Bake
Chocolate Swirl Brioche
Popular on Food52
7 Reviews
Peyton W.
November 13, 2019
I attempted makingthis and followed the directions and the inside was still raw, and the outside was super brown, just about to burn. I can't figure out what i did wrong.
Christine K.
January 14, 2018
I was attempting the sugared cardamom brioche and was unsure at what speed to mix the dough and probably overmixed it by waiting for the dough hook to incorporate all the ingredients. Is there a reason this recipe has a more involved, detailed process and the other recipe is "dump it all in a bowl and mix for 10 minutes"?
Posie (.
January 14, 2018
Good question! You can just use the “dump in all in method” for either but I find that since there is less flour in this dough and thus a smaller amount overall, it’s easier to knead and come together if you add the butter bit by bit. It won’t make a difference in the final texture it just helps get the dough to a “kneadable” texture more quickly and it’s my method for mixing it that works best with less flour. But again, either method works for either dough since they’re very similar and really the MOST important thing for recipe success is to not skimp on the kneading. The dough should be very smooth and elastic and saying and if it’s still sort of bumpy looking, keep kneading! It can take at least 10 min.
Christine K.
January 14, 2018
Ok. By the time it was all said and done, I'd decided that next time I make the sugared cardamom brioche I'm going to start with the paddle attachment and switch to the dough hook after the ingredients are mixed. I have a kitchen aid stand mixer, and with just the dough hook I mixed for closer to twenty minutes and had to stop and scrape down several times. Also, at what speed do you mix the dough? I went med-lo because I was unsure.
Christine K.
January 14, 2018
The dough itself was fine and is on its second rise at the moment. I added maybe 2 tbsp of flour toward the end of the mixing
See what other Food52ers are saying.