Chocolate Swirl Brioche

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Martha Stewart


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1 cup (2 sticks) unsalted butter, cut into tablespoons, softened, plus more for bowl and pans

2 tablespoons warm (105 degrees to 110 degrees) water

1/4 cup plus 1 teaspoon sugar

2 teaspoons active dry yeast

4 to 4 1/4 cups all-purpose flour, plus more for work surface

2 1/4 teaspoons salt

9 large eggs

9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)

Coarse sanding sugar, for sprinkling

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