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
Scale
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.
