Braided Chocolate Brioche

These are not just beautiful to look at, but they are easy to make and even easier to eat.

Makes: 6 Brioche Rolls

Takes About: 6 - 14 hours

Difficulty: 1 out of 5

Ingredients:

5 grams dry active yeast

2 tablespoons water (between 105 and 120 degrees F)

300 - 350 grams all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

160 grams unsalted butter - room temperature

3 eggs

160 grams grated chocolate

1 egg yolk

1 tablespoon milk

Instructions:

- Step 1 - Mix Yeast and Water

In a small bowl, mix together the 5 grams of yeast and the 2 tablespoons of water that is between 105 degrees and 120 degrees until the yeast has dissolved.

Set aside until needed.

- Step 2 - Mix Dry Ingredients

In a large bowl, mix together the 300 grams flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt.

- Step 3 - Add Butter, Egg, and Yeast Mixture

Add the 160 grams of butter, the 3 eggs, and the yeast mixture into the flour and knead until the dough comes together.

If the dough seems too sticky to work with, add a little more flour. However, the dough should still be slightly sticky after the kneading is completed.

- Step 4 - Rest

Place the kneaded dough into a large bowl and cover with a tea towel for about an hour or until the dough has doubled in size.

- Step 5 - Grade the Chocolate

Grate 160 grams of chocolate while the dough is resting.

Set aside after all the chocolate has been grated.

- Step 6 - Knead Again

Knead the dough for a few moments and then place the dough into the refrigerator for 3-8 hours (or over night).

- Step 7 - Split the Dough

Split the dough into 6 even balls.

- Step 8 -- Roll, Fill, Roll

Using a rolling pin, roll one of the six balls into a long, thin rectangle.

Fill the rectangle with 1/6 of the grated chocolate, leaving about 1/2 inch on the edge clear of chocolate.

Roll the dough into a long log.

- Step 9 - Cut

Cut the log length wise, down the middle, clear through.

Pull the two pieces apart.

- Step 10 - Twist

Twist the two halves together.

- Step 11 - Tie

Tie the dough into a knot.

- Step 12 - Cover, Rise, and Preheat

Cover the knots with a tea towel and let rest of 30 minutes while the oven preheats to 355 degrees F.

- Step 13 - Make the Glaze and Brush

In a small bowl, mix together the 1 egg yolk and 1 tablespoon of milk and brush it over the knots to cover any dough that is showing.

- Step 14 - Bake

Bake the rolls in the preheated oven for 30-40 minutes until baked through.

Adapted from Mediterranealicious "Braided Chocolate Brioche".