The Christmas Chocolate Brioche Bread is made with the chocolate sweet bread dough by master P. Giorilli. In my version, I omitted the candied orange and decorated it with sugar granules and dark chocolate. This sweet bread is very soft and fluffy, and it’s a great alternative to panettone and pandoro to serve during the Christmas holidays. An easy-to-make leavened bread that the whole family will love.

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Difficulty: Easy
Cost: Medium
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

4 cups flour (W350)
3/4 cup sugar
3/4 cup butter (soft)
4 eggs
3 egg yolks
1 oz fresh brewer's yeast
5 oz sourdough
1 1/2 tsp salt
2 tbsp honey
3 1/2 oz dark chocolate
1 vanilla bean
1 egg white
2 tbsp sugar granules
1 oz dark chocolate
2 tbsp powdered sugar

Tools

1 Stand Mixer
1 Pastry Board
1 Dough Scraper
1 Baking Pan

Steps

Pour the water into the stand mixer bowl with the brewer’s yeast and sourdough. Attach the flat beater and let dissolve for 2-3 minutes at the lowest speed.
Add the flour and eggs.
After a few turns, add the salt.
Continue mixing until the dough is smooth and elastic.
Gradually incorporate the sugar, vanilla, and honey.
At this point, add the egg yolks.
Knead the dough until it is well-elastic.
Add the soft butter mixed with the salt in 3-4 portions, keeping the dough elastic all the time. Finally, add the dark chocolate and let it incorporate for 2 minutes.
Stop the machine and let it rise at 57°F-61°F for 12 hours.
On a slightly floured surface, divide into two pieces. Shape two well-rounded dough balls and place them in two 8-inch molds or one 10-inch mold. Cover with plastic wrap not in contact and let rise again for 4-5 hours at 77°F-79°F.
Brush with egg white and decorate with sugar granules and dark chocolate chips.
Dust with powdered sugar.
Bake at 356°F for 30 minutes in a preheated static oven.
Do the toothpick test to check if the inside is dry.
Remove from the oven and let cool completely before opening.