Chocolate Brioche

Chocolate Brioche is a beautiful yeast bread which is sweetened with chocolate. Unlike other breads, brioche has eggs and butter in its dough. It is a perfect addition to your weekend breakfast spread. The dough is started a night before to let the flavours develop.


  • 300g plain flour
  • 7g or 1 sachet instant yeast
  • 1 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • 3 eggs
  • 175g butter, at room temperature
  • 250g chopped milk chocolate
  • Egg wash: 1 egg yolk + 1tbsp milk
  • Icing sugar, for dusting


  • Combine flour, sugar, yeast and salt in an dough mixer. Add eggs and mix until a dough forms. Dice butter and mix it gradually in the dough until the dough turns shiny and elastic. Transfer to a buttered bowl and cover with plastic wrap. Let it rise until it doubles in size (1-2 hours) at room temperature. Then knock back the dough, cover and refrigerate overnight for the flavours to develop.
  • Divide brioche dough in 4 equal sized portions. Take one portion out and keep the others covered and refrigerated. On a floured surface, roll it into a rectangle and transfer to a sheet of baking paper. Scatter a third of chocolate on top of it. Repeat the layers two more times and finish with the last rolled rectangle on top. Roll it all lightly to smooth it. Refrigerate to rest for 30 minutes.
  • Preheat oven to 190C. Cut the long sides of the brioche with an uncut centre. Create a fringe of strips on the side. Roll it inwards and pinch it a little so it doesn’t separate during baking. Put aside to rest for 15 minutes. Brush with egg wash and bake for 25 minutes or until it turns golden.
  • Cool slightly and generously dust with icing sugar.


Brioche tastes the best on the day it is baked. You can reheat it next day in a low oven or microwave. Keep it in an airtight container to retain freshness.

It is very easy to knead the dough in a stand mixer with dough hook attachment. If kneading by hand, it will get a little messy before coming together.

Like with any yeast enriched dough, it rises best at a slightly warm room temperature. If you are at a cold place then let it rise in a warm oven that has been turned off at least 15 minutes before.

You can use any chocolate you like, milk or dark, depending on your personal preference.

Don’t be intimidated by the recipe. It is easy to create and tastes absolutely delicious. You can find step by step photos on my Instagram story highlights @thiscakeisdesi

Aa jao friends “Chocolate Brioche” tayyar hai!!!


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