Chocolate Brioche

Ingredients

• 300 g Wheat flour (type 45) (Sift with the cocoa to avoid lumps)
• 35 g Unsweetened cocoa powder (Sift with the flour)
• 45 g Granulated sugar
• 150 g Unsalted butter (At room temperature, cut into pieces)
• 15 g Fresh baker's yeast (Never put in direct contact with salt or sugar)
• 6 g Fine salt
• 250 ml Whole milk
• 1 Egg (for glazing) (Beat with a pinch of salt)
• 10 g Melted butter (for greasing the pan) (To apply with a brush)

Instructions

1. Prepare dry ingredients

   Sift the flour (300 g) and cocoa (35 g) into the mixer bowl. Add the sugar (45 g) and salt (6 g) into a corner of the bowl.

   Time: PT5M

2. First kneading

   Pour the milk (250 ml) and the crumbled yeast into the bowl. Attach the hook and knead on low speed for 10 minutes to fully incorporate the ingredients without heating the dough.

   Time: PT10M

3. Incorporate the butter

   Add the unsalted butter cut into pieces (150 g) at room temperature. Knead on low speed for 15 minutes until the butter is fully integrated and the dough is smooth.

   Time: PT15M

4. First rise (bulk fermentation)

   Shape the dough into a ball, place it in a lightly floured container, cover with a cloth and let rest at room temperature for 1 h 30.

   Time: PT1H30M

5. Refrigeration

   After the bulk fermentation, cover the container again and place the dough in the refrigerator for 2 hours.

   Time: PT2H

   Temperature: 4°C

6. Divide and shape the logs

   On a floured work surface, degas the dough, divide it into three equal parts and shape each part into a long log of about 40‑50 cm.

   Time: PT15M

7. Braid the brioche

   Place the three logs side by side, seal the ends and braid into three strands by alternately bringing the right then left strand toward the center. Seal the final tip under the braid.

   Time: PT10M

8. Second rise in the pan

   Lightly butter the brioche pan, place the braid inside, cover with a cloth and let rise for 2 h 30 at 27‑30 °C (a slightly humid bathroom works well).

   Time: PT2H30M

   Temperature: 28°C

9. Glaze the brioche

   Beat the egg with a pinch of salt. Brush the surface of the brioche gently with a brush, avoiding the pan walls.

   Time: PT5M

10. Baking

    Preheat the oven to 170 °C. Bake the brioche for 30 minutes. If the color progresses too quickly, cover with aluminum foil.

    Time: PT30M

    Temperature: 170°C

11. Cooling

    Remove the brioche from the pan, place it on a rack and let cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Unsweetened cocoa powder: Sweetened cocoa (reduce sugar)
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Margarine (different texture)
• Instead of Fresh baker's yeast: Dry yeast (5 g)
• Instead of Whole milk: Semi-skimmed milk
• Instead of Egg (for glazing): Egg yolk + a little water

Equipment Needed

• Mixer with hook
• Mixing bowl
• Sieve
• Spatula
• Floured work surface
• Clean kitchen towel
• Brioche pan (30 cm × 11 cm)
• Kitchen brush
• Oven
• Cooling rack
• Kitchen scale
• Knife or dough cutter
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Incorporate the butter without overheating the dough
• Respect the bulk fermentation time at room temperature
• Refrigeration for a firm dough
• Braiding while maintaining dough tension
• Second rise at ideal temperature (27‑30 °C)
• Glazing without touching the pan walls
• Monitor the coloration during baking

Chef Tips from the Video

• Use high‑quality unsalted butter for a richer flavor.
• Sifting the cocoa with the flour prevents chocolate specks in the dough.
• A lightly buttered pan brushed with a brush gives a beautiful crust without sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, consume the same day for optimal texture.

Make-Ahead Tips

• The dough can be prepared the day before: perform the bulk fermentation, chill, then shape and freeze the raw brioche.
• After the first rise, the dough can be frozen in a ball, then thawed in the refrigerator before braiding.