Chocolate Brioche with Chocolate

Chocolate brioche with chocolate is pillowy yeasted dough made with milk: cocoa goes right into the dough itself, and each bun hides chocolate chips inside. A little "cap" is set on top - the very thing that makes a brioche instantly recognizable. It's so tasty, fluffy and fragrant - bake a batch at home, you'll love it!

Chocolate Brioche with Chocolate

Pillowy yeasted buns made with milk, with cocoa in the dough and chocolate chips tucked inside. Fragrant homemade sweet buns best eaten warm.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising and proofing 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 9 buns

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 120 ml milk warm
• 1 egg
• 10 ml olive oil
• 15 g fresh yeast
• 75 g sugar
• 1 pinch salt
• 1.5 cup cocoa powder
• 350 g flour 250 g at first, the rest added gradually
• chocolate chips for the filling
• sugar water for brushing the buns

Method

 

1. Stir the yeast, sugar and cocoa into the milk and mix.
2. Sift the flour with the salt, pour in the milk mixture, add the egg and olive oil. Start with 250 g of flour, adding the rest as you go. Knead the dough and shape it into a ball.
3. Put the dough in a warm place for 1.5-2 hours. With so much sugar and cocoa, it works hard and won't rise dramatically.
4. Knock back the dough, slapping it firmly against the counter a couple of times to release the air.
5. Divide the dough into pieces - large and very small. This batch makes about 9 buns.
6. Fill each large piece with chocolate chips and place in a greased pan. Press a dent in the middle of each bun with your fingers and set a small cap into it.
   
7. Let the buns proof for another 30 minutes, then brush with sugar water.
   
8. Bake in a preheated oven for 20 minutes at 180 °C. Best eaten warm and fresh. Enjoy!
   

Notes

Dough with cocoa and a lot of sugar rises reluctantly - don't worry, the buns will still turn out pillowy.

Tips

• Don't add all the flour at once: start with 250 g, then add the rest as you knead - the dough should stay soft.
• Don't expect a dramatic rise. With this much sugar plus cocoa, the dough has a hard time and won't rise much. That's normal - just give it 1.5-2 hours.
• Be sure to knock back the dough after it rises: slap it firmly against the counter a couple of times to release the air.
• Divide it into two sizes of pieces - large for the base of the bun and tiny for the cap. This batch makes 9 brioches for me.
• Press a dent in the middle of the large piece with your fingers and set the small cap into it - that way it won't slide off while baking.
• Brush with sugar water, not egg wash: this gives a light shine without a thick crust.
• They're best eaten warm - while the chocolate inside is still soft.