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I am a fan of swirls, be chocolate, beetroot, or matcha, threading though any kind of baked goods. There's something just so fun about it and plus it makes a beautiful presentation on any dinner table and a lovely gift.

This marbled chocolate brioche is fairly straightforward to prepare since you prepare and knead the dough in the mixer until smooth and elastic. Marbling the plain and chocolate doughs together requires a little patience and effort, but it's pretty easy once you have got the hang of dough plaiting technique.

60 ml Whole milk, lukewarm
7 g Active dry yeast or 12 g Fresh yeast
210 g Plain flour
100 g Whole spelt flour 45 g Coconut sugar
1 tsp Black salt
2 / 110 g Large eggs, room-temperature
1 Egg yolk, medium
60 g Unsalted butter

1 tsp Organic cocoa powder (for chocolate dough)
1 tbsp Nutella (for chocolate dough)
Egg wash
1 tbsp Almond slices, optional

Butter a 26x12x9-cm loaf pan and line with parchment. Dissolve the yeast in the lukewarm milk in a bowl. Set aside for 10 minutes until foamy.
Place plain flour, whole spelt flour, sugar, and salt in the bowl of your stand mixer with a dough hook. Add in eggs, yolk and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time until fully inc...