Chocolate Swirl Brioche

Servings: 2 loaves


  •  10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/4 cup + 1 teaspoon sugar, divided
  • 1 envelope (1/4 ounce) active dry yeast
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 9 large eggs
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 1/4 cup coarse brown sugar crystals


  • In small bowl, combine 2 tablespoons warm water, 1 teaspoon sugar and yeast; let sit about 5 minutes or until foamy.
  • In mixer with paddle, mix flour, remaining 1/4 cup sugar and salt on low speed until blended. Add yeast mixture; mix on medium speed until combined.
  • Whisk together 8 eggs.
  • With mixer on medium speed, slowly add eggs to flour mixture until combined.
  • Replace paddle with dough hook; on medium speed, add butter 1 tablespoon at a time.
  • Knead with dough hook 8 to 10 minutes or until dough is smooth and elastic, adding up to 1/4 cup flour if dough is too sticky.
  • Transfer dough to greased bowl; cover with plastic wrap.
  • Let rise at room temperature about 1 1/2 hours or until doubled in bulk.
  • Cut dough in half; form each piece into a ball.
  • Cover with a towel and let rest for 10 minutes.
  • Roll out each piece into an 8- x 14-inch rectangle.
  • Sprinkle chocolate over dough.
  • Roll each rectangle into a log, starting from one of the short sides; place seam-side down in greased 8 1/2- x 4 1/2- x 2 1/2" loaf pan.
  • Cover with plastic wrap; let rise about 1 hour or until dough reaches rim of pans.
  • Beat remaining egg; brush tops of loaves with egg and sprinkle with sugar.
  • Bake in 375°F oven 30 to 40 minutes or until deep golden brown.
  • Turn out onto rack; cool completely before cutting.

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