"Thousand Layer" Chocolate Brioche

Gather all your ingredients, ensuring the butter for laminating is cold. (Prep time: 5 minutes)

In the bowl of a stand mixer, combine warm milk and dry active yeast. Let stand until foamy. (10 minutes)

Add flour, eggs, sugar, and salt to the yeast mixture. Using the dough hook, knead until the flour is mostly incorporated. (1 minute)

Add the very soft butter and continue kneading until a smooth, elastic ball of dough forms. (4-5 minutes)

Place the dough in a lightly buttered bowl, cover, and let rise in a warm place until doubled in size. (2-3 hours)

Punch down the dough and divide it into two equal pieces. Form each piece into a smooth ball, place in a plastic bag, and refrigerate overnight for optimal flavor and texture. Alternatively, use immediately. (20 minutes)

When ready to bake, roll one portion of dough into a 14x10 inch rectangle on a lightly floured surface.

Spread the cold butter evenly over two-thirds of the dough, leaving a ½-inch border. (5 minutes)

Fold the unbuttered third of the dough over the buttered portion, then fold the remaining buttered third over that, creating a trifold. Gently press and seal the edges. Fold in thirds again to form a square. Wrap tightly in plastic wrap and freeze until firm but not completely frozen. (15 minutes)

Roll the dough out again into a rectangle about ¼ inch thick and repeat the folding process. Rewrap and freeze until firm. (15 minutes)

Roll the dough into a rectangle, fold into thirds (keeping a rectangular shape). Freeze until firm. (15 minutes)

Roll the dough into a 12x6 inch rectangle. Freeze until firm. (15 minutes)

Trim about ⅛ inch from the edges of the dough. Cut the rectangle into four smaller rectangles. (5 minutes)

Take one rectangle (keeping the others chilled) and make two cuts lengthwise, stopping ½ inch from the top, creating three strips. Braid the strips together, sealing the bottom. Flip the braid over and distribute about 1 tablespoon of dark chocolate chunks along the center. Roll the braid up from the smaller end into a knot, seam-side down. Place in a buttered muffin tin. (10 minutes per brioche)

Repeat with remaining dough rectangles. Cover the muffin tin and let rise in a warm place until doubled. (1 hour)

Preheat oven to 400°F (200°C).

Brush the brioche with egg wash, sprinkle lightly with coarse sea salt, and generously with granulated sugar. (5 minutes)

Bake on the center rack until golden brown. If browning too quickly, tent with foil after 15 minutes. (20-25 minutes)

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (5 minutes)

Serve and savor the delightful layers of buttery, chocolatey goodness!