The spiced braid with chocolate is a soft and leavened brioche. Ideal for Christmas breakfast (but not only!), to dip into a steaming cup of chocolate or milk. It is a simple, versatile, and scenic recipe. Simple, because you only need to mix the ingredients in the mixer and let the dough rise well. Versatile, because you can propose this dessert in many versions. In this one, I’ve added cinnamon, ginger, and orange zest for flavoring, and to make it even more delicious, I’ve included dark chocolate chips. Finally, scenic because the dough has a beautiful braid shape, making it even more amazing.
So let’s prepare this brioche together, to give your loved ones a sweet awakening.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Spiced Braid with Chocolate
For the dough
- 4 cups all-purpose flour
- 1.06 oz sugar
- 0.35 oz fresh yeast
- 5.64 oz butter
- 3 eggs
- 1 orange
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 3.53 oz dark chocolate chips
- 1 egg yolk
- 1 tsp milk
- 1.76 oz sugar sprinkles
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Preparation of the Spiced Braid with Chocolate
The dough
Soften the butter at room temperature.
Pour the flour into a bowl with the sugar, orange zest, crumbled yeast, and salt (away from the yeast).
Start kneading with the mixer (use the dough hooks) at low speed, gradually adding the whole eggs.
Now add the butter in pieces and continue working at medium speed for about 7 minutes until the mixture is elastic and detaches from the sides of the bowl.
Then, add the cinnamon, ginger, and chocolate chips. Work the dough with your hands for three minutes.
Form a ball and place it in a floured bowl. Cover it with a floured cloth and let it rise for an hour in a warm place. It should double in size.
Take the dough and gently press it with your hands to release the air.
Divide it into three equal parts and form cylinders on a floured surface. They should be 12.6 inches long
Place the cylinders next to each other. Then form the braid. Take the right cylinder and place it in the center of the other two. Then take the left one and place it in the center, and so on until they are completely braided.
Now, place the braid in a springform pan with a central hole, previously buttered and floured. Join the ends of the braid, cover it with a plastic wrap, and let rise for 3 hours in a warm place.
Brush the braid with the egg yolk beaten with milk. Sprinkle the surface with cinnamon and ginger (mix them first). Finally, add the sugar sprinkles.
Bake the braid in a preheated oven at 356°F, for 25-30 minutes.
Finally, let your spiced braid with chocolate cool before unmolding.
This brioche lends itself to many variations.
1) Instead of chocolate chips, you can add the same amount (100 g) of raisins. Or, if you don’t like dark chocolate, opt for milk chocolate chips. If you’re super indulgent, add both types.
2) Or you can add mixed candied fruits or chopped hazelnuts or almonds.
3) You can replace the sugar sprinkles with almond flakes (50 g) or pistachio granules
4) You can brush the braid with a white or cocoa glaze, or with melted dark chocolate.
