Ultra Soft Braided Chocolate Brioche
Dive into the gourmet world of this braided chocolate brioche, a true invitation to sweet pleasure. Its incredibly soft texture and generously chocolate-filled heart make it a spectacular dessert that will amaze young and old alike. Perfect for breakfast or snack time, this brioche combines the lightness of brioche dough with the intensity of dark chocolate. The shiny glaze and elegant braid make it a creation as beautiful as it is delicious. This recipe requires a bit of patience but largely rewards efforts with a professional and irresistible result. A brioche that turns simple moments into pure happiness.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Dough preparation: Mix flour, sugar, salt and yeast. Add eggs and warm milk. Knead for 5 minutes. Incorporate soft butter and knead 8-10 minutes until dough is smooth and elastic.
- 2
First rise: Cover and let rise for 1h30 in a warm place (25-28°C) until dough doubles in volume.
- 3
Chocolate filling: Melt chocolate and butter in a double boiler. Incorporate sugar and cocoa.
- 4
Shaping: Roll out dough into a 30x40 cm rectangle. Spread the filling. Roll tightly starting from the long side. Cut in half lengthwise. Braid the two parts, pressing lightly.
- 5
Second rise: Place in a cake pan and let rise 45 minutes.
- 6
Baking: Preheat oven to 180°C. Brush with diluted egg yolk. Bake 25-30 minutes.
- Chocolate: Temper for a filling that doesn't run
- Kneading: Essential to develop gluten network
- Yeast: Milk should not exceed 35°C
- Baking: Cover if brioche browns too much
- Storage: Keeps 3 days in airtight container
- Freezing: Freeze after baking
- Reheating: Reheat 5 minutes in oven at 150°C
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