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Chocolate Swirl Brioche

  • Author: Pate Giltner
  • Prep Time: 14 hours
  • Cook Time: 30 minutes
  • Total Time: 14 hours 30 minutes
  • Yield: 2 8 inch loafs 1x



For the loaf

  1. 3 tbsp whole milk
  2. 3 packets of active dry yeast (2 tbsp)
  3. 300 grams bread flour (1 1/2 cups
  4. 100 grams all-purpose flour (1/2 cup)
  5. 1/4 cup plus 1 tsp sugar (55 grams)
  6. 1 1/2 tsp salt
  7. 5 eggs beaten 
  8. 1 cup room temp butter (220 grams)
  9. 2 eggs for the egg wash 

For the chocolate filling

  1. 1 cup room temp butter
  2. 12 tbsp cocoa powder 
  3. 1/4 cup sugar


The night before:

  1. Warm the milk to a lukewarm temperature
  2. Pour the milk into the bowl of a stand mixer fitted with the hook attachment. Add in the yeast and let it dissolve for a few minutes.
  3. Add in both flours, the sugar, salt, and beaten eggs and mix on low speed until combined.
  4. Increase the speed to medium-high and beat the dough for about 6 minutes, or enough time for the gluten to fully develop. 
  5. Reduce the speed to low and add in the butter a little bit at a time. The mixture will be really wet but keep mixing until it takes on a dough form again. Turn the mixer back up to medium-high and beat again for 6 minutes. 
  6. Pour the dough out on to a sheet pan covered with parchment. Spread the dough across pan until so that becomes a good-sized rectangle. 
  7. In a separate bowl combine the butter, the cocoa powder, and sugar until smooth
  8. Spread the mixture evenly over the flattened dough. Then roll the dough into a log by starting with the far side and using the parchment paper to lift it. Once rolled cover with plastic wrap and let the dough rise overnight in the fridge. 

Next Day.

  1. Take the dough out of the fridge cut in half and place into 2 8inch loaf pans and let rise a room temp for 3 hours.
  2. Preheat the oven to 350 degrees and brush the dough with an egg wash. Bake for 30-35 minutes until golden brown.