Imagine a heavenly pastry that combines the rich, buttery layers of classic French brioche with the luxurious decadence of dark chocolate, all twisted into a stunning circular wreath that's as beautiful as it is delicious. This Chocolate Brioche Bread Wreath is not just a recipe; it's a culinary masterpiece that transforms your kitchen into a Parisian bakery, filling your home with an irresistible aroma that will make everyone's mouth water.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: French
Serves: 1 wreath
Ingredients
- 500g all-purpose flour
- 100g sugar
- 10g salt
- 10g instant yeast
- 200ml milk
- 4 large eggs
- 200g unsalted butter, softened
- 100g dark chocolate, chopped
- 1 egg (for egg wash)
Instructions
- In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Create a well in the center of the dry ingredients.
- Warm the milk to lukewarm temperature and add it to the well along with the 4 large eggs. Mix using a stand mixer with a dough hook attachment until a shaggy dough forms.
- Gradually incorporate the softened butter into the dough, mixing on medium speed for about 10-12 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area for approximately 1-2 hours, or until it has doubled in size.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, approximately 1/2 inch thick.
- Sprinkle the chopped dark chocolate evenly across the surface of the rolled-out dough.
- Roll the dough tightly into a log, then cut the log in half lengthwise, exposing the chocolate layers.
- Twist the two halves together, forming a braided pattern with the chocolate layers visible.
- Shape the twisted dough into a circular wreath on a parchment-lined baking sheet, pinching the ends together to create a continuous ring.
- Cover the wreath with a clean kitchen towel and let it proof for an additional 45-60 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Prepare the egg wash by whisking the remaining egg with a tablespoon of water.
- Gently brush the entire surface of the wreath with the egg wash, ensuring complete coverage.
- Bake in the preheated oven for 25-30 minutes, or until the wreath is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing and serving.
Tips
- Temperature is Key: Ensure your milk is lukewarm (not hot) when adding to the dough to activate the yeast without killing it.
- Butter Incorporation: Add softened butter gradually and knead patiently. The dough should become smooth and glossy, which can take up to 12 minutes.
- Rising Environment: Find a warm, draft-free spot for dough rising. A turned-off oven with the light on works perfectly.
- Chocolate Distribution: Chop chocolate finely and distribute evenly to ensure every bite has a chocolate swirl.
- Egg Wash Technique: Use a soft pastry brush and apply egg wash gently to avoid deflating the delicate dough.
- Baking Precision: Use an instant-read thermometer if possible. The bread is done when it reaches an internal temperature of 190°F.
- Cooling is Crucial: Allow the wreath to cool completely before slicing to maintain its structural integrity and prevent gummy texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 10g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 135mg
