Chocolate Brioche French Toast  Chocolate Brioche I had a little
bit of a rough time making this dough and wasn't able to knead
it very easily by hand, but it turned out really well, so I'm ok
with it!  1 packet (1/4 oz or 7 g) active dry yeast 1/2 c (120
ml) warm water, 105-115F (40-46C) 2 c (265 g)bread flour 1/3 c +
2 Tbls (40 g) unsweetened cocoa powder 1 tsp salt 3 eggs 1 c
(240 g) butter, chilled and cut into small cubes 1/2 c (100 g)
sugar, divided 1 Tbls cream, if desired  Combine the yeast with
the water in a stand mixer fitted with a dough hook attachment
and and sprinkle in 1 Tbls of sugar. Let set until activated,
about five minutes.  In another bowl, sift together the flour,
cocoa powder, and salt, then add to the yeast mixture in 1/2 to
1 c increments. Stir on low speed until combined, then increase
speed to medium and add the eggs one at a time. Mix until dough
begins to pull away from and slaps the sides of the bowl, about
ten minutes.  With the machine running, add the butter, piece by
piece.