Chocolate Brioche recipe

There are certain smells that instantly transport you to a place of comfort, warmth, and pure indulgence. For me, the aroma of freshly baked brioche is high on that list. But when you weave ribbons of rich, dark chocolate through that already heavenly, buttery dough? Well, that’s another level entirely. I remember the first time I truly nailed this Chocolate Brioche recipe. It was a slightly chilly Sunday morning, the kind perfect for a baking project. The house slowly filled with that intoxicating scent – a blend of yeast, butter, and warm chocolate. My family, usually slow to gather on weekends, seemed drawn by an invisible force to the kitchen. When I finally pulled the burnished golden loaf from the oven, studded with molten chocolate pockets, the reaction was immediate. Eyes widened, smiles spread, and patience wore thin as it cooled just enough to slice. That first bite – the incredibly soft, pillowy crumb yielding to decadent, slightly gooey chocolate – was pure bliss. It wasn’t just bread; it was an event, a memory in the making. It became an instant legend in our household, requested for birthdays, holidays, or simply “just because.” This recipe isn’t just about ingredients and steps; it’s about creating moments of shared joy and deliciousness, and I’m thrilled to share it with you so you can create your own.

Ingredients

Before we dive into the process, let’s gather the cast of characters that make this Chocolate Brioche so spectacular. Brioche is an enriched dough, meaning it contains higher amounts of fat (butter) and eggs compared to standard bread doughs. This is what gives it that signature tender crumb and rich flavor. The addition of high-quality chocolate elevates it from a simple bread to a decadent treat. We’ll need strong bread flour for structure, good quality butter for richness and flavour, eggs for binding and richness, yeast for leavening, a touch of sugar for sweetness and to feed the yeast, milk for moisture and softness, salt to balance the flavours, and of course, plenty of chocolate!

Yields: 1 Large Loaf (approx. 12-16 servings)
Prep time: 45 minutes active time + ~12-24 hours inactive chilling/rising time
Bake time: 35-45 minutes

Ingredients:

• 500 grams (approx. 4 cups) Bread Flour, plus more for dusting
• 60 grams (approx. 1/4 cup + 1 tbsp) Granulated Sugar
• 10 grams (approx. 2.5 tsp) Instant Yeast (or 12g / 3 tsp Active Dry Yeast – see instructions)
• 10 grams (approx. 1.5 tsp) Fine Sea Salt
• 5 Large Eggs (approx. 250g), lightly beaten, at room temperature
• 60 ml (approx. 1/4 cup) Whole Milk, lukewarm (around 100-110°F / 38-43°C)
• 250 grams (approx. 1 cup + 1 tbsp, or 2 sticks + 2 tbsp) Unsalted Butter, softened but still cool, cut into small cubes
• 200-250 grams (approx. 7-9 oz / 1.25 – 1.5 cups) Good Quality Dark or Semisweet Chocolate (chips, chunks, or roughly chopped bar)

For the Egg Wash:

• 1 Large Egg
• 1 tablespoon Whole Milk or Water

Instructions

Making brioche requires patience, primarily due to the long, cold fermentation, which is crucial for developing flavour and making the rich dough easier to handle. Don’t rush the process; the results are worth the wait! We’ll primarily use a stand mixer with a dough hook attachment, as this dough is quite sticky and enriched, making hand-kneading challenging (though not impossible).

Step 1: Combine Dry Ingredients
In the large bowl of your stand mixer, whisk together the bread flour, granulated sugar, instant yeast, and salt. Ensure they are evenly distributed. (If using Active Dry Yeast: Warm the milk slightly (100-110°F / 38-43°C). Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy. In the mixer bowl, combine flour and salt. Proceed to Step 2, adding the yeast/milk mixture along with the eggs).

Step 2: Add Wet Ingredients (Except Butter)
Attach the dough hook to your stand mixer. With the mixer on low speed, gradually add the lightly beaten room temperature eggs. Once the eggs start incorporating, slowly drizzle in the lukewarm milk. Continue mixing on low speed until a shaggy, sticky dough begins to form. Scrape down the sides of the bowl as needed. This initial mixing might take 2-3 minutes.

Step 3: Kneading – Phase 1 (Developing Gluten)
Increase the mixer speed to medium-low (usually setting 2 or 3 on most mixers). Knead the dough for about 8-10 minutes. The dough will be very sticky at first, but it should gradually start to pull away from the sides of the bowl and develop some elasticity. It won’t be smooth yet, but you’ll see gluten development starting. Don’t be tempted to add excessive extra flour; brioche dough is meant to be soft and sticky at this stage.

