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Chocolate Brioche Bread

Chocolate Brioche Bread

This is a buttery soft traditional French Brioche filled with chocolate!
Prep Time 2 d 2 hrs
Cook Time 1 d
Servings 2 Loaves


  • Stand Mixer with Dough Hook


Brioche Dough

  • 4 Cups All Purpose Flour
  • 3 tsp Yeast
  • 4 Tbsp Sugar
  • 2 tsp Salt
  • 6 ea Eggs
  • 1 tsp Vanilla
  • 1 cup Butter

Chocolate Filling

  • 5 oz Dark Chocolate
  • 1/2 Cup Butter
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup Cocoa Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt


  • 1/4 cup Sugar
  • 1/4 cup Water

Egg Wash

  • 1 egg
  • 1 tbsp water whisk to combine


Day One: Make the Brioche Dough

  • In the bowl of a mixer fitted with a dough hook attachment, combine the flour, sugar, salt and yeast.
  • Add the eggs and vanilla and mix on low speed 3-4 minutes until all ingredients are incorporated and a dough ball begins to form.
  • Increase the speed to medium and mix 5-7 minutes until dough is smooth and elastic. Because different types of flour vary you may need to adjust the liquid. This recipe has no water, but you can add a tablespoon of milk if the dough is too stiff.
  • Add the softened butter and mix on medium speed for 3-5 minutes until the dough is smooth and shiny.
  • Place the dough in an oiled bowl or glass dish with a tight fitting lid. Refrigerate over night.

Day Two: Make the Chocolate Filling

  • Heat the butter and chocolate in the microwave in 30 secdond incriments untilboth are melted. Stir to combine.
  • Add the powdered sugar, cocoa powder, cinnamon and salt. Stir to combine.

Day Two: Make the Glaze

  • In a small sauce pan heat the water and sugar until simmering and remove from heat.
  • Day Two: Prepare the Pans
  • Spray two loaf pans ( approx. 9x5) with pan spray and line them with a strip of parchment paper that covers the bottom and two long sides.

Day Two: Assemble the Marble Braid

  • Take the brioche out of the refrigerator, cut it into two equal size portions and place one peice back in the refrigerator until needed. PLace the other piece on a well floured surface. Working quickly so the dough doesnt get too soft, roll the dough out into a large rectangle approximately 18 x 12 inches.
  • Spread half of the chocolate filling onto the brioche and gently work it out to the edges. Leave a one inch strip at the top of the dough plain. ( this will help the roll to seal up)
  • Gently roll the dough as if you were making a cinnamon roll. Seal the edges. Wrap log in foil or plastic wrap and return in the the refrigerator for 30 minutes. Repeat with the other piece.
  • Once the dough is chilled, remove one piece at a time at create the chocolate twist. With a sharp knife, cut the dough lengthwise down the middle of the roll, leaving one end connected by about an inch. Now twist the pieces over one another 3 times and pinch the ends together.
  • Place the loaf into the prepared pan. Repeat for the other log. Gently brush the tops with egg wash. Gently cover the loaves with a kitchen towel.
  • Allow the loaves to proof for about two hours or until the top of the loaf peaks over the sides of the pan.
  • Preheat your oven to 325°. Bake loaves for about 35 minutes or until internal temoerature is 205°-210°.
  • Brush the tops of the loaf with the glaze. Use the entire amount of glaze over the two loaves.
  • Allow the bread to cool completely before slicing.
  • Store the bread in an airtight container at room temperature for up to 2 days.
Keyword Bread, Brioche, chocolate, French