Marbled Chocolate Brioche by Gordon Ramsay

Marbled Chocolate Brioche

© 2020 | | © 2020 |

I am a fan of swirls, be chocolate, beetroot, or matcha, threading though any kind of baked goods. There’s something just so fun about it and plus it makes a beautiful presentation on any dinner table and a lovely gift.
This marbled chocolate brioche is fairly straightforward to prepare since you prepare and knead the dough in the mixer until smooth and elastic. Marbling the plain and chocolate doughs together requires a little patience and effort, but it’s pretty easy once you have got the hang of dough plaiting technique.

  • 60 ml Whole milk, lukewarm
  • 7 g Active dry yeast or 12 g Fresh yeast
  • 210 g Plain flour
  • 100 g Whole spelt flour
  • 45 g Coconut sugar
  • 1 tsp Black salt
  • 2 / 110 g Large eggs, room-temperature
  • 1 Egg yolk, medium
  • 60 g Unsalted butter
  • 1 tsp Organic cocoa powder (for chocolate dough)
  • 1 tbsp Nutella (for chocolate dough)
  • Egg wash
  • 1 tbsp Almond slices, optional
  1. Butter a 26x12x9-cm loaf pan and line with parchment. Dissolve the yeast in the lukewarm milk in a bowl. Set aside for 10 minutes until foamy.
  2. Place plain flour, whole spelt flour, sugar, and salt in the bowl of your stand mixer with a dough hook. Add in eggs, yolk and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time until fully incorporated. Knead again for 2 minutes until smooth, elastic and soft.
  3. Cut slightly more than 1/3 of the dough, about 240 grams. Shape the rest of the dough into a ball. Place it in a bowl. Cover with plastic film. Leave to rise in a warm place for about an hour or until doubled in size. Add cocoa powder and nutella to the 240 grams of dough and knead until it’s well combined. Cover and leave to rise until doubled in size.
  4. Turn out and punch each dough down. Cover again and let rest for 10 minutes.
  5. Roll out each dough into a rectangle. Place the chocolate rectangle on top of the plain one. Roll it up like jelly roll and pinch the sides together. Using a bench scraper or a knife, carefully cut the log vertically in half making sure the seam is side down. Plait and fold into 3 layers. Place the stacked dough into the prepared pan. Cover with plastic film and proof until it’s double in size, about 90 minutes.
  6. Preheat the oven to 190C/375F. Brush the top with some egg wash and sprinkle some almond slices over if desired. Bake the bread in the center of hot oven for about 35 minutes until nicely golden brown. Remove and turn out onto a wire rack to cool completely before slicing. | © 2020 | | © 2020 | | © 2020 | | © 2020 |

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