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1
Put the flour and yeast in the bowl of a standing mixer fitted with the paddle.
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2
(If you are using fresh yeast, crumble it into the flour and continue to crumble until the mixture resembles fine crumbs.)
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3
Add the milk and eggs and beat at medium speed until you have a smooth dough.
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4
Add the butter a few pieces at a time and beat at medium speed until completely incorporated.
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5
Whisk the sugar, cocoa powder, and salt together.
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6
Change to the dough hook.
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7
Add the dry ingredients to the bowl and mix at low speed until incorporated.
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8
Increase the speed to medium-high and knead the dough until glossy and very elastic, about 25 minutes.
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9
The dough should be almost thin enough to see through when stretched; if the dough breaks instead of stretching, keep kneading.
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10
Spray a bowl with cooking spray.
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11
Scrape the dough into the bowl, then turn the dough over.
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12
Cover tightly with plastic wrap and refrigerate overnight.
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13
Spray a 9 x 5-inch loaf pan with cooking spray.
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14
Flatten the dough into an 8 x 12-inch rectangle.
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15
Roll the dough tightly, starting with a short side and pressing down firmly as you roll.
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16
As you reach the far end, flatten it with the heel of your hand, then finish rolling.
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17
Place the dough, seam side down, in the loaf pan.
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18
Cover with plastic wrap and let rise until doubled, about 2 hours.
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19
Thirty minutes before the dough has completely risen, heat the oven to 350F or 325F on convection.
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20
Uncover the brioche and bake for 30 minutes.
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21
Reduce the oven temperature to 325F (300F if youre using convection) and bake for another 30 to 45 minutes, until the crust is crisp and the loaf sounds hollow when you rap on the bottom.
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22
Remove the brioche from the pan and let cool on a rack.
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23
If you are making this for the Chocolate-Olive Panini on page 149, wrap the brioche with aluminum foil, then put it in a sealable plastic bag and freeze it.
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24
That way, youll be able to cut the very thin slices you need.