Step 4: Incorporating the Butter
This is a crucial step. Ensure your butter is softened but still cool to the touch – not melted or oily. With the mixer running on low speed, begin adding the cubed butter, one or two pieces at a time. Wait until each addition is mostly incorporated before adding the next. This process is slow and steady – it might take 10-15 minutes, or even longer depending on your mixer and the butter temperature. The dough might look like it’s breaking apart or becoming greasy; this is normal. Keep mixing!

Step 5: Kneading – Phase 2 (Achieving Smoothness)
Once all the butter is incorporated, increase the mixer speed back to medium-low. Continue kneading for another 10-15 minutes. The magic happens here! The dough will transform from a greasy mess into a smooth, elastic, shiny, and incredibly soft dough. It should pull away cleanly from the sides of the bowl, though it will likely still stick a bit to the bottom. Perform the “windowpane test”: take a small piece of dough and gently stretch it between your fingers. You should be able to stretch it thin enough to see light through it without it tearing easily. If it tears quickly, knead for a few more minutes and test again. This indicates well-developed gluten, essential for a light and airy brioche.

Step 6: First Rise (Bulk Fermentation – Cold Proof)
Lightly grease a large bowl (at least twice the size of your dough) with oil or non-stick spray. Gently scrape the very soft dough out of the mixer bowl onto a lightly floured surface. With floured hands, gently shape it into a ball. Place the dough ball into the prepared bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a reusable cover. Now, for the critical part: place the bowl in the refrigerator for at least 12 hours, and preferably up to 24 hours. This cold fermentation (retarding) does several things:
* Slows down the yeast activity, allowing complex flavours to develop.
* Chills the butter within the dough, making the sticky dough much easier to handle and shape later.
* Improves the final texture of the brioche.
The dough will rise during this time, but slowly – it might double in size or slightly less.

Step 7: Shaping the Loaf
The next day, prepare your loaf pan. A standard 9×5 inch loaf pan works well. Grease it thoroughly with butter or non-stick spray. You can also line it with parchment paper, leaving an overhang for easy removal later.
Remove the chilled dough from the refrigerator. It should be firm and much less sticky. Gently punch down the dough to release the gases. Turn the dough out onto a lightly floured surface. Gently roll or pat the dough out into a rectangle, approximately 12×16 inches (the exact dimensions aren’t critical, aim for a rectangle roughly wide enough to fit your loaf pan lengthways when rolled).

Step 8: Adding the Chocolate
Sprinkle your chosen chocolate chips, chunks, or chopped chocolate evenly over the surface of the dough rectangle, leaving a small border (about 1/2 inch) along one of the longer edges.

Step 9: Rolling and Placing in Pan
Starting from the long edge opposite the clean border, tightly roll the dough up into a cylinder, like a jelly roll or cinnamon roll log. Pinch the seam firmly to seal it closed. You can also pinch the ends slightly. Carefully lift the rolled log and place it seam-down into the prepared loaf pan. Gently press it down slightly to ensure it fits evenly.

Step 10: Second Rise (Proofing)
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot to proof. This second rise will take longer than typical bread because the dough is cold and enriched. Expect it to take anywhere from 1.5 to 3 hours, depending on the ambient temperature. The dough should rise noticeably, becoming puffy and nearly reaching the top of the loaf pan. It might not fully double, but it should look significantly airier. To check if it’s ready, gently poke the side of the loaf with a lightly floured finger. If the indentation springs back slowly but doesn’t disappear completely, it’s likely ready. If it springs back immediately, it needs more time. If the indentation stays completely, it might be slightly over-proofed (bake it immediately).

Step 11: Preheat Oven and Prepare Egg Wash
About 20-30 minutes before the second rise is complete, preheat your oven to 350°F (175°C). Position an oven rack in the center.
In a small bowl, whisk together the remaining 1 large egg with 1 tablespoon of milk or water. This is your egg wash.

Step 12: Egg Wash and Bake
Once the loaf has finished proofing and the oven is preheated, gently brush the top surface of the loaf evenly with the egg wash. Be careful not to deflate the delicate dough. The egg wash gives the brioche its beautiful golden-brown, shiny crust.

