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This chocolate brioche bread is soft, rich, buttery and filled with chocolate throughout the middle. It is not only delicious, but surprisingly easy to make.
When it comes to bread, nothing beats homemade - from Brazilian cheese bread to homemade naan to honey beer bread.
But brioche is one of my all-time favorites. It is probably because it is a cross between bread and a pastry.
By enriching it with butter and eggs, it is similar to pastries like croissants or sweet rolls. You can make it sweet or savory but this chocolate brioche is definitely sweet.
Let's be honest, chocolate makes everything better. And while some recipes go super fancy with how to present the bread, I like to roll it up like a yule log. It is just easier to prepare and still tastes amazing. Plus I like the swirled look.
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Ingredient Notes
- Milk - it is important to use whole milk as it has the right fat content to create that fluffy texture you want with chocolate brioche bread.
- Instant yeast - I'm a fan of instant yeast for this recipe as you can just throw it in with the ingredients and you don't have to activate it with water.
- Eggs - adds fat but also water content which contributes to the moisture level of the bread.
- Sugar - sweetens both the bread and the chocolate filling.
- All-purpose flour - has the right amount of gluten for a more tender bread.
- Butter - gives brioche that fluffy and tender crumb it is known for. It is also used for the filling.
- Cocoa powder - mixed with the butter and sugar for the chocolate filling.
Substitutions
As with any recipe, you can mix up the ingredients for this chocolate brioche. Some variations include:
- While I like instant yeast, you can use active dry. You'll need to heat up the milk to 110°F and let yeast bloom for about 10 minutes before adding the rest of the ingredients.
- Honey is great for some added sweetness to the chocolate brioche but maple syrup works great.
- All-purpose flour works well, but you can use an equal amount of bread flour. It will just lead to a chewier texture.
- While I'm a fan of granulated sugar for the filling, you can use light or dark brown sugar as well.
- I use natural cocoa powder for the filling, but Dutch processed cocoa works too. It will just be more intense.
Variations
This chocolate brioche is super tasty as is, but you can customize according to what you like.
- Filling - while I like the chocolate filling, you can use a traditional cinnamon, a fruit filling like orange or nuts like pecans.
- Shape - I use a simple roll technique but you can also try a braided or nantaise version.
- Two loaves - you can easily double this recipe to make two loaves so you can give one to a friend or family if you want.
Step-by-Step Photos
Mix together the milk, yeast honey and eggs in a bowl. Add in the vanilla, extract, sugar, flour and salt and mix with the dough hook attachment for 4-5 minutes. Add 1 tablespoon of flour at a time if it is too sticky.
With the mixer on low, add half of the butter, mixing until incorporated, about 3 minutes. Add the remaining butter and knead for another 3 minutes. Scrape the dough down the sides and knead for another 5 minutes or until it is no longer sticking to the bottom. Grease a large bowl and add the dough to it, covering with plastic wrap for 1 hour.
The dough should have doubled at this point. While the dough is rising, make the filling. Beat the butter and sugar together until it is light and creamy then add in the cocoa powder, vanilla extract and salt, beating until incorporated.
Lightly dust a work surface with flour and roll out the dough to an 8x14 inch rectangle. Spread the filling evenly over top.
With the short edge closest to you, roll into a log. Place in a buttered 8.5x4 inch loaf pan with the seam side down. Cover with plastic wrap and let it rest for an hour.
At this point, it should reach the top of the pan. Brush with some egg wash and coarse sugar. Bake the chocolate brioche at 350°F for 30-35 minutes or until the top is golden brown and middle is done.
FAQs
I mentioned above, but yes you can use bread flour. It has 12% protein compared to 10% for all-purpose flour which will lead to a chewier texture. It is still delicious though.
You want to add just enough flour where the dough is just starting to not stick to the sides of the bowl. It varies between 2 and 2 ½ cups.
You can but be prepared to have a tired arm. Hand kneading usually takes about twice as long.
