Chocolate-Filled Brioche Recipe for a Sweet, Buttery Delight
Description
This mouthwatering chocolate-filled brioche combines the airy, buttery texture of classic brioche with a rich, decadent chocolate filling. The perfect blend of sweet and buttery, this recipe delivers a stunning dessert or breakfast loaf. Made with a soft brioche dough and a dark chocolate swirl, it’s baked to perfection and finished with a sweet sugar syrup.
Ingredients
Brioche Dough
For Cocoa Dough (additional)
Chocolate Filling
Sugar Syrup
Instructions
Video
For the Brioche Dough
- In a mixing bowl, combine the T45 flour, caster sugar, and salt. Mix well.
- Add the fresh yeast (or dry yeast) and eggs to the flour mixture.
- Optionally, add a splash of vanilla extract.
- Mix at medium speed (speed 2) for 8 minutes.
- Gradually add the softened butter and continue mixing for another 10 minutes on medium speed (speed 2).
- The dough should be smooth and elastic.
First Proof:
- Cover the dough with a clean cloth or plastic wrap and leave it to proof at room temperature for about 3 hours or until it doubles in size.
For the Chocolate Filling:
- In a saucepan, melt the unsalted butter and dark chocolate over low heat, stirring until fully combined, remove from the heat.
- Add the brown sugar, vanilla extract, honey, and orange zest to the chocolate mixture. Stir well.
- Then, whisk in the flour, egg whites, and cocoa powder until smooth.
- Refrigerate the filling for later use.
For the Cocoa Dough:
- After the first rise, gently punch down the dough to release the air, then divide it into two equal portions.
Cocoa Dough:
- Take one portion of the white dough and, in a mixing bowl, combine it with the cocoa powder and milk. Mix just until combined.
Chill:
- Wrap both the plain and cocoa dough in plastic wrap and refrigerate for 4 hours.
- For the Sugar Syrup
- In a saucepan, combine the caster sugar, water, and honey.
- Bring to a boil, stirring occasionally, then remove from heat and let it cool completely.
Assembling the Brioche:
- After chilling the dough, roll out the plain dough into a rectangle (approximately 34 cm x 50 cm). Set it aside.
Prepare the Cocoa Dough:
- Roll the cocoa dough to the same size as the plain dough. Gently place the cocoa dough on top of the plain dough and press them together lightly.
Add Chocolate Filling:
- Using a piping bag, pipe the chocolate filling along one edge of the dough.
- Starting from the side with the chocolate filling, gently roll the dough into a log.
- Place the dough seam-side down into a 34 cm x 13.5 cm x 12 cm loaf tin.
Proof the Dough:
- Cover the loaf tin with a towel or plastic wrap and allow the dough to proof at room temperature for about 3 hours, or until it has doubled in size.
Baking the Brioche:
- Preheat your oven to 145°C. Once the dough has risen, make shallow cuts across the top of the dough and bake for 50 minutes.
- Brush the brioche with the prepared sugar syrup and bake for an additional 3 minutes.
- Remove from the oven and let the brioche cool before slicing. Enjoy your delicious chocolate-filled brioche!