Carefully place the loaf pan into the preheated oven. Bake for 35-45 minutes. The baking time can vary depending on your oven and the loaf pan material. The brioche should be deeply golden brown on top and sound hollow when tapped. A crucial check is the internal temperature: insert an instant-read thermometer into the center of the loaf (avoiding large pockets of chocolate). It should register between 190°F and 200°F (88°C to 93°C). If the top is browning too quickly before the center is cooked, you can loosely tent the loaf with aluminum foil for the remainder of the baking time.

Step 13: Cooling
Once baked, carefully remove the loaf pan from the oven and place it on a wire cooling rack. Let the brioche cool in the pan for about 10-15 minutes. This allows the structure to set slightly. Then, carefully remove the brioche from the loaf pan (using the parchment overhang if you used it) and place it directly on the wire rack to cool completely. This is important! Cooling it fully on the rack prevents the bottom from becoming soggy. Resist the urge to slice into it while it’s piping hot, as tempting as it is. Letting it cool allows the crumb structure to stabilize and the flavours to meld. Slicing too early can result in a gummy texture. Ideally, wait at least 1-2 hours before slicing.

Step 14: Slice and Enjoy!
Once cooled, use a serrated bread knife to slice the Chocolate Brioche. Admire the beautiful swirls of chocolate within the soft, golden crumb. Serve and savour the incredible results of your patience and effort!

Nutrition Facts

• Servings: Approximately 12-16 slices per loaf
• Calories per serving (estimated): 350-450 kcal (This is an estimate and can vary significantly based on the exact ingredients used, especially the amount and type of butter and chocolate, and the final slice size).

Disclaimer: The nutritional information provided is an estimate only and calculated using standard databases. Actual values may vary.

Preparation Time

• Active Time: Approximately 45 minutes (Mixing, kneading, shaping)
• Inactive Time: Approximately 13.5 – 27 hours (First rise/chilling: 12-24 hours; Second rise: 1.5-3 hours; Baking: 35-45 minutes; Cooling: 1-2 hours minimum)
• Total Time: Approximately 14.5 – 28 hours (The vast majority of this is hands-off time)

How to Serve

Chocolate Brioche is incredibly versatile and delicious in many ways. Here are some ideas:

• Simply Sliced: Enjoy thick slices as they are, perhaps slightly warmed. The buttery crumb and pockets of chocolate need no accompaniment.
• With Butter: A classic choice. A thin smear of good quality salted butter enhances the richness.
• Toasted: Toasting slices brings out the nutty flavours and slightly melts the chocolate again. Serve toasted slices with:
  • Butter and jam (raspberry or cherry pairs wonderfully with chocolate)
  • A drizzle of honey
  • Cream cheese
  • Nutella or other chocolate-hazelnut spread (for the ultimate chocolate indulgence!)
• French Toast: This is where Chocolate Brioche truly shines! Thick slices soak up the custard beautifully. Make Chocolate Brioche French Toast for an unforgettable breakfast or brunch. Serve with:
  • Maple syrup
  • Fresh berries (strawberries, raspberries)
  • Whipped cream
  • A dusting of powdered sugar
• Bread Pudding: Use stale Chocolate Brioche cubes to make an incredibly decadent bread pudding. The chocolate melts into the custard, creating pockets of intense flavour.
• Alongside Coffee or Tea: A perfect accompaniment to your morning coffee or afternoon tea break.
• With Ice Cream: Serve a slightly warmed slice alongside a scoop of vanilla bean, coffee, or even raspberry ice cream for a simple yet elegant dessert.
• As a Base for Trifles or Parfaits: Cube the brioche (toasted or plain) and layer with custard, fruit, and whipped cream.

