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Home » Breads » Enriched Yeast Dough » Chocolate Brioche

Chocolate Brioche

October 25, 2019 By Maria 34 Comments

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Chocolate brioche bread is an enriched yeasted bread that is layered with slightly sweetened chocolate filling.  This delicious pastry can be served for breakfast or dessert.

Chocolate Brioche-10

Brioche is an enriched yeasted dough.  In other words, compared to bread that’s only made with flour, water, yeast, and salt (a lean dough), this enriched dough has additional ingredients consisting of sugar, eggs, milk, and butter.  It produces a rich and buttery bread that is still soft and tender.  To enhance this already delicious dough, I have added a layer of slightly sweetened chocolate and rolled the dough into individual pastries that can be served for breakfast or as dessert. It’s a beautiful presentation that’s especially nice to serve for the holidays.

Pastry can be intimidating and sometimes difficult to execute because of the many components that can go into just one dessert.  Brioche, on the other hand, may look complicated to make especially chocolate brioche with all its layers, but in reality, it’s not.  When you use a mixer, the dough can easily be mixed and then refrigerated overnight.  Once proofed, it is cut, rolled, filled, shaped, proofed, and baked.  All simple steps to execute and the result is well worth it.

Chocolate Brioche-12

What you need to make Chocolate brioche

Baking supplies

Stand mixer bowl fitted with the dough hook
Silicone spatula
2 medium bowls
Bench scraper
Rolling pin
Offset spatula
Serrated knife
Pastry brush
Parchment paper
Baking sheet pan

Ingredients

All-purpose flour.  For this particular recipe, all-purpose flour is used.  You may think because it is a bread dough, you would use bread flour.  However, since we are using the dough to make a pastry (and not just a bread), we do not want to sacrifice texture for structure.  In other words, all-purpose flour has a lower protein content and will produce a more tender bread than bread flour, which is ideal for this pastry.

Instant yeast.  Add yeast straight to the dough ingredients.  Activating the yeast in warm water before adding to the dough is not required.  You can find instant yeast at the grocery store also under the name of rapid-rise yeast.

Granulated sugar.  Although sugar is added to the dough, brioche is not a very sweet bread. Instead, it adds only a bit of sweetness.  The richness of the dough comes more from the eggs, butter, and milk.

Salt.  A little salt helps to balance the sweet flavors in pastries.  Just a little bit goes a long way.

Eggs.  There are several reasons eggs are added to brioche dough.  One is to add richness to the dough (as well as to the color of the dough, hence the more yellow color of the dough).  Another reason eggs are added is to add moisture to the dough.  Eggs contain water and, when added to the kneading process, help moisten the dough, which in turn helps develop the gluten.  Lastly, the protein content of eggs contributes to the more dense texture of brioche bread compared to a lean dough.

Milk.  Brioche dough uses milk instead of water.  The proteins in milk help contribute to the browning process of the dough.  In addition to the eggs and butter, milk is another ingredient that enhances the flavor of the bread (aka “enriched dough”).

Butter.  Butter is one of the ingredients that makes brioche an enriched dough.  There are a couple of reasons for using butter in this bread.  The main reason is to yield a richer flavor.  Additionally, the fat in butter will surround the air bubbles in the bread and stabilize them, resulting in a bread that has a crumb made of many tiny air bubbles once it’s baked.  For this recipe, and in baking in general, always use unsalted butter.

Cocoa powder.  This adds the chocolate flavor to the filling.  Either unsweetened natural cocoa powder or dutch process cocoa powder can be used.

Honey.  This will add some of the sweetness to the filling.  Additionally, the consistency of the honey will contribute to making the filling spreadable.

