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Set the indulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.

Source: Martha Stewart Living, June 2006



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How would you rate this recipe?
  • ethanpaige64gm
    1 MAY, 2016
    This recipe turned out great for me. I subbed instant yeast and I tweaked the proofing times to better fit my kitchen and equipment. I ended up adding about 1/2 cup of flour and used Nellie's free range eggs. I increased the chocolate to 10 ounces. I skipped the sugar on top, too. The brioche is soft with a terrific crumb. The swirls were gorgeous. Typical Pain au Chocolat pockets.... Very charming! This bread has a lot of personality.
  • elainekyu
    4 JAN, 2014
    @Mtdis I used 2 tsp of yeast and it was fine. Make sure your water is not too warm or too cold when making the "yeast mixture". Also, when letting the dough rise, I like to keep it in the oven with the oven light on. I live in Boston where the normal room temp in the winter is just not warm enough. The little light bulb in the oven is just the right amount of heat for the yeast to do its work. Hope this helps!
  • elainekyu
    4 JAN, 2014
    Wow, this recipe is truly fantastic!!! The brioche turned out soft and flaky just like what you can get at a bakery. I made the first loaf exactly as it said in the recipe and it turned out a little burnt on top and the chocolate chunks were weighing down the layers. For the second loaf, I pulsed some milk chocolate chips in a food processor, used parchment paper to line my pan, and baked at 350 at 35 mins. It turned out PERFECT. Yummm!!!
  • Mtdis
    31 MAR, 2013
    Unfortunatelly the dough wont rise :( are you sure that the amount of yeast is only 2 teaspoons??? It seems to me that it should be 2 tablespoons....

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