How to cook
Crush the yeast in the slightly warmed milk. Add a teaspoon of sugar, stir and leave to it activate.
Sift the flour into a bowl and make a well in the center, in which you need to beat the egg, pour half of the melted or very soft butter, honey, the activated yeast with the milk, the sugar, the vanilla extract and a pinch of salt.
Knead a smooth and elastic dough, by gradually adding the remaining butter. Do this by spreading the dough on the countertop, grease it with plenty of fat and fold it, knead it and repeat until you run out of butter.
Leave it to rise for 40 minutes in a bowl covered with a towel or cling film.
Divide the dough into 5-6 equal parts. Roll each one out into a crust and by skipping twos, spread them with chocolate without reaching the edges. Between the crusts you can additionally apply more butter.
Roll it up into a roll, cut it into pieces and arrange the pieces in a greased baking pan a short distance from each other.
Cover the shaped brioche and wait for it to rise for 1 hour or until it rises nicely.
Bake it in a preheated oven at 360°F (180 degree) for 30 minutes or until it aquires a nice golden brown color.
When the chocolate brioche bread cools, sprinkle it with powdered sugar and serve it.