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chocolate brioche

Chocolate Brioche               makes about 2 ¼ pound dough                         Brioche is a French invention: An elegant yeasted dough, a cross between bread and pastry. It is not  real sweet but filled with eggs and butter.      Sponge:
: 2.7 ounces whole milk, 100 degrees                                     
   2 teaspoons instant yeast
 1 egg, slightly beaten
1 + 1 cup unbleached all-purpose flour
Dough:
2.7 ounces granulated sugar
1 teaspoon kosher salt
4 eggs, slightly beaten
 ¾ + ½ unbleached all-purpose flour
 ¼ cup Dutch cocoa powder
 6 ounces unsalted butter, room temp
 1. Put the milk, yeast, egg, and 1 cup flour in the bowl of a heavy duty mixer. Mix the ingredients together with a rubber spatula, mixing just until everything is blended
. 2. Sprinkle the remaining cup of flour to cover the sponge. Set the sponge aside to rest uncovered for 30 – 40 minutes
. 3. After this resting time, the flour will crack, your indication that the yeast is moving along properly
. 4. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set the bowl into the mixer, attach the dough hook; mix on low speed for one minute or two, just until the ingredients look as if they’re about to come together
. 5. Still mixing, slowly add the ½ cup flour. When the flour is incorporated, increase the mixer to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
 6. During this mixing period, the dough should come together, wrap itself around the hook, and slap the sides of the bowl.
 7. If after 7 – 10 minutes, you don’t have a cohesive, slapping dough, add up to 3 tablespoons more flour. Continue to beat, giving the dough a full 15 minutes in the mixer – don’t skimp on the time; this is what will give the brioche its distinctive texture.
8. With the mixer on medium low, add the butter a few tablespoons at a time. This is the point where you may think that you have made a huge mistake because the dough that you worked so hard to make smooth will fall apart – carry on.
 9. When all the butter has been added, raise the mixer speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
 10. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2 – 3 minutes, add up to an additional tablespoon flour.
11. First Rise: Transfer the dough to a very large butter bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2 to 2 ½ hours.
 12. Second Rise and Chilling: Deflate the dough by placing you fingers under it, lifting section of dough then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap; refrigerate dough overnight, or for at least 4 – 6 hours, during which time it will continue to rise.
 After this long chill, the dough is ready to use in any recipe calling for brioche dough.
 
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