Bun Marbled Chocolate

DESSERTS (2) PASTRY (2)

PREPARATION
30 MIN
COOKING
35 MIN
WAITING
1H 30 MIN
PORTIONS
8
Freezes
INGREDIENTS

Brioche

500 ml (2 cups) unbleached all-purpose flour

1 ml (¼ tsp.) Salt

125 ml (½ cup) warm milk

30 ml (2 tbsp.) Sugar

5 ml (1 tsp.) Instant yeast

2 eggs

125 ml (½ cup) unsalted butter, softened, cut into cubes
Chocolate Filling

30 ml (2 tbsp.) Melted butter

30 ml (2 tbsp.) Cocoa

30 ml (2 tbsp.) Corn syrup

125 ml (½ cup) mini chocolate chips
Gilding

1 egg

15 ml (1 tbsp.) Water

PREPARATION

Brioche
In the bowl of a stand mixer with the dough hook, combine flour and salt. Make a well. Pour milk. Add sugar and yeast. Mix. Add eggs. Knead the dough for 2 minutes. Add the butter gradually and knead the dough 2 to 3 minutes or until it is smooth and sticky. Place in an oiled bowl. Cover with plastic wrap and let rise for 1 hour in a warm and humid place.
Chocolate Filling
Butter a loaf pan 24 x 10 cm (9.5 x 4 inches) and a capacity of 1.5 liters (6 cups). Book.
In a bowl, mix the butter, cocoa and corn syrup. Book.
Remove dough from bowl and place on a floured surface. Roll dough into a rectangle of 50 x 20 cm (20 x 8 in). Distribute the chocolate topping on the entire surface. Sprinkle with chocolate chips. Roll both ends inward, bringing them to the center. Place dough in pan. Cover with plastic wrap and let stand 20 to 30 minutes in a warm, humid place or until the dough exceeds the mold 5 cm (2 inches). The ambient temperature and the yeast can change the wait time may be longer.
Place rack in center of oven. Preheat oven to 180 ° C (350 ° F).
Gilding
In a bowl, combine egg and water. Using a brush, brush the surface of the dough.
Bake about 35 minutes or until the pastry is golden brown. Let cool

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