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"Thousand Layer" Chocolate Brioche
"Thousand Layer" Chocolate Brioche
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Prep Time:
45 minutes
Total Time:
340 minutes
Decadent twisted chocolate pastry resembling a muffin-sized croissant.
Ingredients:
  • coarse sea salt
  • white granulated sugar
  • 1 large whole egg for brushing
  • 0.75 cup warm whole milk
  • 1 package active dry yeast
  • 4.5 cups all-purpose flour
  • 3 large eggs, beaten
  • 0.33 cup white granulated sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter, very soft
  • 4 tablespoons unsalted butter for laminating dough
  • 0.5 cup dark chocolate chunks
Instructions:
  • Prepare all ingredients.
  • In the bowl of your stand mixer, mix warm milk and dry active yeast; let it sit for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead until the flour is almost fully incorporated, around 1 minute. Then, add the room temperature butter and knead until a smooth ball of dough forms, about 4 to 5 minutes.
  • Place the dough in a bowl lightly coated with butter, cover it, and allow it to rise in a warm spot until it doubles in size, which will take about 2 to 3 hours.
  • After punching down the dough, divide it into 2 pieces. Shape each piece into a smooth ball and place each ball in a plastic bag. For optimal results, refrigerate the bags overnight; alternatively, you can use the dough immediately. Each half will yield 4 brioche.
  • Roll out dough into a 14 x 10 inch rectangle, then evenly spread 4 tablespoons of room temperature butter on two-thirds of the dough, leaving a 1/2 inch border.
  • Fold one unbuttered third of the dough up over the top, followed by the opposite end to complete the trifold. Gently press and seal the edges together. Fold the dough in thirds once more to form a square. Wrap and chill in the freezer until cold and slightly firm, roughly 15 minutes.
  • Roll out the dough into a 1/4-inch thick rectangle, thin enough to fold easily. Fold the dough into thirds twice. Wrap and place in the freezer until slightly firm, about 15 minutes. Use a little water to help the dough stick together, if necessary.
  • Roll out the dough into a rectangle once more. Fold it into thirds without making a second fold, maintaining the rectangle shape. Wrap it and chill in the freezer until cold and slightly firm, approximately 15 minutes.
  • Shape the dough into a 12 x 6 inch rectangle, then chill in the freezer until cold and slightly firm, approximately 15 minutes.
  • Neatly trim the sides of the dough by 1/8 inch and then cut it into 4 rectangles measuring approximately 6 x 3 inches each.
  • Take one piece of dough from the fridge and make two cuts starting 1/2 inch from the top, going all the way down to create three strips of dough. Braid them together, seal at the bottom, and sprinkle about 1 tablespoon of dark chocolate chunks along the center of the braided dough. Roll up from the smaller end to form a knot, then place it seam side down in a buttered muffin tin.
  • Allow the braids to rest in a cozy spot until they double in size, approximately 1 hour. Then, preheat the oven to 400 degrees F (200 degrees C).
  • Brush the brioche with egg wash, lightly sprinkle with coarse salt, and generously coat with granulated sugar.
  • Place in the center of the oven and bake until beautifully browned, for 20 to 25 minutes. If the brioches are browning too quickly, cover loosely with aluminum foil after 15 minutes.
  • Allow the dish to cool in the pan for 5 minutes, then transfer to a rack to cool before serving.
  • Indulge and savor every bite!

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