Imagine sinking your teeth into a luxurious, soft bread that swirls together the rich, velvety depths of chocolate with the warm, aromatic spices of chai - this Chai Chocolate Marbled Brioche is not just a recipe, it's a culinary adventure that will transform your baking game forever! Whether you're a seasoned baker or a curious kitchen novice, this stunning brioche promises to elevate your bread-making skills and impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1/4 cup cocoa powder
- 1 tablespoon chai spice mix
Instructions
- In a large mixing bowl, combine flour, sugar, instant yeast, and salt. Create a well in the center of the dry ingredients.
- Warm the milk to lukewarm temperature (around 110°F). Add melted butter and eggs to the milk, whisking gently to combine all liquid ingredients.
- Pour the liquid mixture into the well of dry ingredients. Mix using a wooden spoon or stand mixer with dough hook until a soft, sticky dough forms. Knead for 8-10 minutes until smooth and elastic.
- Divide the dough into two equal portions. Leave one portion plain, and to the other portion, add cocoa powder and chai spice mix. Knead each portion separately until spices and cocoa are fully incorporated.
- Place both dough portions in separate greased bowls. Cover with clean kitchen towels and let rise in a warm place for about 1 hour, or until doubled in size.
- After rising, punch down both doughs. Roll out each portion into rectangular shapes of equal size, approximately 1/4 inch thick.
- Layer the plain and chocolate chai dough on top of each other. Gently roll and fold to create a marbled effect, being careful not to overmix.
- Transfer the marbled dough into a greased 9x5 inch loaf pan. Cover and let rise again for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush the top of the loaf with an egg wash made from 1 beaten egg.
- Bake for 35-40 minutes, or until the top is golden brown and sounds hollow when tapped. Internal temperature should reach 190°F.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your milk is precisely lukewarm (around 110°F) to activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your brioche that signature soft, tender crumb.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise - near a preheating oven or in a slightly warmed oven works perfectly.
- Marbling Magic: When creating the marbled effect, be gentle and avoid overmixing to preserve those beautiful chocolate and plain dough swirls.
- Egg Wash Trick: For a gorgeous, glossy top, brush your egg wash evenly and don't be shy about covering the entire surface.
- Cooling is Crucial: Allow the brioche to cool completely before slicing to prevent a gummy texture and ensure clean, beautiful cuts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
