Deliciously Fluffy Chocolate-Filled Brioche
Soft, buttery brioche filled with rich, gooey chocolate—perfect for breakfast, brunch, or an indulgent treat!
Ingredients
For the Brioche Dough:
3 ¾ cups (450g) all-purpose flour
¼ cup (50g) granulated sugar
1 tsp salt
2 ¼ tsp (1 packet) active dry yeast
½ cup (120ml) warm milk (110°F/45°C)
3 large eggs, room temperature
½ cup (115g) unsalted butter, softened and cubed
For the Chocolate Filling:
1 cup (175g) chocolate chips or chopped dark chocolate
2 tbsp unsalted butter, melted
For the Egg Wash:
1 egg
1 tbsp milk
Instructions
1. Make the brioche dough:
In a small bowl, mix warm milk with a pinch of sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until the dough comes together.
Knead the dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth and elastic.
2. Let the dough rise:
Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 1–2 hours or until doubled in size.
3. Prepare the filling:
Melt the chocolate and butter together in a microwave-safe bowl or over a double boiler. Stir until smooth, then let cool slightly.
4. Assemble the brioche:
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a small circle.
Spoon about 1 teaspoon of the chocolate filling into the center of each circle. Pinch the edges together to seal, forming a ball. Place the balls seam-side down in a greased baking dish or on a parchment-lined baking sheet.
5. Second rise:
Cover the assembled brioche with a towel and let rise for 30–45 minutes, until puffy.
6. Bake:
Preheat the oven to 350°F (175°C). Brush the brioche with egg wash (whisk together the egg and milk) for a glossy finish.
Bake for 20–25 minutes, or until golden brown and cooked through.
7. Cool and serve:
Let the brioche cool slightly before serving warm, allowing the chocolate filling to set slightly.
Tips for Success
Make ahead: The dough can be made the night before and refrigerated after the first rise. Bring it to room temperature before shaping.
Chocolate options: Use milk, dark, or even white chocolate for different flavor profiles.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slightly before serving for the best texture.
Prep Time: 25 minutes
Rise Time: 2–3 hours
Bake Time: 20–25 minutes
Total Time: ~3.5–4 hours
Yield: 12 brioche rolls