"Thousand Layer" Chocolate Brioche Recipe

Thousand Layer Chocolate Brioche - That's Just an Estimate. The layers might not reach a thousand, but the look of all those flaky layers is irresistibly tempting. The texture is better, too. If you're looking for a simpler version, you can skip the lamination step, just make the brioche dough, roll it out, cut it into rectangles, and proceed with filling and knotting. They will still taste delicious, and you'll save a few tablespoons of butter in the process. But, if you're after that signature layered texture, it's worth the extra effort. You can also stuff these with nuts, dried fruit, or other goodies if you prefer. Don't overfill though, and have fun personalizing them. Lets get started!

Ingredients

• cup warm whole milk
• 1 package active dry yeast
• 4 cups all-purpose flour
• 3 large eggs, beaten
• cup white granulated sugar
• 1 teaspoon fine salt
• 6 tablespoons unsalted butter, very soft
• 4 tablespoons unsalted butter for laminating dough
• cup dark chocolate chunks
• 1 large egg for brushing
• Coarse sea salt
• White granulated sugar

Directions

Step 1: Gather all your ingredients.

Step 2: In the bowl of your stand mixer, combine the warm milk and active dry yeast. Let it stand for about 10 minutes until the yeast starts to bubble.

Step 3: Add the flour, eggs, sugar, and salt to the yeast mixture. Using the dough hook, knead the mixture for about 1 minute until the flour begins to incorporate.

Step 4: Add the soft room temperature butter and continue kneading for about 4 to 5 minutes until a smooth dough ball forms.

Step 5: Transfer the dough to a lightly buttered bowl, cover it, and let it rise in a warm spot until it doubles in size, around 2 to 3 hours.

Step 6: Once risen, punch the dough down and divide it into 2 equal pieces. Shape each piece into a smooth ball and place them into separate plastic bags. Refrigerate the dough overnight for best results, or use it immediately. Each ball will make 4 brioche pieces.

Step 7: When ready to proceed, roll each piece of dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft butter over two-thirds of the dough, leaving a half-inch border along the edges.

Step 8: Fold the unbuttered third of the dough over the top, then fold the opposite end to complete a trifold. Press and seal the edges gently.

Step 9: Fold the dough in thirds again to form a square. Wrap it tightly and place in the freezer for about 15 minutes to chill and firm up.

Step 10: Roll the dough out into a rectangle about inch thick. Repeat the folding-in-thirds process. Wrap the dough again and chill it in the freezer for another 15 minutes. If needed, use a little water to help the dough stick.

Step 11: Roll the dough out into a rectangle again. This time, fold it into thirds, but leave it as a rectangle (do not fold it a second time). Wrap and place in the freezer until it firms up, around 15 minutes.

Step 12: Roll the dough into a 12 x 6 inch rectangle and chill for about 15 minutes until firm.

Step 13: Trim the doughs edges to about 1/8 inch and cut it into 4 rectangles, each about 6 x 3 inches.

Step 14: Take one rectangle and, starting inch from the top, make two cuts all the way down to create 3 strips of dough. Braid these strips together and seal the bottom.

Step 15: Flip the braided dough over and add about 1 tablespoon of dark chocolate chunks along the center (or more to taste). Roll the dough from the smaller end to form a knot.

Step 16: Place each knot seam-side down into a buttered muffin tin. Repeat with the remaining dough and braids.

Step 17: Cover the muffin tin and let the dough rise in a warm spot until doubled in size, around 1 hour.

Step 18: Preheat your oven to 400F (200C).

Step 19: Brush the brioche knots with an egg wash. Sprinkle lightly with coarse sea salt and generously with white granulated sugar.

Step 20: Bake the brioche for 20 to 25 minutes, or until golden brown. If they are browning too quickly, cover them with aluminum foil after 15 minutes.

Step 21: Allow the brioche to cool in the tin for about 5 minutes, then transfer them to a rack to cool completely before serving.

Step 22: Serve and enjoy your delicious, flaky, chocolate-filled brioche!

Nutrition Facts (per serving)