Brioche dough

1. Rehydrate the dry baker's yeast in the warm milk and let stand for about 5 minutes.
2. In the bowl of a mixer fitted with the dough hook, place the flour, powdered sugar and salt and mix on medium speed.
3. Add the melted and cooled butter, the egg yolks and then the milk containing the baker's yeast and knead for about 5 to 7 minutes until you have a smooth ball of dough.
4. Cover with a cloth and let it rise at room temperature for 1h30 - 2 hours. (double in volume)
5. Place the dough on a floured work surface and degas with your hands.
6. Divide the dough into 4 balls and roll them out on a sheet of parchment paper into large discs of dough about 3 mm thick.

Chocolate Filling

1. In a small bowl place all ingredients, chopped chocolate, butter, sugar and powdered sugar.
2. Heat in microwave for 1-2 minutes until melted and smooth.

Assembly

1. Place a first disk of dough on a baking sheet covered with baking paper.
2. Spread a layer of chocolate filling over the entire surface and cover with a second disk. Repeat this step twice and finish with the last disc of dough.
3. Cut out a round shape using a large plate about 10 inch / 25 cm in diameter.
4. Press lightly with a glass or small bowl to mark the center.
5. First cut into 4 pieces, leaving the center intact (see picture), then cut each piece in half again to get 8 pieces and repeat until you have 16 strips of dough.
6. Roll up each strip about 2 times and each in opposite directions and seal the ends.
7. Let the dough rise for 30 minutes to 1 hour.

Baking

1. Preheat oven to 347°F / 175°C.
2. Apply a layer of gilding with the remaining egg white and a pastry brush.
3. Bake for about 20 minutes until you have a puffy, nicely browned brioche.
4. Let cool slightly, sprinkle with confectioner's sugar and serve.