Deliciously Fluffy Chocolate-Filled Brioche

by

Description
This soft, buttery brioche is filled with rich melted chocolate, offering a perfect balance of sweetness and indulgence. The dough is light and airy with a tender crumb, and every bite gives you a dreamy hit of chocolate. It’s a bakery-style treat you can make at home — and it’s easier than you think!

Origin
France – Brioche is a classic French bread known for its rich, eggy dough and buttery flavor. The chocolate-filled version is a more modern twist, popular in both patisseries and home baking around the world.

Ingredients Quantity (makes 8 rolls or 1 large loaf)

For the brioche dough:

  • 3¼ cups (400g) all-purpose flour
  • ¼ cup (50g) sugar
  • 1½ teaspoons salt
  • 2¼ teaspoons (1 packet) instant yeast
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk, lukewarm
  • 10 tablespoons (140g) unsalted butter, softened

For the chocolate filling:

  • ¾ cup (130g) dark or semisweet chocolate chips or chopped chocolate
  • 1 tablespoon butter (optional, for richness)
  • 1 tablespoon cocoa powder (optional, for intense flavor)

For the egg wash:

  • 1 egg + 1 tablespoon milk

Ingredients Optional

  • Orange zest or espresso powder (½ tsp) – enhances chocolate flavor
  • Nutella instead of chocolate chunks
  • Chopped hazelnuts or almonds for crunch
  • Sprinkle of sea salt or powdered sugar on top
  • Vanilla extract (1 tsp) in the dough

Instruction

  1. Make the dough: In a stand mixer bowl, combine flour, sugar, salt, and yeast. Add eggs and milk, and mix on low until dough comes together.
  2. Knead: Increase speed and knead for 8–10 minutes. Add softened butter a tablespoon at a time until fully incorporated. Knead another 5–7 minutes until smooth and elastic.
  3. First rise: Cover and let rise in a warm spot for 1½–2 hours, or until doubled.
  4. Chill (optional): For easier handling, refrigerate the dough for at least 1 hour or overnight.
  5. Shape and fill: Divide dough into 8 pieces. Flatten each piece, place a spoonful of chocolate in the center, and seal well into a ball or roll.
  6. Second rise: Place filled dough balls into a greased baking pan or on a baking sheet. Cover and let rise until puffy (about 45–60 minutes).
  7. Preheat oven to 350°F (175°C).
  8. Brush with egg wash.
  9. Bake: 20–25 minutes for rolls, or 30–35 minutes for a loaf, until golden brown on top.
  10. Cool slightly and serve warm to enjoy the gooey chocolate center!

Tips for Success
Use room temp ingredients for better dough development.
Chilling the dough makes it easier to shape and adds flavor.
Seal the dough tightly around the chocolate to avoid leaks.
Don’t overbake — you want it soft, not dry.
Serve warm for maximum meltiness.

Recommendation
Serve with coffee, hot cocoa, or a cold glass of milk.
Drizzle with melted chocolate or dust with powdered sugar for presentation.
Freeze unbaked filled rolls, then bake from frozen as needed for fresh treats anytime.

Nutrition (Per roll, approximate)
Calories: 300–350 kcal
Protein: 6–8g
Carbohydrates: 30–35g
Fat: 16–20g
Sugar: 10–15g
Cholesterol: 80–100mg
Sodium: 200–250mg

Let me know if you want a braided version, hazelnut twist, or even a chocolate & raspberry swirl next!

Leave a Comment