Chocolate Swirl Brioche Bread by @aeg_de

55 min

8 servings

🌾

480 g

Flour

🥛

200 ml

Milk

🍬

130 g

Sugar

🥚

1

Egg

🧈

80 g

Butter

🍞

2 packets

Dried yeast

🧂

1 tsp

Salt

🍫

2 tbsp

Cocoa powder

🍫

200 g

Chocolate spread

💧

30 ml

Water

  1. Knead
    • Flour
    • Dried yeast
    • Sugar

    Knead the flour, yeast, sugar, salt, egg and milk in a stand mixer with a dough hook for about 6 minutes.

  2. Knead
    • Butter

    Gradually work in the butter and knead for a further 5 minutes until the dough is smooth and no longer sticky.

  3. Halve
    • Cocoa powder

    Halve the dough and knead the cocoa powder into one half, which takes 2-3 minutes.

  4. Place

    Place each dough half into a lightly greased bowl, cover, and let rise in the steam oven on the proving setting for about 1 hour (or alternatively in a warm place covered with a damp cloth).

  5. Roll

    Roll out both doughs into roughly equal-sized rectangles and lay them on top of each other.

  6. Spread
    • Chocolate spread

    Spread chocolate spread over the front section.

  7. Roll

    Roll up tightly from the spread side, leaving about 5 cm of dough free at the end.

  8. Cut

    Cut the free section into strips about 2 cm wide, twist them slightly and lay them over the roll.

  9. Place

    Place the braid into a greased 26-28 cm loaf tin and let rise again for 30-45 minutes.

  10. Bake

    Bake at 180°C with steam support for about 20-25 minutes until golden brown, checking with a skewer test since every oven bakes differently.

  11. Heat
    • Sugar
    • Water

    Briefly heat the sugar and water and brush the mixture over the still-warm bread.

Chocolate Swirl Brioche Bread by @aeg_de

55 min

8 servings

🌾

480 g

Flour

🥛

200 ml

Milk

🍬

130 g

Sugar

🥚

1

Egg

🧈

80 g

Butter

🍞

2 packets

Dried yeast

🧂

1 tsp

Salt

🍫

2 tbsp

Cocoa powder

🍫

200 g

Chocolate spread

💧

30 ml

Water

Preparation Steps

  1. Step 1/11

    Knead the flour, yeast, sugar, salt, egg and milk in a stand mixer with a dough hook for about 6 minutes.

    🌾Flour
    🍞Dried yeast
    🍬Sugar
    🧂Salt
    🥚Egg
    🥛Milk
    🥐Dough hook

  2. Step 2/11

    Gradually work in the butter and knead for a further 5 minutes until the dough is smooth and no longer sticky.

    🧈Butter
    🥐Dough hook

  3. Step 3/11

    Halve the dough and knead the cocoa powder into one half, which takes 2-3 minutes.

    🍫Cocoa powder

  4. Step 4/11

    Place each dough half into a lightly greased bowl, cover, and let rise in the steam oven on the proving setting for about 1 hour (or alternatively in a warm place covered with a damp cloth).

    🥣Bowl
    Damp cloth

  5. Step 5/11

    Roll out both doughs into roughly equal-sized rectangles and lay them on top of each other.

    🥖Rolling pin

  6. Step 6/11

    Spread chocolate spread over the front section.

    🍫Chocolate spread

  7. Step 7/11

    Roll up tightly from the spread side, leaving about 5 cm of dough free at the end.

  8. Step 8/11

    Cut the free section into strips about 2 cm wide, twist them slightly and lay them over the roll.

    🔪Knife

  9. Step 9/11

    Place the braid into a greased 26-28 cm loaf tin and let rise again for 30-45 minutes.

    🍳Loaf tin

  10. Step 10/11

    Bake at 180°C with steam support for about 20-25 minutes until golden brown, checking with a skewer test since every oven bakes differently.

    🍢Skewer

  11. Step 11/11

    Briefly heat the sugar and water and brush the mixture over the still-warm bread.

    🍬Sugar
    💧Water
    🍲Small pot
    🖌️Pastry brush

Composition

Ingredients

Types

Grains, Dairy, Sugar, Eggs, Baking agent, Spices, Baking ingredient, Spread, Liquid

Ingredients

Flour, Milk, Sugar, Egg, Butter, Dried yeast, Salt, Cocoa powder, Chocolate spread, Water

Notes

Milk (lukewarm), Sugar (for the dough), Butter (soft), Cocoa powder (baking cocoa), Chocolate spread (approximately), Water (for the glaze)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Fat: 11g, Fiber: 2g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 45mg, Iron: 1.5mg, Sodium: 210mg, Potassium: 120mg, Magnesium: 20mg

Vitamins

Vitamin A: 80µg, Vitamin B1 (Thiamine): 0.15mg, Vitamin B2 (Riboflavin): 0.12mg, Folate: 25µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Dough hook, Bowl, Rolling pin, Knife, Loaf tin, Pastry brush, Skewer, Small pot, Damp cloth

Appliances

Stand mixer

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Weekend Baking, Family Gathering, Afternoon Coffee/snack

Origin

Source

Platform

instagram

Original Creator

@aeg_de

Origin

Cuisine

German, European

Geographic

Germany, Europe

Various

Aspect

Texture

Fluffy, Soft, Moist, Swirled

Flavors

Chocolatey, Sweet, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (store in an airtight container or bread bag, away from direct sunlight and heat), fridge : up to 5-6 days (wrap tightly in plastic wrap or an airtight container to prevent drying out; let come to room temperature or warm slightly before serving), freezer : up to 2-3 months (slice before freezing, wrap tightly in plastic wrap and place in a freezer bag or airtight container; thaw at room temperature or toast directly from frozen)