Back in the day about 3 years ago, most of my pictorial posts did so well in terms of engagement and traffic with some posts acquiring over 2400 views per post in a day and now I am working towards getting more of that traffic back of course by switching back to back on videos and pictorials. I later slowly but surely upgraded to making food videos, looking back at my first couple of videos -I can’t help but cringe since they weren’t my best work. I clearly didn’t have the best tools but the most important part is I tried this method out no matter the tools I had at hand. I basically started shooting with my phone and that still happens up to date, but with so much improvement to take note of. Such videos perform much better on both my Instagram and Facebook pages, lately on specific posts they’ve been scooping between 8,000 to 15,000 views which is traffic I don’t get to see everyday. Working with brands has also helped in bringing my traffic level to another whole new level. Thanks for making time to watch and share them, it means a lot to me and gives me courage to create more content for you. There is still quite a lot of work for my YouTube channel, so far we are at 69 subscribers “damn, we clearly have to start from somewhere” blows kisses to the die hard fans, keep watching, sharing and enjoying as you interact with me in the comment section. Last but not least my blog subscribes are slowly growing as well, and so far we have 114 people for the #TDFoodiegang. I appreciate you guys a lot, without you guys I wouldn’t be here.
Moving swiftly to this recipe.
A Brioche is a French pastry similar to a highly enriched bread which is high on egg and butter content giving it a rich and tender texture.
To make this french brioche bread not only sound fancy but look fancy too, braiding it will take it to a whole new level. There is nothing more satisfying to me and your guest than a braided chocolate brioche bread that is super fluffy and so decadent at the same time. Just pour your self some brewed coffee or have it with a cold glass of milk. Its so so good.
Here is what you’ll need to prep it:
Prep time: 20 mins 1st Proofing: 1 hour 30 mins 2nd proofing: 30 mins
Bake time: 20 mins Total time: 2 hours 40 mins
Yields: 2 chocolate brioches’
- 3 – 1/2 cups of all-purpose flour
- 1/4 teaspoon of salt
- 1 Tablespoon of active dry yeast
- 1 cup of warm milk
- 2 Tablespoons of castor sugar
- 50 g of softened margarine
- 2 eggs
- 1 cup of grated dark semi -sweet chocolate
Important tools used:
- An oven
- Stand mixer + dough hook
- mixing bowls
- cling film foil
- baking tray
- rolling pin
- Cheese grater
Step 1: Activate the yeast mixture: – In a bowl, add in the yeast + sugar + warm milk + 1 egg = mix everything together and set it aside for 10 mins to activate. Once its’ activated it will have bubbles at the top, smells like alcohol and have foam at the top.
Step 2: Prep the dough: – In the bowl of a stand mixer, add in the flour + salt + margarine + the activated yeast mixture. Attach the mixer with a dough hook and turn it on to mix for at least 8 to 10 mins, until the dough is smooth and cleans the bowl at the bottom and sides of the bowl.
Step 3: 1st proofing: – In a large bowl, generously grease it with vegetable cooking oil both on sides and inner bottom. Place in the dough and lightly grease the dough on both sides and cover the bowl with a cling film foil. Set it a side in a warm area for 1 hour 30 mins to double in size.
Step 4: Roll & prep the dough: – Remove cling film, punch out the dough right in the middle to remove the air. On a clean counter top, lightly flour the surface, knead the dough for 30 seconds, just to remove more air. Divide the dough into two equal parts. Set one a side and cover it. Start working on the other. First try shaping it into a rectangular shape. Roll it out thin. Generously sprinkle the grated chocolate and firmly press it down with your palm. Firmly roll from the longest part, just like that of a cinnamon roll bun. In the middle of the roll, cut right in the middle from end to end. Turn each strip with the chocolate side facing up. Fasten one of the ends of each strip of dough together and firmly. Do a twist out of the two dough strips, and fasten the other end with each other. Bring each of the ends together to make a circle.
Step 5: 2nd proofing: – Transfer each of the braided wreath chocolate brioche dough to a baking tray. Cover with cling film foil to double in size in a warm area for 30 mins.
Step 6: Preheat the oven to 220 C .
Step 7: Lightly brush an egg wash on top of the brioches’.
Step 8: Bake in the oven for 20 mins over a preheat oven at 220 C
Step 9: Cool for 20 mins and serve right after with some cold glass of milk.