Marbled Chocolate Brioche

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

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.
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.
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.
Turn out and punch each dough down. Cover again and let rest for 10 minutes.
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.
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.

24 comments:

Nancy Chan 16/10/20 08:25: I like the swirl in your marbled chocolate brioche.
Natalia 16/10/20 15:14: That marble is absolutely perfect! The loaf looks so pretty and fluffy inside, perfect with a cup of milk, cocoa or tea!
Ashley@CookNourishBliss 16/10/20 15:16: I'm with you - swirls get me every time! This loaf looks fantastic!
Kelly | Foodtasia 16/10/20 15:48: Such a beautiful loaf, Angie! And the chocolate swirl is irresistible!
Kitchen Riffs 16/10/20 16:10: Really pretty -- I'm always a sucker for swirls. :-) Fun recipe -- thanks.
Anonymous 16/10/20 17:12: This swirl in this brioche makes it SO pretty, Angie! Love that you included some whole grain flour and yet the texture looks so light and delicious.
Gloria Baker 17/10/20 04:23: This looks beautiful and amazing ANgie !! xo
Julie 17/10/20 18:01: Wow !! the swirls look perfect..beautiful brioche!!
Dorey ♥ 17/10/20 20:18: I could eat it all!
http://dorey-doorey.blogspot.com
Gemma Etc. 18/10/20 00:08: I love brioche, but marbled brioche sounds like a whole new level of deliciousness! I never get my marbling as even as yours, yours is amazing! xx
Balvinder 18/10/20 02:43: This looks so cool!! I love the swirls. I’ve never made brioche before so i definitely need to try sometime :)
mjskit 18/10/20 04:43: I want one! Do you ship? :)
Liz That Skinny Chick Can Bake 18/10/20 13:34: A stunning loaf! Besides eating it, the other best part would be slicing it to see the beautiful swirls! Brava!!
Eva Taylor 18/10/20 15:03: Mt dear Mom used to make a braid of plain and chocolate brioche that was to die for. She didn’t know this technique, I’m sure she would have loved to use it. Your brioche are beautiful.
Eva http://kitcheninspirations.wordpress.com/
Królowa Karo 18/10/20 15:14: It looks wonderful! It must taste the same!
Izaa 18/10/20 22:36: but it has cool designs
gluten Free A_Z Blog 19/10/20 13:31: Angie,
It is really a pleasure to see all your beautiful baked goods. I love the chocolate swirl and how professional it looks!
The-FoodTrotter 19/10/20 17:02: I often prepare brioche but I never thought making a marbled one! Very beautiful :)
Anonymous 20/10/20 17:35: They had to make a chocolate babka on The Great British Bake Off last week. I've wanted to have a go myself since watching it, but reckon yours is better than any of them.

Choclette x
tigerfish 21/10/20 00:12: Can you vision me just pulling this brioche apart and shoving into my mouth? I know it is not the most polite or gentle manner to enjoy but it is that irresistible!
Raymund 21/10/20 06:26: I am a fan of Asian swirl breads too, love the red bean ones
Marcellina 21/10/20 14:42: This is just gorgeous! I'd love a slice right now! I've never cooked with spelt flour but I'd really like to try it.
SavoringTime in the Kitchen 26/10/20 22:28: Such a beautiful loaf! I just love the texture of brioche bread too. Great swirl!
Pam 4/12/20 17:49: WHAT A BEAUTY! You are such a talented baker.