chocolate briocheno.. this is not a log cake ヾ(@† ▽ †@)ノ… it’s my log bread… heh heh…. but it’s always fun to play with food isn’t it? O(≧∇≦)O

Recipe adapted from/食谱取自于: Food & Wine

chocolate briocheIngredients (makes 2  9-by-4 1/2-inch loaves)

1/4 cup plus 1 tablespoon milk, warmed
1/4 cup sugar
1 package active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons salt
1 teaspoon finely ground Sichuan peppercorns
1/2 cup semisweet chocolate chips
7 large eggs
2 sticks unsalted butter, at room temperature

Directions

chocolate brioche– In a small bowl, combine the warmed milk and 1 teaspoon of the sugar. Sprinkle the yeast over the milk and stir lightly. Let stand until foamy, about 5 minutes
– In the bowl of a standing mixer fitted with the paddle, combine the flour, cocoa, salt, ground Sichuan peppercorns, chocolate chips and the remaining 3 tablespoons plus 2 teaspoons of sugar and mix well. With the machine at medium low speed, beat in the yeast mixture. Add 6 of the eggs, one at a time, scraping down the side of the bowl as necessary. Reduce the speed to low and beat in the butter, 1 tablespoon at a time, until thoroughly incorporated; scrape down the sides of the bowl a few times. The dough should be soft, smooth and slightly sticky
– Transfer the dough to a floured bowl, cover with plastic wrap and let stand in warm place until risen and puffy, about 1 hour
– On a floured work surface, pat down the dough. Gather it into a ball. Flour the bowl and return the dough to it. Cover and let stand again until risen, about 45 minutes
– Generously butter two 9-by-4 1/2-inch loaf pans. Turn the dough out onto a floured work surface and cut it in half. Pat each half into a 9-by-8-inch rectangular loaf and transfer to a prepared loaf pan, seam sides down; neatly fold in the ends. Loosely cover with plastic wrap and let stand until the dough fills the pans, about 1 hour
– Preheat the oven to 350°. Beat the remaining egg and brush some over the tops of the loaves. Using a sharp knife, make a lengthwise slice in the center of each loaf. Bake for 35 minutes, rotating the loaves halfway through baking, until they sound hollow when tapped. Transfer the pans to a rack to cool slightly, then run a knife around the edges and turn the loaves out onto the rack. Serve the brioche warm or at room temperature
– The loaves can be wrapped well and frozen for up to 1 month

Personal notes:

chocolate brioche– i halved the recipe to make a loaf. i omitted the peppercorn (as we did not like this “surprise”); and i will suggest using 1/2 cup dark chocolate chips for a halved recipe
– the dough is very soft, so i added 2 tbsp to give it a bit more structure so i could jelly-roll it into a log. my bread was not baked in a pan
– after trimming the dough into a rectangle, i used the trimmed bits to further jelly roll and stuck it onto the main dough so they look like mini trunks
– after brushing the dough with egg wash, i used a fork to draw swirls on the dough but as it is a chocolate dough, the swirls were not too apparent. further, i wanted a stronger chocolate taste to the bread, so i piped 85% melted chocolate on the log and decorated the bread with acorns (made from chilled coffee ganache)

chocolate brioche… and so i serve log bread for breakfast… and i’m gonna serve this with NUTELLA!! ヾ(@^▽^@)ノ

I am submitting this to the “Baby Sumo’s Christmas Recipes Collection 2013” event which is hosted by Baby Sumo of Eat Your Heart Out

Pollution index: 28 (excellent)

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(19) Comments

  • 0620 (December 20, 2013)

    还以为是树桐蛋糕卷
    原来是标奇立新的树桐面包咧
    太厉害了 @@\”\”

    • 0620 (December 20, 2013)

      哎哟 标新立异才对
      看我,被妳的面包看傻眼了 呵呵!!

  • eileen (December 20, 2013)

    哈哈哈!我也是被骗了啦!
    你这双巧手真的又再创造奇迹了。

  • Nasi Lemak Lover (December 20, 2013)

    well done!! it look exactly like a log !

  • Mel (December 20, 2013)

    You are indeed very creative…..never thought of log bread. Looks real yummy.

  • Esther Lau (December 20, 2013)

    Omg…Look like real log and very good idea of using bread instead of cake! Many thumbs up to you my dear Victoria 🙂

  • May Law (December 20, 2013)

    哇! 你的蛋糕上还有个漂亮的蘑菇, 真是太棒!

  • Ann Low (December 20, 2013)

    hehee…. I also thought is a log cake. Looks pretty and yummy!
    Merry X\’mas!

  • Jozelyn Ng (December 20, 2013)

    你再一次让我有惊喜了!

  • kan wan fong (December 20, 2013)

    谢谢你的到访,我好高兴有缘看到你那么精彩的部落格,超爱你的作品^_^

    • 婉婉下午茶 (December 20, 2013)

      谢谢你的到访,好高兴有缘看到你那么精彩的部落格,超爱你的作品!!

  • Baby Sumo (December 20, 2013)

    Oooo I saw it and I thought it was log cake! Bread is looking really soft. Thx for linking!

  • Vivian pang (December 20, 2013)

    Wow! If you not mentioned I thought is log cake. Love the chocolate swirls on your log. Great to serve during Christmas 🙂

  • 柠檬叶 (December 20, 2013)

    是罗,我也以为是蛋糕呢,原来是面包,哈哈哈。。。太逼真了!
    想问下那个蘑菇口以吃不?太爱了,哈哈哈哈。。。

  • moon (December 21, 2013)

    喜欢那些小蘑菇,可爱死了

  • Mich Piece of Cake (December 21, 2013)

    Your log bread is so so pretty! Wishing you a Merry Christmas and Happy New Year!

  • lena (December 21, 2013)

    this is so pretty! you can open a bakery!!

  • Zoe (December 23, 2013)

    Hi Victoria,

    Salute Salute!!! Your bakes are always made with deep thoughts and dedications!

    Your log bread looks very pretty and impressive with all the fine details… Wow!

    Before going… I like to wish you a Merry Christmas and Happy 2014!!! Baking and blogging with you for the year 2013 has been an amazing journey!!!

    Zoe

  • xiao (December 23, 2013)

    啊!!!尖叫ING……^^
    一上来就被这巧克力树桐面包给吸引住!太喜爱了。。。

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Victoria Bakes – Baking into the Ether