Yes. After forming the dough into a ball, you can place in the fridge and proof for 8-12 hours. This actually helps it develop more flavor and makes it easier to handle.
You still want to let the loaf proof in the pan for an hour before baking.
You know when it is done when it is deep brown on top and hollow when tapped but you can also tell by temperature.
Insert an instant read thermometer in the middle and it is done at 190°F.
You can freeze this brioche bread before or after baking.
If freezing before baking just proceed to the step with the 2nd rise. After risen, cover with aluminum foil and place in the freezer for up to 6 weeks. When read to bake, let it thaw in the fridge overnight before proceeding.
Baked chocolate brioche can freeze for up to 3 months. Just let it come to room temperature before placing in an airtight container. Let it thaw overnight before warming up in the microwave or oven.
Equipment
The equipment you use is important to how the chocolate brioche turns out. What is needed is the following:
- Stand Mixer - saves the arms and shortens the kneading time.
- Rolling pin - need a rolling pin to evenly roll out the dough to an 8x14 inch rectangle.
- Loaf pan - I recommend an 8.5x4 inch loaf pan. You can use a 9x5 but it won't be as high.
Pro Tips/Recipe Notes
- You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
- Use room temperature butter. The softer the butter the better it incorporates into the dough which means tasty bread.
- Especially if in the winter, proof the bread in the oven with the light on as it adds enough heat to let the dough rise.
- The bread is ready to bake when you make a small indentation in the dough with your fingertip and it bounces back.
- If you want even more chocolate in the filling, sprinkle ½ cup shaved chocolate over the 8x14 inch rectangle.
- Don't fret if some chocolate oozes out. It still will taste amazing.
Similar Recipes
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Chocolate Brioche
Ingredients
Brioche Bread
- ¼ cup warm whole milk
- 1 ½ teaspoon instant yeast
- 1 teaspoon honey
- 2 large eggs, at room temperature
- 1 egg yoke, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon granulated sugar
- 2 cups all-purpose flour (250g)
- ¾ teaspoon salt
- 9 tablespoon unsalted butter, at room temperature
Chocolate Filling
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Add the milk, yeast, honey and eggs to a bowl of stand mixer, whisking to break up the eggs. Add in the vanilla extract, sugar, flour and salt.
- With the dough hook attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side.
- With the mixer on low, add half of the butter, mixing until incorporated, about 3 minutes. Scrape down the sides and add the remaining butter. Knead for an additional 3-4 minutes or until the butter is incorporated.
- Scrape down the sides and knead for another 5-10 minutes or until the dough is no longer sticking to the bottom of the bowl and will be soft to touch, but not stick to your fingertips.
- Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit for 1 hour or until the dough has doubled in size.
- While dough is resting, make the chocolate filling. Beat the butter and sugar in a stand mixer until light and creamy, about 2-3 minutes. Add in the cocoa powder, vanilla extract and salt and beat until incorporated.
- Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about an 8x14 inch rectangle. Spread the chocolate filling evenly over the dough.
- Starting with the short edge close to you, roll the dough into a log, trying to keep tight throughout.
- Butter and dust an 8.5 x 4 inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour. The dough should just about reach the top of the pan at this point.
- Preheat oven to 350°F. Brush the bread with some egg wash and sprinkle with coarse sugar if desired. Bake for 30-35 minutes or until golden brown on top and the middle is done.
Notes
- You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
- Use room temperature butter. The softer the butter the better it incorporates into the dough which means tasty bread.
- Especially if in the winter, proof the bread in the oven with the light on as it adds enough heat to let the dough rise.
- The bread is ready to bake when you make a small indentation in the dough with your fingertip and it bounces back.
- If you want even more chocolate in the filling, sprinkle ½ cup shaved chocolate over the 8x14 inch rectangle.
- You know the bread is done by inserting an instant read thermometer in the middle and it registers at 190°F.
- Don't fret if some chocolate oozes out. It still will taste amazing.
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