Thousand Layer Chocolate Brioche Bread

Follow our step-by-step guide on how to make Thousand Layer Chocolate Brioche Bread.

1. Step 1

   To start your delicious Thousand Layer Chocolate Brioche, gather all your ingredients and set them within reach.

2. Step 2

   In the bowl of your stand mixer, combine warm milk with active dry yeast, letting it sit for about 10 minutes until it becomes frothy and fragrant.

3. Step 3

   This is the magic moment when the yeast awakens! Next, add flour, beaten eggs, sugar, and salt to the yeast mixture.

4. Step 4

   Using the dough hook, knead the mixture for about a minute until the flour is mostly incorporated.

5. Step 5

   Now, it’s time to introduce the very soft butter into the dough.

6. Step 6

   Knead for an additional 4 to 5 minutes until you have a smooth, elastic ball of dough that feels just right.

7. Step 7

   Transfer your lovely dough to a lightly buttered bowl, cover it snugly, and let it rise in a warm spot until it doubles in size—this should take about 2 to 3 hours.

8. Step 8

   Once it has risen beautifully, gently punch down the dough to release the air, then divide it into two equal pieces.

9. Step 9

   Shape each piece into a smooth ball and place them in separate plastic bags.

10. Step 10

    For the best results, refrigerate overnight, or you can use them right away.

11. Step 11

    Each half will yield four delightful brioche.

12. Step 12

    When you’re ready to bake, roll each piece of dough into a rectangle measuring 14 x 10 inches.

13. Step 13

    Spread 4 tablespoons of soft butter over two-thirds of the dough, leaving a 1/2 inch border around the edges.

14. Step 14

    Now, fold the unbuttered third over the buttered section, then fold the opposite end over to create a neat trifold.

15. Step 15

    Gently press and seal the edges to keep all that buttery goodness inside.

16. Step 16

    Fold the dough into thirds again to form a square, wrap it up, and place it in the freezer for about 15 minutes until it’s cold and slightly firm.

17. Step 17

    After the first chill, roll the dough out to about 1/4 inch thick and repeat the folding process.

18. Step 18

    Wrap it up and freeze again for another 15 minutes.

19. Step 19

    If you find the dough isn’t sticking together, a little water can help.

20. Step 20

    Roll it out into a rectangle once more and fold it into thirds, keeping it as a rectangle this time—no more folding! Wrap it and freeze until it’s cold and slightly firm, which should take about 15 minutes.

21. Step 21

    Next, roll the dough into a 12 x 6 inch rectangle and pop it back in the freezer for another 15 minutes.

22. Step 22

    Once chilled, trim about 1/8 inch from the sides and cut the dough into four rectangles, each measuring about 6 x 3 inches.

23. Step 23

    Take one piece of dough (keeping the others refrigerated) and make two cuts starting 1/2 inch from the top, cutting all the way to the bottom to create three strips.

24. Step 24

    Braid these strips together and seal at the bottom.

25. Step 25

    Flip the braid over and add about 1 tablespoon of dark chocolate chunks along the center, or more if you’re feeling indulgent.

26. Step 26

    Roll from the smaller end to form a knot and place it seam side down in a buttered muffin tin.

27. Step 27

    Repeat this delightful braiding process for all pieces of dough.

28. Step 28

    Once you’ve shaped them all, cover the muffin tin and let the brioche rise in a warm spot until they double in size, which should take about an hour.

29. Step 29

    While they’re rising, preheat your oven to 400°F (200°C).

30. Step 30

    When the brioche are ready, brush the tops with an egg wash and sprinkle lightly with coarse salt and generously with granulated sugar for that perfect sweet and salty balance.

31. Step 31

    Bake in the preheated oven for 20 to 25 minutes, or until they’re beautifully browned.

32. Step 32

    If they start to darken too much, tent them with aluminum foil after 15 minutes to protect that golden color.

33. Step 33

    Once baked, allow the brioche to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

34. Step 34

    Now, it’s time to serve and enjoy your scrumptious Thousand Layer Chocolate Brioche! Each bite is a delightful experience, filled with layers of buttery goodness and rich chocolate.

35. Step 35

    Happy baking!.