Chocolate Cinnamon Brioche By Michelle Yoder


With this holiday favorite, the possibilities are endless and the results are always delicious! Michelle Yoder knows about the potential complexities involved in baking bread, but her delectable recipe for Chocolate Cinnamon Brioche can be made by beginners and experts alike!

Chocolate Cinnamon Brioche

Brioche Dough

¾ cup whole milk, warm

¼ ounce dry active yeast

1/3 cup plus 1 teaspoon granulated sugar

3 cups all-purpose flour

½ teaspoon salt

1 egg

3 yolks

5 ounces butter, softened 

Chocolate Cinnamon Filling

7 ounces dark chocolate, chopped

½ cup sugar

1 teaspoon cinnamon

3 ounces butter, cold

Egg Wash

1 egg 

½ teaspoon sugar

In a small bowl, sprinkle yeast over warm milk. Add 1 teaspoon sugar, whisk together lightly; let rest 5 minutes until foamy. 

In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt and remaining sugar. On low speed, slowly pour in milk mixture. You will have what looks like a crumbly dough at this point.

Add egg and yolks and continue to mix on low speed until well incorporated. 

With the mixer still running, add butter one tablespoon at a time; continue to mix for approximately 10 minutes on medium speed. This process will ensure a soft, stretchy dough. You can tell it is ready when the dough is smooth and shiny and pulls away from the edges of the bowl. 

Place dough in a greased bowl and cover. Allow to rest until doubled in size, approximately 45 minutes. 

While dough is rising, make filling. In a small bowl, combine chocolate, sugar, cinnamon and cold butter chopped into small pieces. Using a fork or pastry cutter, quickly work the ingredients together until crumbly. Set aside. 

Punch down dough and turn onto a floured surface. Roll into 16-by-20-inch rectangle. 

Brush edges with egg wash and sprinkle chocolate filling evenly over dough. 

Begin to roll dough into a jelly roll shape, carefully pinching the edges together at the seams when done. Roll into a coil shape. Place the dough on a sheet tray lined with parchment paper and allow to rise another 25 to 30 minutes. 

Brush dough lightly with egg wash and bake at 350°F for 30 minutes or until golden brown. Dust with powdered sugar before slicing and serving. 

Comments (2)


I have been waiting for a brioche recipe with a twist.. will be trying this  this weekend. I am going to add a little warm butter glaze to mines.  Manny visitors will be stopping by so I will be making mini  individuals too!