Chocolate Swirl Brioche

1: In the bowl of a stand mixer, combine all ingredients except butter and nutella. Using dough hook, mix on low for 8-10 mins or until smooth.

2: Next add in butter and mix on low-med until butter is fully incorporated, about 10 mins. Once dough passes window pane test, form dough into a smooth ball, place into a large bowl, cover, and let rise at room temp (ideally 75-85 degrees F) until almost double in size. Then transfer to fridge to rest overnight (up to 12 hrs).

3: The next day on a floured surface, roll out proofed dough to 13”x13” square. Smooth nutella over and roll into a log. Cut the log down the center. Turn the log so the interior is facing upwards and twist the two sections together.

4: Transfer dough to a greased 9x5 loaf pan. Cover and let rise for ~1hr or until almost doubled in size and noticeably puffy.

5: Preheat oven to 350°F. Bake loaf for 35-45 mins until exterior is golden brown and interior is at least 205°F. If top is getting too brown, tent the top with some aluminum foil.

6: Optional: combine 40g of sugar and water in a pot over medium heat until dissolved. Let cool then brush over brioche.