JONAS'S CHOCOLATE SWIRL BRIOCHE

We're snowed in. Big time! Baltimore is in the middle of Storm Jonas, one of the greatest winter storms on record in the Mid-Atlantic. The streets haven't been plowed, businesses are closed (except for a few wonderful bars who we're more than happy to trek through the snow a few blocks to frequent!), and we're crossing our fingers that our electricity doesn't go out! All this snow called for a nice cozy breakfast:) Like every other Baltimorean, I stocked up on groceries before the snow hit. But of course, I forgot about the fact that I'd probably spend my weekend baking and didn't buy any milk to cover my bases! Not that milk is needed for everything, but it's good to have on hand if you're planning on baking and haven't decided what you're baking yet. I woke up this morning and had my heart set on some sort of sweet dough bread loaf... Yesterday my housemates and I were talking about how we have a full gallon bag of half-used baking chocolate bars that we should try to use up, so I figured I'd branch the two by adapting a Smitten Kitchen recipe one of my old housemates used to make. Trouble was, I still didn't have milk. But, I did have Greek yogurt! So I did a little experimenting and it actually turned out to be fantastic!

jonas's chocolate swirl brioche

1/4 cup warm water
1/2 teaspoon yeast
1 1/8 cup flour
1 tablespoon + 1 teaspoon sugar
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup plain Greek yogurt
4 tablespoons butter
1/2 cup finely chopped chocolate (also use the shavings that pile up when chopping!)

egg wash

1 large egg
1/2 teaspoon salt
2 teaspoons water

Combine the warm water and yeast in a glass measuring cup. Mix the flour, sugar, and salt in a standing mixer. Add the yeast mixture, yogurt, and egg and mix with the paddle attachment on medium-low speed for about ten minutes. Add the butter and beat for five more minutes. Then add the chocolate and mix until well combined. Transfer to a oiled bowl, cover, and let rise in a warm place for two hours. Then roll out the dough into a log, about 28" long, on a slightly floured surface. Make the log into a U shape (facing you), then wrap the tips of the U around each other once so that they are loosely twisted together. Then fold the twisted ends towards you so that the tips end up at 5 and 7 o'clock and your log looks like a pretzel. Transfer to a cookie sheet lined with parchment paper. Make the egg wash by lightly beating the egg with salt and water using a fork. Then brush a thin layer over the dough. Let rise for 15 minutes while you preheat your oven to 350 degrees. When you're ready to bake, brush another thin layer of the egg wash over the dough before placing the loaf in the oven. Bake for 30 minutes until golden brown on top. Serve warm to stay warm on a wintery day!

You can't really see the snow since we're on the fourth floor, but trust me, it's out there!