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Brioche au Chocolat

Prep Time50 minutes
Cook Time30 minutes
Resting time12 hours
Total Time13 hours 20 minutes
Servings: 16 doughnuts

Ingredients

For the brioche dough:

  • cup milk scalded
  • 1 packet instant yeast
  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons salt
  • 3 large eggs
  • 7 tablespoons unsalted butter room temperature
  • 4 ounces semi-sweet chocolate
  • egg wash (1 egg whisked with 1 teaspoon water)

Instructions

For the brioche dough:

  • In a bowl fitted for a stand-mixer, add warmed milk, flour, yeast, salt, sugar, and eggs. Attach dough hook and mix ingredients on low for 2 minutes until all the ingredients are combined, scrapping down the sides, as needed, to incorporate all the ingredients. Once incorporated, continue mixing for another 2-3 minutes until the dough smooths out.
  • Cut butter into 7 pieces. Add one piece of butter to dough and mix on low until completely incorporated into dough. Repeat with remaining pieces of butter, 1 piece at a time. Once all butter is added, continue to mix on low for another 5 minutes. It is important for all the butter to be thoroughly mixed into the dough. If the mixture is too loose, add more flour a couple tablespoons at a time until it slightly separates from the bowl.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough to prevent it from drying out. Let the dough proof in the refrigerator overnight (16 hours max).
  • The next morning, prepare a baking sheet by dusting with flour. Set aside. Unwrap the dough and place onto floured surface. Mold into a flat disk about 6 inches wide. Cut into 4 quarters and then cut each of those into 4 even pieces. you should have 16 even pieces of brioche dough.
  • Take one piece of dough and flatten slightly. Place a 1/4 ounce of chocolate in the center and seal by folding edges into the center to form a smooth ball on the other side. Place seam side down on a baking sheet lined with parchment paper. Repeat with the rest of dough. You will need two baking sheet, with 8 rolls per sheet, so make sure to have two of them prepped.
  • Cover rolls with plastic wrap and place in a draft-free place to proof for 1.5 hours.
  • When there's 15 minutes left of proofing time, preheat oven to 350 degrees. Once the buns have proofed, spread the tops of each with egg wash. Bake in preheated oven for 25 minutes, or until the tops are deep golden brown.