This chocolate swirl brioche is a comfort food all its own. It’s basically a croissant masquerading as a loaf of bread, and honestly what sounds more heavenly than that. It also has a hefty helping of a chocolate and butter mixture swirled throughout to make it, even more, drool-worthy.
What is brioche and why it’s amazing:
Like I said a brioche (especially this one) is really closer to a croissant than it is a bread. It’s filled with a lot of butter and egg, and the amount of each that you put in determines if you get a more bready or cakey loaf.
Since I wanted to make the chocolate swirl in this chocolate swirl brioche the star of the show, I wanted a more robust dough to ensure that the swirl would stay really pronounced, and I just like a stronger dough in general. This is also why I have a high ratio of butter and egg to flour, and a high percentage of bread flour to all-purpose flour to give it a bit more strength.
The chocolate swirl in this guy is made up of high-quality cocoa powder and butter. I used Guittard cocoa powder and Kerrygold Irish butter. The taste of both of these is amazing. To me, Kerrygold is by far the best tasting butter.
Important tips for a finger-licking loaf:
- The dough rise overnight. Letting it rise in the fridge overnight gives the dough a deeper flavor.
- This is such a wet dough that kneeling it in the mixer is the best thing to do.
- The chocolate and butter are the stars of the show here so use the best quality you can. I like Kerry Gold Irish butter and Guittard cocoa powder. Dutch-process cocoa would also be amazing.
- Before you leave your dough
loafsout for their second rise, make sure you seal the edges so that your wonderful chocolate filling doesn’t leak out while baking.