Chocolate Brioche-5

How to make chocolate brioche

  • Mix the dough. In a stand mixer fitted with the dough hook, combine all the dry ingredients.  Add the eggs and milk, and mix on medium speed for about 5 minutes.  Scrape the sides and bottom of the bowl, and check the consistency of the dough.  If it is still super sticky, add 1 tablespoon of flour, and mix for another 5 minutes.  Continue this process two more times so that the dough mixes for a total of 20 minutes (including the initial 5 minutes).   Only add enough flour until the dough becomes smooth and elastic.  It will still be slightly sticky to touch, which is normal.
  • Add half of the butter while the mixer is on low.  Once it is incorporated (about 3-4 minutes), add the remaining butter, and mix on medium speed for about 5 minutes or until the butter is fully incorporated, and the dough is elastic and shiny.  Place dough in a lightly floured mixing bowl, and cover with plastic wrap.  Allow to proof at room temperature for 1-2 hours or until dough doubles in size.
  • Stretch and fold the dough, and refrigerate overnight.
  • Make the chocolate filling. In a mixing bowl, beat butter until light and creamy.  Beat in the sugar until light and fluffy and then add remaining filling ingredients and mix well.
  • Roll the dough.  Remove the dough from the refrigerator, and divide it into four equal parts.  Working with one piece at a time, roll each piece into a 7″ x 12″ (18 cm x 30 cm) rectangle on a lightly floured surface.  Add flour as needed so that your dough does not stick to your surface.  It is essential to keep the dough that you aren’t working with in the refrigerator.  The warmer the dough becomes, the more difficult it is to work with.
  • Fill the dough.  Using an offset spatula (a knife will work too), spread the filling across your rolled dough, leaving a 1/2″ (1.25 cm) border along one of the long edges on each of the rectangles.  Brush the bare edge with water and tightly roll the dough into a log and seal with the wet edge.  Gently roll log until it is 15″ (38 cm) long (careful not to squish all the filling).  Cut in half, and place in freezer for about 5 minutes to making shaping easier.
  • Shape the dough.  Using a serrated knife, slice brioche log in half lengthwise, allowing 3/4″ (2 cm) uncut.  With the cut side facing up, place the right side of the dough over the left side and continue to repeat with all the dough to create a “braid.” Brush a little water on the ends, twist the dough into a circle and pinch ends together.  Place on a baking sheet lined with parchment paper, and repeat with each log.
  • Final proof.  Loosely cover chocolate brioche with a kitchen towel, and allow to proof at room temperature for 1 hour.
  • Bake.  Brush each chocolate brioche braid with egg wash, and bake in an oven preheated to 350°F/177°C for 20-25 minutes or until golden brown.

Chocolate Brioche-14Chocolate Brioche-15

Tips and takeaways

  • To make brioche dough, it is necessary to use a stand mixer fitted with a dough hook.  Incorporating softened butter into the dough is quite difficult by hand.  If done by hand, the butter would get too soft (even begin to melt because of warm hands), and it would be difficult to incorporate all of the butter into the dough because it would stick to your hands and work surface.
  • Depending on the weather, the temperature of a home, etc., room temperature can vary kitchen to kitchen.  If your oven has a built-in proofer, you can more consistently proof your dough.  But have no worries, if you do not have a proofer, you can still proof your bread in your oven (my quick and easy tip).  Typically I will turn my oven on for about a minute to add a bit of warmth and bring it to an ideal room temperature.  I immediately turn it off and place my covered dough in the oven to proof.   You do not want a hot oven, just a temperature that is closer to room temperature (about 75°F/24°C).
  • Allowing the brioche dough to proof in the refrigerator overnight will yield the best tasting brioche.  A cold overnight rise adds flavor and tenderness to the bread.  Additionally, it allows the gluten to relax, which makes it easier to shape the dough.
  • Be sure to place enough space between each chocolate brioche.  Six brioche braids fit comfortably on a 3/4 sheet pan (21″ x 15″/53 cm x 38 cm).  The final proof will cause each braid to puff up (as well as while it bakes).

Chocolate Brioche-9

Love brioche?  Try these other recipes…

  • Strawberry Rhubarb Brioche
  • Brioche Rolls
  • Nutella Doughnuts

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Chocolate Brioche. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

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Chocolate Brioche-10

Chocolate Brioche

★★★★★ 5 from 16 reviews
  • Author: Maria
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 12 hours 40 minutes
  • Yield: 8 brioche buns 1x
  • Category: Bread
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Description

Chocolate brioche bread is an enriched yeasted bread that is layered with slightly sweetened chocolate filling.  This delicious pastry can be served for breakfast or dessert.


Scale

Ingredients

For the brioche dough

  • 2 3/4 cups (330 g) all-purpose flour
  • 1 1/2 teaspoons (4 g) instant yeast
  • 3 tablespoons (29 g) granulated sugar
  • 1 1/4 (7 g) teaspoons salt
  • 4 large (200 g) eggs, lightly beaten at room temperature
  • 1/4 cup (57 g) whole milk, at room temperature
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • Egg wash

For the chocolate filling

  • 4 oz (113 g) unsalted butter, at room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (40 g) cocoa powder
  • 1 tablespoon (21 g) honey
  • 1/4 teaspoon (1.4 g) salt

Instructions

For the brioche

  1. In the bowl of a stand mixer fitted with the dough hook, mix flour, yeast, sugar and salt to evenly combine.  Add the eggs and milk.  Mix on medium speed for about 5 minutes.  Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl.  If the dough feels sticky add about 1 tablespoon of flour.  Continue mixing for another 5 minutes and repeat process 2 more times.  Add enough flour so that dough is still slightly sticky to the touch.  It is ok for some of the dough to still be sticking to the sides of the bowl.
  2. With the mixer on low, add half of the butter and mix until incorporated, about 3-4 minutes.  Scrape down the sides and bottom of the bowl and add the remaining butter.  Mix on medium speed for about 5 minutes or until butter is completely incorporated and the dough is elastic and shiny.
  3. In a medium bowl, lightly sprinkle some flour and add the dough.  Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size.  On a lightly floured surface press out the gases of the dough.  Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment.

