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Chocolate brioche, golden brown and oozing chocolate served on a glass cake stand

Chocolate Brioche

Satisfy your sweet cravings with our Chocolate Brioche. Pockets of milk chocolate embraced by soft, buttery dough, a decadent treat for every chocolate lover
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Prep Time 20 minutes
Cook Time 15 minutes
Resting & Proving Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12
Calories 223 kcal

Equipment

Ingredients
  

  • 3 tbsp Milk (Hand hot)
  • 7 grams Dry yeast
  • 250 grams All-purpose flour
  • 40 grams Caster sugar
  • ½ tsp Salt
  • 2 large Eggs
  • 110 grams Butter (Room temperature, soft and cubed)
  • 120 grams Chocolate chips
  • 1 extra Egg (For glazing)

Instructions
 

Prep

  • Weigh/ measure the ingredients

To Make

  • Add the warm milk and the yeast to the bowl and mix. Let it sit for 5-10 minutes to activate
  • Add the flour, sugar, salt and beaten eggs to the bowl with the yeast mixture and mix until a soft dough begins to form
  • Turn the dough onto a floured surface and knead for 4-5 minutes adding more flour to the surface as needed. The dough should be smooth and elastic.
    (See recipe notes for hints and tips on kneading the dough)
  • Add the butter in 3 or 4 batches kneading to incorporate it into the dough
  • Once the dough is smooth, add the chocolate chips and knead briefly to distribute
  • Wrap in cling film and chill in the fridge for at least an hour. (If you want to use the brioche for breakfast the dough can be refrigerated overnight)
  • Lightly butter the cake tin and portion the dough into 12 equal pieces
  • Shape the pieces into balls gently, handling as little as possible and place into the tin. Cover with a clean cloth and place in a warm place for 40 minutes until they have risen to almost double in size
  • Meanwhile, pre-heat the oven to 400℉/ 200℃/ 180 fan.
  • Beat the extra egg and brush generously over the brioche then cook in the centre of the oven for 12-14 minutes until golden brown. Keep the door closed until the 12 minutes to maintain an even cooking temperature
  • Place on a wire rack to cool briefly as the melted chocolate will be very hot.

To Serve

  • Serve while warm to enjoy them at their best.
  • If you have chocolate brioche left over why not make a delicious chocolate brioche bread and butter pudding. (See recipe notes)

Notes

Kneading brioche dough is a key step in achieving the perfect texture and structure. Here are four tips to help you knead brioche dough effectively and determine when it's ready:
  • Patience is Key: Brioche dough is enriched with butter and eggs, making it a bit sticky initially. Be patient and resist the urge to add too much flour. Allow the dough to absorb the moisture gradually for a softer and more tender result.
  • Use the Right Technique: Employ the fold-and-push method. Fold the dough over, then push it away from you with the heel of your hand. Rotate the dough a quarter turn and repeat. This technique helps evenly distribute ingredients and develop gluten.
  • Watch for Smoothness: As you knead, observe the texture of the dough. It should transform from a shaggy, sticky mass to a smooth and elastic consistency. This indicates that the gluten is developing, creating the structure necessary for the brioche's light and airy texture.
  • Temperature Matters: Brioche dough benefits from a slightly warm environment. Ensure that your ingredients are at room temperature, and consider using a warm bowl or placing the dough in a warm spot during the initial rise. Warmer temperatures aid yeast activity and gluten development.
Remember that the exact kneading time can vary based on factors such as the recipe, the strength of your flour, and the ambient temperature. 
To test the dough is ready, try the poke test:
Poke the Dough: Use your finger to gently poke the dough. Press your finger about half an inch into the dough, creating a small indentation.
Observe the Reaction: A well-kneaded dough should bounce back slowly, leaving a slight indentation. If the dough springs back quickly and doesn't hold any shape, it may need more kneading. On the other hand, if the indentation remains deep and the dough doesn't spring back at all, you might have over-kneaded it.
Why not try using this recipe for chocolate brioche to make Chocolate Bread and Butter Pudding

Nutrition

Calories: 223kcal
Keyword Brioche bun, Chocolate Brioche, Chocolate brioche recipe, Christmas dessert recipes, Sweet treats
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