Recipe - Chocolate Swirl Brioche

BRIOCHE DOUGH
2 tablespoon Warm water (110 to 115
degrees F)
2 tablespoon Plus 1 teaspoon granulated
sugar, divided
2 teaspoon Dry yeast
3 One half cup Allpurpose flour
1 One half teaspoon Salt
9 lg Eggs; at room temperature,
divided
1 cup (2 sticks) unsalted butter;
softened

CHOCOLATE FILLING
3 ounce Semisweet chocolate; finely
chopped
One half cup Heavy cream
1 lg Egg; lightly beaten
1 teaspoon Vanilla extract

YIELD: 2 loaves DIFFICULTY: ** PREPARATION: 1 hour plus rising, baking, and
cooling times. Recipe From: Chocolatier Magazine

Make the brioche dough:

1.In a small bowl, combine the water with 1 teaspoon of the sugar. Sprinkle
the yeast over the water and set the mixture aside for 10 minutes, until
foamy; if the mixture is not foamy, the yeast may be inactive and should
not be used.

2.In a 4 1/2quart bowl of a heavyduty electric mixer set on low speed,
using the paddle attachment, combine the flour, the remaining 2 tablespoons
sugar, salt, and the yeast mixture. Add eight of the eggs, one at a time,
until combined. Increase the speed to medium and continue to beat the
mixture for 3 minutes, or until the dough is smooth and elastic. At low
speed, add the butter 1 tablespoon at a time, until it is incorporated into
the dough. Transfer the dough to a large, buttered bowl. Cover the bowl
with a tea towel and allow the dough to rise in a warm, draftfree place
for 1 One half hours, or until almost doubled in bulk. While the dough is
rising, make the chocolate filling.

Make the chocolate filling:

1.Place the chocolate in a medium bowl. In a small saucepan, bring the
cream to a gentle boil. Pour the hot cream over the chocolate, and allow it
to stand for 30 seconds to melt the chocolate. Gently whisk the chocolate
mixture until smooth. Whisk in the beaten egg and vanilla. Transfer the
filling to a small bowl, cover with plastic wrap, and refrigerate until the
brioche dough is ready to fill.

Shape the brioche dough:

1.After the brioche has risen, punch the dough down and cover the bowl with
plastic wrap. Place the dough in the refrigerator for at least eight hours,
or up to two days.

2.Butter two 81/2by4 1/2by2 1/2inch loaf pans. On a floured work
surface, divide the brioche dough in two. Working with one half of the
dough at a time, roll each piece into a 7by15inch rectangle. Spread half
of the chilled chocolate filling over each rectangle, and roll each into a
tight jelly roll, starting with a short end. Gently place each roll
seamsidedown into one of the prepared pans. Cover the pans with a tea
towel and allow the brioche loaves to rise at room temperature for one
hour.

Bake the loaves:

1.Position a rack in the center of the oven and preheat to 375 degrees F.
Crack the remaining egg into a small bowl. Add 1 teaspoon of water and
whisk until smooth. Using a pastry brush, brush the eggwash over the tops
of the brioche loaves. Bake the loaves for 35 to 40 minutes until the
loaves are deep golden brown. Cool the loaves in the pans set on a wire
rack for 10 minutes. Unmold and cool the loaves on the rack completely
before slicing.

Posted to TNT Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 29, 1997