Ingredients to make Chocolate Filled Brioche Braid:
- 275 grams of strength flour
- 3 tablespoons of pure cocoa powder
- 1 pinch of salt
- 75 grams of ground panela
- 1 packet of vanilla sugar
- 125 milliliters of warm milk
- 15 grams of fresh yeast
- 1 egg
- 75 grams of butter (⅓ cup)
- 50 grams of chocolate chips
- 1 tablespoon of pearl sugar
How to make Chocolate Filled Brioche Braid:
- First of all we are going to put the flour, cocoa, salt and the two types of sugars in a bowl. We mix.
- Next we dilute the yeast in the warm milk.
- Add the yeast dissolved in the milk and the egg to the flour and cocoa. We love well, preferably with the help of a mixer. The dough will be very soft and sticky, so you can add a tablespoon of flour if you find it very sticky, but no more, actually the dough will always be sticky for a good result of the braided brioche.
- We are adding little by little and in small pieces the butter. The important thing is to knead a lot, if you do it in a mixer, you will see how little by little the dough is detaching from the walls but it will cost you a lot, but below, at the bottom, there will always be a small amount stuck. It’s a slow process, but we’ll get a super soft chocolate brioche.
- Once the dough has integrated all the butter, we cover with a cloth and let it restin a warm place without drafts for 1 hour and 30 minutes.
- After this time, we flour a work surface and our hands. We overturn the mass of the brioche braid and separate it into three parts. Form three equal strips. Flatten a little with your hands and distribute the chocolate chips. Close the edges of the strips to be able to make a braid with them
- We form the brioche braidfilled with chocolate by folding the ends inwards. Be careful as the dough will be very soft. We tighten the braided brioche a little at the ends so that it is not too long, as it tends to grow a lot. Line a plate or tray with baking paper and carefully place the braid on it. Cover again with a cloth and let rest again for 1 hour.
- Preheat the oven to 180ºC. Brush the braid with a little milk and distribute the pearl sugar over the surface. Bake for 20 minutes with heat up and down at 180 ºCor until the braid is toasted on the surface. Let cool on a rack
- This chocolate-filled brioche braid will remain just as soft the next day, even so, it is always preferable to keep it wrapped in plastic wrap.
