22 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
candy recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Chocolate Brioche Recipe & Video

Printer Friendly Page

I have a bit of an obsession with Brioche. My new favorite is these Chocolate Brioche Buns, which are small rounds of soft and tender Brioche with a piece of chocolate hidden in the center. You can use semi sweet or bittersweet chocolate, but my favorite is milk chocolate. Before baking I like to sprinkle the tops of the Brioche with pearl sugar which not only looks good but adds crunchy bits of sweetness. Absolutely perfect with a cup of coffee or tea.  

 

A few notes on technique and ingredients. This dough is kneaded for a long time (20 to 25 minutes) which produces a strong dough that cleans your mixing bowl and is silky smooth (but not sticky). If you're new to bread making, I would watch the video as I show you an easy way (the 'window' test) to determine if your dough has been kneaded to the correct consistency. After the first fermentation (proofing), I like to refrigerate the dough overnight. This improves the flavor of the Brioche and also makes the dough easier to work with.

As far as ingredients go, for the yeast, I like to use SAF Gold instant yeast which is used in baked goods that are high in fat and/or sugar. This type of yeast gives a good rise and it doesn't need to be proofed. However, you can use active dry yeast for instant yeast, but you will need to increase the amount of yeast by about 20%. For the salt I like to use kosher salt. For the butter, I like to use unsalted butter.

Related Recipes You May Like

Brioche Recipe

White Sandwich Bread

Almond Brioche Toast (Bostock)

Fruit and Cream Brioche Buns

Brioche Hamburger Buns

French Baguettes

Brioche: Place the flour, yeast, and salt in the bowl of your electric stand mixer, fitted with the paddle attachment. Beat until combined. Add the eggs and milk and beat until combined. Replace the paddle attachment with the dough hook, and knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed, and continue to knead the dough for another three minutes. Next, with the mixer on 2nd speed, gradually add the sugar over five minutes.

Place the cold butter between two sheets of parchment or wax paper. With a rolling pin, pound the butter until it's pliable but still cold. Cut the butter into pieces and add it to the dough. Knead the dough, on 2nd speed, for another 10 to 15 minutes or until the dough cleans the bowl and is smooth (not sticky) and elastic. To check to see if the dough is fully kneaded, use the 'windowpane' test. (See video for demonstration.) To do this, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough you should be able to stretch the dough quite thin, without it tearing, so that you can almost see through it. 

Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degree F (23 - 24 degree C) for one hour. Then you need to stretch the dough to equalize its temperature and it also helps to strengthen the dough. To stretch the dough, gently take one edge of the dough and stretch it and then fold it onto the top of the dough. Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter turn (90 degrees) and stretch the dough in the same way. Then turn your bowl 180 degrees and repeat the process. After that flip your dough so the bottom is now the top. Cover with plastic wrap and place the covered dough in the refrigerator to chill overnight. (This makes the dough much easier to shape and also improves the flavor of the Brioche.)

Next morning, line two baking sheets with parchment paper.

Then remove the dough from the refrigerator and divide into about 19 equal-sized pieces (about 52 grams each). Then, working with one piece of dough at a time, flatten into a round. (You may want to lightly flour your hands.) Place a small piece of chocolate in the center of the dough (See video for demonstration). Then take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely. (See video for demonstration.)

Place the rounds of the dough onto the baking sheets, spacing them several inches apart. Cover loosely with plastic wrap that has been sprayed with a non stick spray or lightly oiled (this will prevent the buns from sticking to the plastic wrap) and let proof at room temperature (about 73 - 76 degree F) (23 - 24 degree C) until nice and puffy and almost doubled in size (because the dough is very cold, this could take 1 1/2 to 2 hours).

Next, preheat your oven to 350 degree F (180 degree C) with the oven racks in the top and bottom thirds of your oven.

When ready to bake, remove the plastic wrap and, with a pastry brush, lightly brush the tops of the Brioche with the beaten egg. (This will help with browning and gives the Brioche a nice shine.) If desired, using kitchen scissors, cut an "X" into the center of the brioche dough (See video for demonstration). Sprinkle the Brioche with pearl sugar. Place the two baking sheets of Brioche in the preheated oven and bake about 16 minutes or until golden brown. Rotate your baking sheet top to bottom and front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. Can be covered and stored for two to three days or they can be frozen for about one month.

Makes about 19 Chocolate Brioche.

View comments on this recipe on YouTube

Brioche Recipe:

3 1/4 cups (425 grams) unbleached all purpose flour

1 1/2 teaspoons (5 grams) SAF Gold Instant Yeast Available on Amazon

2 teaspoons (8 grams) kosher salt

5 large cold eggs (240 grams)

3 tablespoons (40 grams) cold milk (whole or reduced fat)

1/3 cup (65 grams) granulated white sugar

1 cup (225 grams) cold unsalted butter

Chocolate Filling:

19 - 20 small 1/2 inch (1.25 cm) chunks of chocolate (can use semi sweet, bittersweet, or milk chocolate)

Glaze:

1 large (50 grams) egg, lightly beaten

Pearl Sugar

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC