Brioche loaf with dark chocolate for Mellow Bakers

für Rezept in Deutsch runterscrollen

The December Mellow Bakers Breads are already announced. As usual I´m late. I´ve just finished my second November Bread. After the Counrty Bread I made the Brioche.

As passionate baker I made Brioche before, for example Brioche-Zopf or Brioscia siciliana alle Mandorle. Both were delicious but the recipe of Hamelman is fabulous. I never made a Brioche with such a perfect fluffy crumb before.

Brioche loaf with dark chocolate for Mellow Bakers

I think I don´t have to say more, the pictures speak for themselves, don´t they?

Brioche loaf with dark chocolate
for 20 cm mold

Brioche loaf with dark chocolate for Mellow Bakers

250 g strong wheat flour
30 g Vanilla flavored sugar
15 g fresh yeast
6 g salt
2 cold eggs (M)
125 g cold butter
25 g water

Egg wash
1/2 egg mixed with a dash of milk

Place all ingredients except butter in the mixing bowl and mix on medium speed until all the ingredients are incorporated about 10 minutes. Mix on higher speed for 20 minutes, during this time add butter chunk continuously until all of it has been absorbed.
Let rest dough covered at room temperature for 1-2 hours then fold the dough, recover, and refrigerate overnight. The next day it is ready to use. Divide the chilled dough into 6 pieces form balls and if desired place a piece of chocolate in the center of the ball. Flatten the balls and place then in a mold. Cover and let rise for 2-4 hours. It must double in size.

Brioche loaf with dark chocolate for Mellow Bakers

Preheat oven to 180 C. Brush the brioche with the egg mixed with a dash of milk. Bake for 25 minutes, unmold and bake another 4 minutes. Let cool on a rack.


This is my 6th bread for the Mellow Bakers, till now I made the Rustic Bread, the Light Rye Bread, the 40 % Rye with Caraway, the The Roasted Potato Bread and the Country Bread.

More entries and recipes in English.

+++ Rezept in Deutsch +++

Mein sechstes Brot für die Mellow Bakers. Ich habe schon einige Brioches gebacken, aber dies ist eindeutig das Lufigste und Beste!

Brioche-Laib mit schwarzer Schokolade
für eine 20 cm Kastenform

Brioche loaf with dark chocolate for Mellow Bakers

250 g Weizenmehl
30 g mit Vanille aromatisierter Zucker
15 g Frischhefe
6 g Salz
2 kalte Eier (M)
125 g kalte Butter
25 g Wasser
1/2 Ei mit wenig Milch gemischt, zum Bestreichen

Alle Zutaten sollen kalt sein, um den Teig durch die lange Knetzeit nicht zu stark zu erwärmen.

Bis auf die Butter alle Zutaten in die Schüssel der Küchenmaschine geben und bei mittlerer Geschwindigkeit etwa 10 Minuten zu einem festen Teig verarbeiten. Butter in kleine Stücke schneiden und in Stücken zum Teig geben, während er weitere 20 Minuten bei mittlerer Geschwindigkeit geknetet wird. Je nach Raumtemperatur 1-2 Stunden gehen lassen, dann ein Mal falten und über Nacht im Kühlschrank lagern.

Am nächsten Tag in die 6 gleich grosse Stücke teilen, diese zu Kugeln formen und wenn gewünscht ein kleines Stück Schokolade in die Kugeln einarbeiten. Kugeln flachdrücken und in die mit Backpapier ausgelegt Form geben. Zugedeckt 2-4 Stunden gehen lassen. Das Teigvolumen muss sich verdoppeln.

Backofen auf 180 C vorheizen. Brioche mit Ei/Milchstreiche bestreichen und 25 Minuten backen. Brioche aus der Form nehmen und ca. 4 Minuten fertig backen. Auf einem Gitter auskühlen lassen.

7 Gedanken zu „Brioche loaf with dark chocolate for Mellow Bakers

  1. I’m so glad you’ve made this and posted those pictures, it looks just perfect and you’ve given me the answer for how to get the balls into the tin. I’d never have thought of flattening them and putting them in that way. I made a small lot of this dough the other day and started to put the balls in a tin, only they didn’t fit, so I took them out and put them in some muffin cases and ended up with muffin size brioche, which were fine, but nothing like as splendid as yours! So thank you Zorra. I hope this is the right place to leave the comment, it seems a long way down from the post. I am going to make the brioche again tomorrow and have it on Sunday for a birthday breakfast. Vielen Dank noch mal!

  2. REPLY:
    I have to admit, flatten the balls was not my idea. I found the inspiration here. ;-)

    I know there is a long way down to leave a comment. Unfortunately my blog-provider can´t find a solution or is not interested in finding one. :-( So thank you very much for scrolling down and leave a message.

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