Additional Tips

1. Ingredient Quality Matters: Use the best ingredients you can afford, especially the butter and chocolate. European-style butter with a higher fat content (like Plugra, Kerrygold) yields a richer flavour and more tender crumb. For the chocolate, choose a brand and cocoa percentage you genuinely enjoy eating on its own, as its flavour will be prominent. Dark or semisweet (55-70% cocoa) works beautifully to balance the sweetness of the brioche.
2. Patience is Key (Especially with Rising): Brioche dough, being rich and often cold-proofed, takes longer to rise than standard lean doughs. Don’t rush the first cold rise (it develops flavour and texture) or the second proof (essential for a light, airy loaf). Pay attention to the visual cues (dough puffiness, the poke test) rather than strictly adhering to times, as ambient temperature greatly affects proofing.
3. Master the Windowpane Test: Don’t underestimate the importance of proper gluten development (Step 5). The windowpane test is your best indicator that the dough has been kneaded sufficiently to create the strong, elastic network needed to hold the butter and support the rise, resulting in that signature soft, shreddable texture. If you don’t achieve a good windowpane, your brioche might be dense.
4. Temperature Control: Pay attention to temperatures. Use lukewarm milk (not hot, which can kill yeast) and room temperature eggs for easier incorporation. Ensure the butter is softened but cool – if it’s too warm or melted, it will incorporate poorly and make the dough greasy. The cold proofing step relies on the refrigerator temperature to work its magic. A warm spot for the second rise helps speed things up (e.g., inside an oven with only the light on, or near a warm appliance).
5. Storage: Homemade brioche is best enjoyed within the first 1-2 days. Store it tightly wrapped in plastic wrap or in an airtight container at room temperature. Avoid storing it in the refrigerator, as this tends to stale bread faster. For longer storage, wrap the completely cooled loaf tightly in plastic wrap, then in aluminum foil or place it in a freezer bag, and freeze for up to 2-3 months. Thaw overnight at room temperature before serving. You can refresh slices by lightly toasting them.

FAQ Section

Q1: Can I make this Chocolate Brioche recipe entirely by hand without a stand mixer?
A: Yes, it is possible, but it requires significant effort and patience. Brioche dough is very soft, sticky, and enriched with a lot of butter. Hand-kneading will be messy and take considerably longer (potentially 20-30 minutes of active kneading after the butter is added). You’ll need to use techniques like slap-and-fold (French kneading) on a lightly oiled or unfloured surface once the initial ingredients are combined. Incorporating the butter by hand is also challenging; work it in gradually, and expect a very sticky phase before it comes together. While achievable, a stand mixer makes the process significantly easier and more manageable.

Q2: Why is the long cold fermentation (cold proofing) necessary? Can I skip it?
A: While you could technically do a warmer, shorter first rise, the long cold fermentation is highly recommended for several reasons. Firstly, it dramatically improves the flavour of the brioche, allowing complex notes to develop beyond just yeastiness. Secondly, chilling the butter-rich dough makes it significantly firmer and much easier to handle and shape; room temperature brioche dough is incredibly soft and sticky. Skipping the cold proof will result in a brioche that might have a less complex flavour and will be much harder to roll and shape neatly, especially with the chocolate filling.

Q3: My brioche came out dense and heavy, not light and airy. What went wrong?
A: Several factors can contribute to a dense brioche:
* Insufficient Kneading: The gluten wasn’t developed enough to support the structure and hold the gases (failed windowpane test).
* Under-proofing: The dough didn’t rise enough during the second proof before baking, not allowing enough air to develop.
* Over-proofing: If the dough rises too much, the gluten structure can weaken and collapse during baking.
* Yeast Issues: Your yeast might have been old, inactive, or killed by liquids that were too hot.
* Incorrect Measurements: Using too much flour or not enough liquid can make the dough too stiff.
* Oven Temperature Too Low: Baking at too low a temperature can prevent proper oven spring. Ensure your oven is accurately preheated.

Q4: Can I use different types of chocolate? What about milk or white chocolate?
A: Absolutely! While dark or semisweet chocolate provides a nice contrast to the sweet, buttery brioche, you can certainly experiment. Milk chocolate will result in a sweeter loaf with meltier pockets. White chocolate can also be used, perhaps paired with dried cranberries or orange zest for variation. You can use chips, chunks, fèves, or roughly chop your favourite chocolate bar. The key is to use a quality chocolate that melts well and tastes good.

Q5: How do I know when the brioche is perfectly baked? The top is brown, but I’m worried the inside is raw.
A: Visual cues like a deep golden-brown crust are important, but the most reliable way to check for doneness in enriched breads like brioche is to use an instant-read thermometer. Insert it into the thickest part of the loaf, avoiding direct contact with large pockets of melted chocolate if possible. The internal temperature should reach 190°F to 200°F (88°C to 93°C). If the top is browning too quickly before reaching this temperature, loosely tent the loaf with aluminum foil for the remaining baking time. Tapping the bottom of the loaf (once removed from the pan) should also produce a hollow sound, indicating it’s cooked through.

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