Marbled Chocolate Brioche
This is the best thing I’ve made this year.
I know I’ve probably said that 15 times already but for real. This is it.
I have been in love with brioche since the first time I made itÂ and adding a swirl of chocolate brioche to it just intensified our love. It was flaky, buttery, and extra rich – everything a good brioche should be.
When you make a marbled quickbread, you just dollop the batters on top of each other and then you use a knife to swirl them together. But with a yeast bread, that’s not really an option. So the method for this was really interesting and fun – you stack the dough on top of each other, slice into strips, and then slice again into pieces. Then you take all those pieces and shape them into a ball.
It produced the prettiest swirls!
For being such a good looking bread, it really wasn’t much work at all. I know a lot of people say that brioche is a pain in the you-know-what to work with but I think it’s one of the easiest doughs. It’s silky, smooth, and the large amount of butter means that it really doesn’t stick to anything.
You better believe I’m making French toast with it this morning.
This post submitted to YeastSpotting.