Chocolate Swirl Brioche
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into tablespoons, softened, plus more for bowl and pans
- 2 tablespoons warm (105 degrees to 110 degrees) water
- 1/4 cup plus 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 4 to 4 1/4 cups all-purpose flour, plus more for work surface
- 2 1/4 teaspoons salt
- 9 large eggs
- 9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
- Coarse sanding sugar, for sprinkling
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