Brioche au Chocolat (Twist) for your Sunday Brunch

Brioche au Chocolat Brioche au Chocolat

One essence of a breakfast like “god in France” is a freshly baked, warm Brioche. But even if you are not close enough to a French bakery, you can indulge in the popular pastry! As a treat for a Sunday brunch, this Brioche with rich dark chocolate is a reminiscence of the art & tradition of baking in France. If you have already planned your next trip to one of the beautiful French cities like me, I hope you will enjoy this pre-taste of pastries. In the meantime, I`m dreaming of Côte d`Azur by baking brioche…



Monsieur Sunday!

For the dough

  • 250 ml lukewarm milk
  • 30 g fresh yeast
  • 80 g sugar
  • 500 g flour
  • 1 egg
  • 1 egg yolk
  • The zest of 1 organic lemon
  • Pinch of salt
  • 70 g soft butter
  • 1 tbsp. icing sugar

For the chocolate filling

  • 100 g dark chocolate
  • 70 g butter
  • 3 tbsp. icing sugar
  • 1 tbsp. cocoa powder

Rich dark chocolate & freshly baked Brioche…

Homemade Brioche
Homemade Brioche


  1. Pour the flour into a medium-size bowl. Prepare a pre-dough by forming a whole in the middle. Crumble the fresh yeast in it, carefully stir with some lukewarm milk, 1 tbsp. sugar and a bit flour from the sides.
  2. Leave the pre-dough covered at room temperature for 15 minutes.
  3. Add the egg, butter (cut into pieces), a pinch of salt, lemon zest and the rest of the milk. Blend the ingredients with an electric whisk to a soft dough.
  4. Leave the dough covered again at room temperature for about 1 hour.
  5. In the meantime, prepare the chocolate filling: Cut the chocolate & butter into pieces and melt both in a pot on low heat. Sift the icing sugar & cacao powder and stir into the melted chocolate.
  6. Roll out the dough on a floured baking surface to a rectangle (40cm x 50 cm,   16 inches x 20 inches). Spread the chocolate filling evenly. Next, roll up the dough starting from the longer side.
  7. Cut the roll lengthways in two halves and wrap the dough strands around each to a round wreath. Put it on a baking trey with baking paper and leave again covered for 30 minutes.
  8. Preheat the oven to 180 °C ( 82 °F). Mix the egg yolk with 2 tbsp. milk and spread on the dough.
  9. Bake the brioche in the oven for about 40 minutes.

À bientôt!