Recipe: Chocolate Swirl Brioche (heavy-duty electric mixer/KitchenAid)

CHOCOLATE SWIRL BRIOCHE

FOR THE BRIOCHE DOUGH:
2 tablespoons warm water (110 to 115 degrees F)
2 tablespoons plus 1 teaspoon granulated sugar, divided
2 teaspoons dry yeast
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
9 large eggs, at room temperature, divided
1 cup (2 sticks) unsalted butter, softened
FOR THE CHOCOLATE FILLING:
3 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 large egg, lightly beaten
1 teaspoon vanilla extract

TO MAKE THE BRIOCHE DOUGH:
In a small bowl, combine the water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy; if the mixture is not foamy, the yeast may be inactive and should not be used.

In a 4 1/2-quart bowl of a heavy-duty electric mixer set on low speed, using the paddle attachment, combine the flour, the remaining 2 tablespoons sugar, salt, and the yeast mixture. Add eight of the eggs, one at a time, until combined. Increase the speed to medium and continue to beat the mixture for 3 minutes, or until the dough is smooth and elastic.

At low speed, add the butter 1 tablespoon at a time, until it is incorporated into the dough. Transfer the dough to a large, buttered bowl. Cover the bowl with a tea towel and allow the dough to rise in a warm, draft-free place for 1 1/2 hours, or until almost doubled in bulk. While the dough is rising, make the chocolate filling.

TO MAKE THE CHOCOLATE FILLING:
Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate, and allow it to stand for 30 seconds to melt the chocolate. Gently whisk the chocolate mixture until smooth. Whisk in the beaten egg and vanilla. Transfer the filling to a small bowl, cover with plastic wrap, and refrigerate until the brioche dough is ready to fill.

TO SHAPE THE BRIOCHE DOUGH:
After the brioche has risen, punch the dough down and cover the bowl with plastic wrap. Place the dough in the refrigerator for at least eight hours, or up to two days.

Butter two 8-1/2-by-4 1/2-by-2 1/2-inch loaf pans.

On a floured work surface, divide the brioche dough in two. Working with one half of the dough at a time, roll each piece into a 7-by-15-inch rectangle. Spread half of the chilled chocolate filling over each rectangle, and roll each into a tight jelly roll, starting with a short end. Gently place each roll seam-side-down into one of the prepared pans. Cover the pans with a tea towel and allow the brioche loaves to rise at room temperature for one hour.

TO BAKE THE LOAVES:
Position a rack in the center of the oven and preheat to 375 degrees F.

Crack the remaining egg into a small bowl. Add 1 teaspoon of water and whisk until smooth. Using a pastry brush, brush the egg wash over the tops of the brioche loaves.

Bake the loaves for 35 to 40 minutes until the loaves are deep golden brown. Cool the loaves in the pans set on a wire rack for 10 minutes. Unmold and cool the loaves on the rack completely before slicing.

Makes 2 loaves
Adapted from unknown source