If you are craving a bakery-style treat that feels both indulgent and elegant, this Twisted Chocolate Brioche Recipe is an absolute must-try. Imagine the tender, buttery richness of classic brioche dough woven intricately with a luscious chocolate filling that offers crunchy and velvety layers all at once. This recipe will have you twisting and shaping your way to a show-stopping loaf that not only tastes incredible but also impresses every time you pull it fresh from the oven. Whether it’s a weekend brunch or a special dessert, this brioche strikes the perfect balance between comfort and sophistication.
Ingredients You’ll Need
Before diving into the baking process, it’s important to appreciate how straightforward the ingredients are in this Twisted Chocolate Brioche Recipe. Each element is carefully chosen to build the bread’s delicate texture, deep flavor, and irresistible aroma.
- 1 cup whole milk (warmed): This kickstarts the yeast activation for a perfect rise.
- 1 package active dry yeast (0.25 ounces): Essential to make your dough fluffy and airy.
- â…“ cup sugar (plus 1 teaspoon, divided): Adds sweetness and aids the yeast fermentation.
- 4 cups all-purpose flour (plus more for dusting): The base of your dough, providing structure.
- 1 teaspoon salt: Balances sweetness and enhances overall flavor.
- ¼ teaspoon ground cinnamon: Lends a cozy warmth that complements chocolate beautifully.
- 1 large egg: Brings richness and helps with dough elasticity.
- 1 large egg yolk: Increases tenderness and moisture in the brioche.
- 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract: Adds an aromatic depth to your dough.
- 5 ounces unsalted butter (½ cup plus 2 tablespoons, softened): Vital for the rich, buttery crumb.
- 6 ounces unsalted butter (cubed): Used to melt with the chocolates for the filling.
- 7 ounces milk chocolate (finely chopped): Provides creamy sweetness in the swirl.
- 5 ounces bittersweet chocolate (finely chopped): Adds bittersweet contrast for a complex flavor profile.
- 1 ½ cups finely ground chocolate wafer cookies: Adds a delightful crunchy texture.
- ½ teaspoon ground cinnamon (for filling): Keeps the filling warmly spiced.
- 1 large egg (whisked): Combined with cream for that irresistible golden glaze.
- 1 tablespoon cream: Blended with egg to create a shiny finish on the crust.
How to Make Twisted Chocolate Brioche Recipe
Step 1: Activate Your Yeast
Begin by combining the warmed milk with the yeast and 1 teaspoon of sugar in the bowl of a stand mixer. Let this mixture sit for about 10 minutes until it becomes frothy and fragrant. This is the foundational step that guarantees your brioche will rise beautifully and develop a tender crumb.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk the flour, remaining sugar, salt, and ¼ teaspoon cinnamon together. This ensures even distribution of the dry components and adds that subtle spicy warmth that pairs so nicely with chocolate.
Step 3: Combine Wet and Dry
Add the egg, egg yolk, and vanilla extract to your activated yeast mixture and briefly blend. Then, gradually incorporate the dry ingredients on a medium/low mixer speed until the dough just begins to come together.
Step 4: Add the Butter
Fold in half of the softened butter into the dough, mix well, then add the remainder. The slow incorporation of butter at this stage will give your brioche its signature rich, soft texture.
Step 5: Let the Dough Rest
Cover the bowl tightly with plastic wrap and leave the dough to rest at room temperature for two hours. This resting period allows gluten to relax and the flavors to meld, resulting in a more tender bread.
Step 6: Chill Overnight
Divide the dough in half, wrap each piece in plastic wrap, and refrigerate overnight. Chilling slows fermentation, enhances flavor, and makes the dough easier to work with for shaping.
Step 7: Prepare the Chocolate Filling
Over simmering water, melt the cubed butter along with milk and bittersweet chocolates until silky smooth. Once cooled slightly, stir in the ground chocolate wafer cookies and cinnamon. This decadent filling provides both creamy richness and a crunchy surprise in every bite.
Step 8: Shape Your Brioche
Spray two 8×4 inch loaf pans with nonstick spray and line with parchment paper. Roll one piece of chilled dough into a large rectangle, spread half the filling evenly, and roll tightly. Repeat with the second dough piece. Freeze these logs for 10 minutes to firm them up for twisting.
Step 9: Twist and Loaf
Slice one log in half lengthwise and gently twist the halves together. Place the twisted log into a prepared pan. Repeat with the other log for the second loaf. Cover and let them rise for two hours at room temperature while preheating your oven to 350°F.
Step 10: Egg Wash and Bake
Whisk together the egg and cream to create a glossy egg wash. Brush it over the loaves so they bake to a beautiful golden hue. Bake for about 45 minutes, until the interior temperature reaches 195 to 200°F, signaling a perfectly baked brioche.
How to Serve Twisted Chocolate Brioche Recipe
Garnishes
Once baked and cooled, consider dusting your Twisted Chocolate Brioche with a light sprinkle of powdered sugar or a drizzle of melted chocolate for an elegant touch. Fresh berries or a sprinkle of chopped nuts like toasted hazelnuts can add a refreshing contrast to the rich flavors.
Side Dishes
This brioche pairs wonderfully with a simple fruit salad or a spoonful of homemade whipped cream. To elevate brunch, serve alongside a strong cup of espresso or a creamy latte to complement the chocolate’s richness perfectly.
Creative Ways to Present
Slice the brioche thickly and toast lightly to bring out its buttery notes. You can also use it as a decadent base for French toast, topping it with fresh fruit and maple syrup for a luxurious breakfast or dessert option that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. This helps maintain its soft crumb and moist texture without drying out.
Freezing
The Twisted Chocolate Brioche freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to two months, and thaw overnight in the refrigerator for best results.
