Chocolate Swirl Brioche
| Yield: | 1 Servings |
| Categories: |
| BRIOCHE DOUGH | ||
| 2 | tb | Warm water (110 to 115 degrees F) |
| 2 | tb | Plus 1 teaspoon granulated sugar, divided |
| 2 | ts | Dry yeast |
| 3 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Salt |
| 9 | lg | Eggs; at room temperature, divided |
| 1 | c | (2 sticks) unsalted butter; softened |
| CHOCOLATE FILLING | ||
| 3 | oz | Semisweet chocolate; finely chopped |
| 1/2 | c | Heavy cream |
| 1 | lg | Egg; lightly beaten |
| 1 | ts | Vanilla extract |
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