: First, dissolve the yeast in warm water. In the bowl of your mixer fitted with a dough hook, place the flour. Make a well, add the dissolved yeast. Mix. Add the sugar, salt, egg, and softened butter cut into cubes. Knead until the dough is smooth and pulls away from the sides of the bowl. Let your dough rise for about 1.5 hours until it doubles in volume.

Degas the dough on a lightly floured work surface, then roll it out into a large rectangle with a rolling pin. Generously spread chocolate spread over it. Using a good knife or pizza cutter, cut the dough into strips about 4 cm wide.

Roll the first strip onto itself. Place it in the center of the pan (greased if necessary, unless using silicone). Then take a new strip of dough and wrap it around the first rolled strip. Continue this way until all the strips are positioned.

To finish, let it rise again in a warm place. Preheat the oven to 180°C (convection). Brush the brioche with the egg yolk diluted in a bit of milk. Place in the oven and let bake for 25 to 30 minutes (baking time may vary from one oven to another). Let cool before removing from the mold.