Reheating
To refresh your brioche, warm slices gently in a toaster oven or conventional oven at 300°F for about 5 to 10 minutes. Avoid microwaving as it can make the bread gummy instead of soft and flaky.
FAQs
Can I use a stand mixer without a dough hook?
While a dough hook is ideal for kneading this brioche dough, you can use the paddle attachment and knead by hand for the final stage to develop the gluten. Just be prepared for a bit more arm work to achieve that silky texture.
What if I don’t have Cognac Barrel-Aged Madagascar Vanilla Extract?
Regular pure vanilla extract works perfectly fine as a substitute. The barrel-aged variety adds a slightly deeper, more complex flavor, but it’s not necessary to make the recipe a success.
Can I substitute the chocolate wafer cookies in the filling?
The chocolate wafer cookies add a wonderful crunch, but if you can’t find them, crushed chocolate graham crackers or finely chopped nuts can be a great alternative to maintain texture contrast.
How important is the overnight refrigeration step?
Chilling the dough overnight is key for flavor development and handling ease. However, if you’re short on time, a few hours in the fridge can work, but the brioche won’t be quite as flavorful or easy to shape.
Can I make smaller individual brioche twists instead of loaves?
Absolutely! Divide the dough into smaller portions, fill, twist, and bake in mini loaf pans or on a baking sheet. Just keep an eye on the baking time, as smaller pieces will cook faster.
Final Thoughts
There’s nothing quite like the magic of homemade brioche swirled with rich layers of chocolate—this Twisted Chocolate Brioche Recipe is one I am always excited to share. Its tender crumb, luxurious filling, and stunning twisted form are sure to become a delightful staple in your baking repertoire. Don’t hesitate to try it yourself; you’ll find it’s as comforting to make as it is delicious to eat!
Print
Twisted Chocolate Brioche Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: French
Description
Experience the rich, decadent twist of this Chocolate Brioche that combines the tender, buttery texture of classic brioche with luscious layers of milk and bittersweet chocolate filling enriched by finely ground chocolate wafer cookies. Perfect for an impressive dessert or an indulgent breakfast treat, this recipe’s detailed preparation ensures a fluffy, flavorful loaf with a glossy, golden crust.
Ingredients
Dough
- 1 cup whole milk (warmed to activate the yeast perfectly)
- 1 package active dry yeast (0.25 ounces)
- â…“ cup sugar (plus 1 teaspoon, divided)
- 4 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk
- 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract
- 5 ounces unsalted butter (½ cup plus 2 tablespoons), softened
Filling
- 6 ounces unsalted butter, cubed
- 7 ounces milk chocolate, finely chopped
- 5 ounces bittersweet chocolate, finely chopped
- 1 ½ cups finely ground chocolate wafer cookies
- ½ teaspoon ground cinnamon
Egg Wash
- 1 large egg, whisked
- 1 tablespoon cream
Instructions
- Activate Yeast: Combine the warm milk, active dry yeast, and 1 teaspoon of sugar in the bowl of a stand mixer. Let the mixture sit for 10 minutes until it becomes frothy, signaling that the yeast is active and ready for mixing.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, remaining ⅓ cup sugar, salt, and ¼ teaspoon ground cinnamon to evenly distribute the spices and salt through the flour.
- Combine Mixtures: Add the whole egg, egg yolk, and vanilla extract to the yeast mixture in the stand mixer bowl. Mix briefly to incorporate.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the milk and egg blend in the mixer. Mix on medium-low speed until a dough starts to form.
- Add Butter: Add half of the softened butter and mix until partially incorporated; then add the remaining butter and continue mixing until the dough becomes creamy and smooth.
- Rest the Dough: Cover the dough bowl tightly with plastic wrap and let it rest at room temperature for 2 hours to allow fermentation and rising.
- Chill Dough: After the initial rise, divide the dough into two equal parts. Wrap each piece tightly in plastic wrap and refrigerate overnight to develop flavor and make rolling easier.
- Prepare Filling: Place the cubed butter, chopped milk chocolate, and bittersweet chocolate in a heatproof bowl over simmering water (double boiler). Melt gently, stirring occasionally, then remove and allow to cool to room temperature.
- Combine Filling Ingredients: Stir the finely ground chocolate wafer cookies and ½ teaspoon ground cinnamon into the cooled melted chocolate mixture until evenly combined to form a rich filling.
- Prepare Pans: Spray two 8×4 inch loaf pans with nonstick spray and line with parchment paper for easy removal after baking.
- Roll Dough: On a lightly floured surface, roll one piece of chilled dough into a large rectangle. Spread half of the filling evenly over the dough, then roll it up tightly like a jelly roll.
- Repeat: Repeat the rolling and filling process with the second piece of dough and remaining filling. Place both rolled logs in the freezer for 10 minutes to firm up.
- Twist the Logs: Cut one of the chilled logs in half lengthwise, twist the two halves together gently but firmly to show the chocolate layers, then place the twisted loaf into a prepared loaf pan.
- Final Rise: Cover the loaf pans loosely with plastic wrap and let them rise at room temperature for 2 hours, until noticeably puffy. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare Glaze: Whisk together the egg and cream to make an egg wash. Brush this mixture evenly over the tops of each loaf to create a shiny, golden crust during baking.
- Bake: Bake the loaves in the preheated oven for about 45 minutes, or until the internal temperature reaches 195 to 200°F (90-93°C), indicating the brioche is fully baked. Remove from oven and cool in the pans briefly before transferring to a wire rack to cool completely.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Chilling the dough overnight improves flavor and makes shaping easier.
- Freezing the filled dough logs before twisting helps maintain shape during handling.
- Use a kitchen thermometer to check doneness for perfect brioche every time.
- Store baked brioche wrapped at room temperature for up to 3 days or freeze for longer storage.
