August 14, 2014

Chocolate Swirl Brioche

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Chocolate Swirl Brioche

I baked these chocolate swirl rolls 8 years ago when I was still a newbie at both baking and blogging. I used a recipe for sweet bread but couldn't recall the chocolate filling ingredients. They were good but not as pillowy soft and satisfying like these rolls I made following Peter Reinhart's Poor Man's Brioche recipe. Just perfect. Totally addicting.

Chocolate Swirl Brioche

Chocolate Swirl Brioche

POOR MAN'S BRIOCHE
recipe adapted from Peter Reinhart's THE BREAD BAKER'S APPRENTICE

sponge
½ cup unbleached bread flour
2 teaspoons instant yeast
½ cup lukewarm whole milk

dough
4 large eggs at room temperature
3¼ cups unbleached bread flour
2 tablespoons sugar
2 teaspoons kosher salt
½ cup room temperature unsalted butter, cut into 1 tablespoon pieces
  • Stir together flour and yeast in the bowl of a standing mixer with paddle attachment. Stir in milk until flour is hydrated. Cover with plastic wrap and let ferment for 45 minutes. 
  • Add the eggs and beat on medium speed until smooth. Add the rest of ingredients except butter and mix on low speed for 2 minutes until all the ingredients are hydrated and evenly distributed. Cover with plastic wrap and let rest for 5 minutes. 
  • Replace paddle attachment with dough hook. On medium speed, gradually add the butter, 1 tablespoon at a time, letting the butter get absorbed before adding the next tablespoon. 
  • Continue mixing on low speed for 6 minutes or until the dough clears the sides and bottom of bowl. Transfer dough into a lightly oiled rectangular container. Lightly oil the top of dough. Cover with plastic wrap and lid. Refrigerate overnight. 
  • Remove dough from refrigerator and roll out into a 12 x 8 inch rectangle. Place the chocolate on top of 2/3 of dough, leaving 1/3 to fold over onto 1/3 of dough with chocolate, then fold over the second third like a letter. Roll into a 16 x 10 inch rectangle. Fold into thirds a second time and let rest in refrigerator for 1 hour. 
  • Roll out into a 16 x 10 inch rectangle and roll up, starting from the long side, like jelly roll. Pinch seams well to seal, and let rest, seam side down, for 5 minutes. Slice with a sharp knife into 12 equal pieces. Place each in lightly buttered muffin rings set on a parchment lined sheet pan/s. Cover with plastic wrap and let rise for 2 hours. Preheat oven to 400°F. Bake for 20 to 25 minutes.
Chocolate Swirl Brioche

Chocolate Filling
1 cup milk
1 whole egg 
1 egg white
6 tablespoon - to ½ cup sugar
½ cup all-purpose flour
½ cup cocoa powder
3 tablespoons butter
  • Whisk all ingredients except butter. Heat mixture over medium-low heat while whisking constantly, until thickened. Turn heat off and whisk in butter. Beat until smooth. Line an 8 x 8 inch pan with plastic wrap and spread filling evenly. Refrigerate overnight. 

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Here are the measurements for recipes adapted from Peter Reinhart's Rich Man's and Middle-Class Brioche if you are interested. Follow the procedure as above up to refrigerating overnight, skipping chocolate swirl, and shape as desired.

Rich Man's Brioche
sponge
½ cup unbleached flour
1 tablespoon instant yeast
½ cup lukewarm whole milk

dough
5 large eggs
3½ cups unbleached flour
2½ tablespoon sugar
2 teaspoons kosher salt
2 cups unsalted butter

Middle Class Brioche
sponge 
½ cup unbleached bread flour
2 teaspoons instant yeast
½ cup lukewarm whole milk

dough
5 large eggs
3 cups unbleached flour
2 tablespoons sugar
2 teaspoons kosher salt
1 cup unsalted butter

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