Chocolate Brioche Recipe
Author of The Bread Collection and Bake from Scratch magazine editor-in-chief Brian Hart Hoffman has some words of advice for this recipe: "Mixing really matters. Proper mixing is what gives brioche its soft, feathery finish. Be sure to let every pat of butter fully incorporate before adding more (step 4 in Basic Brioche Dough). Don't rush it." Speaking of rushing, start this before you go to bed one night, as you'll want to let the dough rest for at least 8 hours. Once you've done that, though, the process is smooth sailing.
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Chocolate Brioche Recipe
Get the recipe for chocolate brioche dough from the Bake from Scratch magazine team. It's filled with dark chocolate and teaches you how to make basic dough.
Prep Time
30
minutes
Cook Time
55
minutes
servings
1
Loaf
Total time: 1 hour, 25 minutes
Ingredients
- For the basic brioche dough
- ⅓ cup warm whole milk (80 F to 100 F)
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 3¼ cups all-purpose flour, divided
- 5 large eggs, room temperature
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- For the chocolate brioche
- ¾ cup chopped 64% cacao dark chocolate
- 1 large egg, lightly beaten
Directions
- Make the Basic Brioche Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- With mixer on medium-low speed, add 1 ½ cups (188 grams) flour and eggs, beating until smooth, 2 to 3 minutes. Cover and let stand for 30 to 45 minutes.
- Switch to the dough hook attachment. Add salt and remaining 1 ¾ cups (18 grams) flour, and beat at medium speed until a smooth and elastic dough forms and pulls away from sides of bowl, 8 to 10 minutes.
- With mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75 F) until doubled in size, 1 ½ to 2 ½ hours.
- On a lightly floured surface, turn out dough, and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least 8 hours or overnight.
- Make the chocolate brioche: Butter and flour a 9x5-inch loaf pan. On a lightly floured surface, turn out Basic Brioche Dough. Punch down dough, and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated.
- Shape dough into a loaf. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75 F) until dough is puffed, 30 to 40 minutes.
- Preheat oven to 400 F.
- Brush top of loaf with egg wash, and bake for 15 minutes.
- Reduce oven temperature to 350 F, and bake until golden brown and an instant-read thermometer inserted in center registers 190 F, 35 to 40 minutes more.
- Let cool and serve.