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Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe

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4.1 from 35 reviews

  • Author: Ava
  • Total Time: 13 hours 45 minutes
  • Yield: 8 servings

Description

This indulgent Chocolate Brioche recipe brings together the rich, buttery texture of traditional brioche with a luscious chocolate filling. The dough is softly proofed to develop its signature fluffiness, then rolled with a smooth chocolate paste made from semi-sweet chocolate, butter, cocoa powder, and powdered sugar. The braided loaf, baked to a golden perfection, offers a decadent treat perfect for breakfast, brunch, or an elegant dessert.

Ingredients

Brioche Dough

  • 165 grams Whole milk (lukewarm)
  • 67 grams Granulated sugar
  • 17 grams Fresh yeast (or 7 g / 2¼ teaspoons active dry yeast)
  • 2 Eggs (at room temperature)
  • 375 grams Bread flour (high protein content)
  • ½ teaspoon Salt
  • 170 grams Unsalted butter (at room temperature)

Chocolate Filling

  • 85 grams Semi-sweet chocolate (high quality, e.g., Callebaut or Lindt)
  • 57 grams Unsalted butter
  • 60 grams Powdered sugar (sifted)
  • 25 grams Cocoa powder

For Finishing

  • 1 Egg with a splash of water or milk (for egg wash)
  • Small amount of melted butter (for glaze)

Instructions

  1. Activate the yeast: Heat half of the granulated sugar with the lukewarm milk to about 40°C (104°F). Remove from heat, sprinkle fresh yeast over the top, and let it sit for 10 minutes until foamy.
  2. Mix wet ingredients: Transfer the yeast mixture into a stand mixer fitted with a kneading hook, then incorporate the eggs thoroughly.
  3. Add dry ingredients: Gradually mix in the bread flour, remaining sugar, and salt. Knead until the dough begins to come together, about 3 minutes.
  4. Incorporate butter: Slowly add softened butter in pieces while the mixer runs on medium-high speed. Continue kneading for approximately 10 minutes until the dough is elastic, shiny, and stretchy enough to pass the gluten window test.
  5. First proof: Transfer dough to a bowl, cover with plastic wrap, and let it rise at room temperature for 1 to 2 hours until doubled in size.
  6. Refrigerate dough: Punch down the dough, reshape into a bowl, cover, and refrigerate for at least 8 hours to develop flavor and texture.
  7. Prepare chocolate filling: Gently melt semi-sweet chocolate and butter over a double boiler. Once smooth, whisk in sifted cocoa powder and powdered sugar until a glossy, smooth paste forms.
  8. Roll out dough: Remove the dough from the fridge, deflate gently, and roll it into a large, thin rectangle measuring approximately 70×50 cm (27×20 inches).
  9. Spread filling and roll: Evenly spread the chocolate filling thinly over the entire surface using an offset spatula. Starting from the longer side, carefully roll the dough into a log.
  10. Braid the dough: Bend the ends of the log toward each other to form a U shape, then gently braid the two strands around each other.
  11. Prepare pan and place dough: Grease a large loaf pan (27×15 cm / 11×6 inches), then place the braided log inside.
  12. Apply egg wash & proof: Mix an egg with a splash of water, brush this egg wash over the dough surface. Allow the brioche to proof again for 1 to 2 hours until it doubles in size and fills the pan.
  13. Preheat oven: Towards the end of the proofing, preheat your oven to 180°C (356°F).
  14. Bake: Bake the brioche for about 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
  15. Finish and cool: Remove from oven, brush the top with a small amount of melted butter for a glossy finish. Let it cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

  • Ensure milk is lukewarm, not hot, to avoid killing the yeast.
  • Use high-quality chocolate for the best flavor in the filling.
  • Allow plenty of time for fermentation to develop the brioche’s buttery, airy texture.
  • This brioche freezes well; slice and freeze for easy defrosted enjoyment later.
  • Adjust proofing times based on ambient room temperature to ensure proper rise.
  • For a more intense chocolate flavor, you can add a tablespoon of espresso powder to the filling.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/chocolate-brioche-with-creamy-cocoa-filling-and-braided-design-recipe/