Choco-Honey Brioche Twist

Prepare to bake a showstopping centerpiece for your holiday table with our

Round Chocolate Brioche

recipe, a rich, buttery bread studded with delicious chocolate. This impressive loaf is a wonderful addition to any festive dessert spread, sitting beautifully alongside a
Chocolate Chess Pie
, a vibrant cranberry tart, or a comforting
Rum Raisin Bread Pudding
.

Why This Recipe Works

Chocolate Brioche is a special occasion dessert bread. It’s wonderfully rich and tender, perfectly complemented by pockets of melted chocolate. Our recipe makes it an impressive yet approachable bake, making it ideal for sharing.

• 
  Decadent Flavor and Texture:
  
  This brioche boasts an incredibly rich, buttery, and tender crumb, perfectly complemented by pockets of melted chocolate.
• 
  Impressive Yet Approachable:
  
  While it looks sophisticated, the recipe is designed to be manageable, making it a rewarding baking project for any home cook.
• 
  Versatile Holiday Treat:
  
  It’s ideal for a festive breakfast, a delightful dessert, or simply enjoyed on its own with a cup of coffee.

Ingredients You’ll Need

You’ll need standard baking staples like all-purpose flour, active dry yeast, milk, and sugar. What sets it apart is the generous amount of butter and eggs, which give brioche its signature tender crumb, along with plenty of chocolate chips or chunks for that decadent flavor.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

• 
  Chocolate Type:
  
  While chocolate chips are convenient, consider using chopped chocolate bars (dark, milk, or a mix) for larger pockets of melted chocolate. You could also swirl in Nutella or a chocolate-hazelnut spread into the dough before the final rise.
• 
  Flavor Boosts:
  
  Add a complementary flavor to the brioche dough itself. A tablespoon of orange zest, a teaspoon of espresso powder, or a few drops of almond extract can enhance the chocolate and butter notes beautifully.
• 
  Shape and Size:
  
  Instead of one large round, divide the dough into smaller portions to make individual brioche buns or even a braided loaf. Adjust baking times accordingly for smaller sizes.

How To Make Chocolate Brioche

Begin by activating yeast and combining it with other wet ingredients before mixing with dry ingredients and butter. After kneading and incorporating chocolate chips, the dough undergoes two rises. Finally, you’ll bake the shaped loaf until golden brown, resulting in a buttery, chocolate-studded bread.

Step 1:

Warm the milk in the microwave or a saucepan until about 105-110℉.

Step 2:

Add the yeast and 1 tablespoon of brown sugar. Whisk and place let sit for 5 minutes so the yeast can activate. The top will get foamy.

Step 7:

Place into a bowl and cover with plastic wrap or a damp towel for 1 hour, or until double in size.

Dough in oiled bowl set to rise.

Dough doubled in size.

Roll Up into Twisted Ropes

Step 12:

Roll the dough lengthwise, folding the chocolate chips into the log as it is formed. Pinch the edges of each log, which should now look like a long rope. Repeat this with the rest of the dough pieces.

Step 13:

Take 2 logs and pinch the ends of together. Gently twist the bread by tightly folding over each other. Pinch the other end to seal the twist.

Shape the Brioche Loaves and Bake

Step 14:

Prepare a baking sheet with parchment paper and preheat the oven to 350.

Step 15:

Coil each twist to create a round swirl loaf and place on the prepared baking sheet. Cover with plastic wrap. Let rise one last time for 30 minutes.

Step 16:

Prepare the egg wash by whisking together the egg and milk. Brush the egg wash on the brioche and sprinkle with some white sugar before baking in the oven for 18-20 minutes or until the tops of the bread are beautifully golden brown.

Tips for Success

Here are a few tips for making this recipe:

• 
  Ensure Proper Dough Consistency:
  
  The brioche dough will be very soft and sticky, especially after adding the butter. Resist the urge to add too much extra flour. A sticky dough is essential for a tender, airy crumb. It will become more manageable with kneading.
• 
  Gradually Add Butter (if not incorporating all at once):
  
  If your recipe calls for adding butter in stages, ensure each addition is fully incorporated before adding more. This allows the fat to be evenly distributed, leading to a richer and more consistent texture.
• 
  Achieve Proper Gluten Development:
  
  Kneading is crucial for brioche. You’ll want to knead until the dough is smooth, elastic, and passes the “windowpane test” (where a small piece can be stretched thin enough to see light through without tearing). This gluten structure is what gives brioche its characteristic rise and chew.
• 
  Cold Proofing for Flavor and Manageability:
  
  If your recipe allows, consider a long, slow cold proof in the refrigerator overnight. This deepens the flavor of the brioche and makes the butter-rich dough much easier to handle and shape when cold.
• 
  Don’t Overbake:
  
  Brioche, especially with chocolate, can dry out quickly. Bake until the crust is golden brown and the internal temperature reaches around 200-205°F (93-96°C). An overbaked brioche will be dry and less tender.

Storage Options

• 
  Refrigeration (Baked Brioche):
  
  Store baked and cooled brioche in an airtight container or a resealable plastic bag at
  
  room temperature for up to 2-3 days
  
  . For slightly longer freshness, you can refrigerate it for up to
  
  5 days
  
  , though it may dry out a bit.
• 
  Freezing (Baked Brioche):
  
  Once completely cooled, this brioche freezes wonderfully. Wrap the entire loaf tightly in plastic wrap, then aluminum foil, or slice and wrap individual portions. Place in a freezer-safe bag or container. Freeze for up to
  
  2-3 months
  
  .
• 
  Reheating:
  
  Preheat your oven to 300-325°F (150-160°C). Place the brioche directly on a baking sheet or wrap loosely in foil. Heat for 10-15 minutes, or until warmed through and soft.

Frequently Asked Questions

Serving Suggestions

Slice this chocolate brioche thick and enjoy it for a luxurious breakfast alongside fresh berries and a dollop of whipped cream. For a decadent dessert, serve it with a scoop of vanilla bean ice cream or a fresh
summer berry salad
. It also makes a delightful addition to a festive brunch spread, perhaps alongside a
broccoli bacon quiche
.