For the chocolate filling

  • In a medium bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat softened butter until light and creamy, about 1 minute.  Add the sugar and beat until light and fluffy, about 2 minutes.  Mix in cocoa powder, honey and sugar until incorporated.

To assemble

  • Remove dough from the refrigerator and divide into four equal pieces.  Work with one piece a dough at a time while keeping the rest in the refrigerator.
  • On a lightly floured surface, roll out the first piece of dough to a 7″ x 12″ (18 cm x 30 cm) rectangle.  Using an offset spatula, spread a quarter of the filling onto the rectangle allowing for a 1/2″ (1.25 cm) border along one of the long edges.  Brush the bare edge with with water.  Beginning with the opposite end, roll the dough tightly into a log.  Once rolled, gently roll the log until it is 15″ (38 cm) long (careful not to squish the dough).  Cut the log in half to create two equal logs.  Repeat process with remaining three pieces of dough.  Transfer all logs to a baking sheet and place in freezer for 5 minutes.
  • Remove from freezer.  Using a serrated knife, cut the dough log in half, lengthwise leaving 3/4″ (2 cm) at the top uncut.  With the cut side facing up, place right side of the dough over the left side and continue to repeat with all the dough to create a “braid.”
  • Brush a bit of water on the ends, shape the braided dough into a circle and pinch the ends together.  Repeat with remaining dough.  Place each braided dough on a parchment or silicone lined sheet pan and cover loosely with a kitchen towel.  Allow to proof at room temperature for 1 hour.
  • Preheat oven to 350°F/177°C.
  • Once the dough has proofed, brush each brioche braid with egg wash and bake until golden brown, 20-25 minutes.

Keywords: chocolate brioche, breakfast

Did you make this recipe?

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Filed Under: Enriched Yeast Dough

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Reader Interactions

Comments

  1. Wendy

    July 6, 2020 at 6:26 pm

    Oh my goodness! I love brioche, but chocolate brioche is just a whole different level! Thank you for sharing!

    ★★★★★

    Reply
    • Maria

      July 6, 2020 at 8:20 pm

      The chocolate adds the perfect decadence to the brioche!.

      Reply
  2. Taleen | Just As Tasty

    July 6, 2020 at 9:11 pm

    Yumm, I love chocolate brioche! I love how you’ve broken it all down here and can’t wait to try this recipe!

    ★★★★★

    Reply
    • Maria

      July 7, 2020 at 12:35 am

      It’s such a tasty breakfast treat or afternoon snack! Hope you love it too!

      Reply
  3. Emily

    July 7, 2020 at 4:58 pm

    This chocolate brioche looks so pretty and I love all your tips for successfully baking them!

    ★★★★★

    Reply
    • Maria

      July 8, 2020 at 9:15 am

      Thank you Emily! Glad you found this post helpful!

      Reply
  4. Stine Mari

    July 8, 2020 at 9:23 am

    I love love a buttery delicious brioche bun. Adding chocolate makes them even more delicious! Love how you shaped the buns, can’t wait to try that!

    ★★★★★

    Reply
    • Maria

      July 9, 2020 at 10:35 am

      Thank you Stine! The chocolate pairs so well with the brioche.

      Reply
  5. Jere Cassidy

    July 9, 2020 at 3:33 am

    These brioches are like works of art with the chocolate swirled throughout. I want to make these.

    ★★★★★

    Reply
  6. Jen | Jen's Food Lab

    July 9, 2020 at 3:51 am

    I love how dark the chocolate filling is. I wonder how it would look with some dark Dutch cocoa. Thanks for sharing!

    Reply
    • Maria

      July 9, 2020 at 10:36 am

      Hi Jen! Dark Dutch Cocoa would be delicious in the filling. It would pair nicely with the buttery brioche.

      Reply
  7. Sarah James

    July 9, 2020 at 11:57 am

    Your chocolate brioche looks delicious. I like the idea of using all purpose flour instead of bread flour to make the dough more tender and then leaving the dough to rise in the fridge. Thanks for sharing the recipe in so much detail, it’s really helpful to a home baker like me.

    ★★★★★

    Reply
    • Maria

      July 9, 2020 at 5:21 pm

      Hi Sarah! So happy that you found the information helpful! The flour definitely makes a difference in the outcome.

      Reply
  8. Georgina @ Culinary Travels

    July 11, 2020 at 8:10 am

    Chocolate brioche is one of my favourites but I’ve never actually baked it. I must rectify this situation and your recipe looks like the perfect place to start.

    Reply
    • Maria

      July 11, 2020 at 6:59 pm

      It’s such a wonderful treat, Georgina! I have step by step instructions to help you along too!

      Reply
  9. Jacqueline Debono

    July 11, 2020 at 9:11 am

    These chocolate brioche look fabulous. I want to make them for my hubby. He’s a real chocoholic plus, being Italian brioche is his breakfast staple!

    ★★★★★

    Reply
    • Maria

      July 11, 2020 at 7:00 pm

      Thank you so much Jacqueline! I love enjoying chocolate brioche for breakfast. Your husband will love these I’m sure!

      Reply
  10. Beth

    July 11, 2020 at 3:08 pm

    Teis brioche looks like a fun project – I’ve always loved working with bread dough. I wonder if it would work with gluten-free flour or if some adjustments would be needed — if I try it, I’ll let you know.

    ★★★★★

    Reply
    • Maria

      July 11, 2020 at 7:03 pm

      Hi Beth! I haven’t experimented with gluten-free bread. I would imagine though you would need to add xanthan gum or some alternative to make up for the loss of gluten in the flour. Let me know if you try it and what works for you!

      Reply
  11. Gail Montero

    July 11, 2020 at 7:02 pm

    Looks absolutely scrumptious! I love brioche bread so much and doubly more when chocolate is added! I can eat this every day!

    ★★★★★

    Reply
    • Maria

      July 12, 2020 at 3:03 pm

      Hi Gail! I agree with you! So delicious with the addition of chocolate!

      Reply
  12. Marta

    July 11, 2020 at 11:53 pm

    I love a good brioche bread and you’ve upped the ante with this chocolate version. It was so easy to make and buttery-soft!

    ★★★★★

    Reply
  13. Kushigalu

    July 12, 2020 at 8:03 am

    I love brioche and chocolate is like added bonus 🙂 so delicious. I will soon try your version.

    ★★★★★

    Reply
    • Maria

      July 12, 2020 at 2:16 pm

      Chocolate does pair so well with buttery brioche! I hope you enjoy this version!

      Reply
  14. Alena

    July 13, 2020 at 1:48 am

    I can save the trip to a bakery now with this delicious chocolate brioche! The brioche itself is an amazing texture, but the added chocolate makes it that much better.

    ★★★★★

    Reply
    • Maria

      July 13, 2020 at 9:33 am

      Hi Alena! Yes, plus it’s so much fun to make at home from scratch!

      Reply
  15. Ramona

    July 13, 2020 at 11:17 am

    OMG! Chocolate brioche is my weakness and as soon as I saw this picture I already knew what I was gonna bake today! I have been meaning to make these for a long time and your recipe looks great. Pinned this!

    ★★★★★

    Reply
    • Maria

      July 14, 2020 at 8:41 am

      Hi Ramona! Thank you! Hope you love this recipe too. Chocolate adds such a delicious flavor to buttery brioche.

      Reply
  16. sapana

    July 13, 2020 at 4:20 pm

    The chocolate-filled brioche looks so flaky and delicious. I have always wanted to bake them at home but never did. Thanks for the recipe, will try for sure.

    ★★★★★

    Reply
    • Maria

      July 14, 2020 at 8:41 am

      Thank you so much! Hope you enjoy this recipe.

      Reply
  17. Lathiya

    July 13, 2020 at 7:40 pm

    Wow, the chocolate brioche looks so delicious. You have explained it nicely. I like to try this recipe.

    ★★★★★

    Reply
    • Maria

      July 14, 2020 at 8:42 am

      Thank you so much Lathiya. Hope you love this recipe.

      Reply
  18. Andrea

    September 12, 2020 at 11:51 pm

    This recipe is perfection! It’s a long process from start to finish, but it was worth every minute of patience. The bread is sweet, but not too sweet. It’s light, fluffy, and all around delicious. Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Maria

      September 13, 2020 at 3:52 pm

      Hello Andrea! I am so happy that you enjoyed these chocolate brioche braids. Thank you for taking the time to make them and sharing your comments!

      Reply

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Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

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Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

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The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

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