Last updated on February 13th, 2026.
This Chocolate Brioche Bread is made with rich, buttery brioche dough swirled generously with smooth chocolate filling and baked until golden brown. The result is a tall, tender loaf with a light crumb and striking marbled interior, perfect for breakfast, afternoon snacks, or dessert.
If the first thing that comes to your mind when you come across this recipe is Chocolate Babka, than you are right and wrong. While it looks like one, the texture is different. The dough is slightly sweeter, and richer in butter. I took my classic Brioche Dough, which calls for an over night rest, and adjust it to a faster, slightly lighter butter enrich dough.
Key Ingredients
The complete recipe is at the bottom of this post in the recipe card. Below is a quick recap to some of the ingredients, their rule and substitutions when possible.For best results, use a kitchen scale (affiliated); it is the best way to measure the ingredients and avoid frustrations.
- The flour. I used a combination of unbleached all-purpose flour and bread flour. You can use one type, but avoid from using bleached flour, or cake flour.
- Instant Yeast. Unlike active dry yeast, instant yeast do not need to be activated before incorporating them to the recipe. To convert to active dry yeast or fresh cake yeast; check the notes in the recipe card.
- Sugar and salt. Both will sweeten and enhance the flavor, help feed the yeast, and develop the right texture.
- Warm Water. Or lukewarm milk for extra flavor, it is very important that the liquid’s temperature is not above 100°F (30°C). If too hot, it will kill the yeast and the dough won’t rise.
- Unsalted butter. Softened butter is essential and is what makes the dough soft and tender. Use vegan butter for a dairy-free version. Avoid from using salted butter, it is impossible to control the amount of salt in the butter.
- Natural cocoa powder. For the filling, it is the best way to incorporate chocolate flavors. Natural unsweetened cocoa powder has the most distinguished chocolate flavor. You can also use dutch process cocoa, but do not use black cocoa. And yes, you can use Nutella as the filling.
- Powdered sugar. For the filling, unlike granulated sugar that melts and spreads, powdered sugar will keep its form and prevent the filling from oozing out of the bread.
- Optional. Cinnamon and nutmeg will add flavor to the filling; another option is to spread some mini chocolate chips, dark chocolate, or milk.
Make It
Part 1: Making the dough
Below are step-by-step images for a visual guide, and I also included all my tips, and tricks for your success.
- Make are the ingredients are at room temperature, if the eggs, water or butter are cold, the dough will bake into a dense rough dough and might not rise properly.
- I like to use the paddle attachment to bring the ingredients together and create a rough shaggy dough, then replace it with the dough hook. Keep in mind: paddle attachment mixer, dough hook knead.
- When adding the butter: add it one piece at a time, and wait until it is fully, or mostly incorporated into the dough. Adding too much butter at once, can break the un mature gluten chains, and instead of having a smooth, elastic dough, we end up with a dense, oily dough that is hard to work with.
- Once you added the last piece of the butter, allow the mixer to do its job and infuse the butter into the dough. It can take 5 minutes, or even 20 minutes, it all depends on the strength of you mixer, which is why I always say to pay attention to the dough and not the timer, the dough is ready when it is smooth, slightly sticky, and stretches easily when you gently pull it.
Part 2, Making the Filling & Shaping
- This recipe makes two 8, or 9-inch loafs. Roll the dough to a 12-inch width, and the length to double the size of the pan (16, or 18-inch).
- It is easier to roll and shape the dough when it is cold. If not cold, make sure to flour the rolling pin as well as your work surface.
- Line your loaf pan with parchment paper after you spray it with cooking spray.
- Brush the shaped dough will an egg wash before you let it rest. Otherwise, the egg might deflate the logs before it sets during baking.
- Pay attention to the bread and not the timer, if not baked long enough, the loaves will collapes as they cool. I like to use a kitchen thermometer (or a meat thermometer) and check the center of the bread once it reaches 190-200F (87-92C) it is done. If you do not have one, gently insert a kitchen skewer; if it goes in with no resistance, it is ready.
Making ahead, storing, and freezing
- To make ahead. Freeze the dough for up to one month. Place in the refrigerator the night before use, and allow it to double in size.
- Storing. Best at room temperature for up to three days, cover.
- Freezing. After baking, you can freeze the bread. Wrap it in plastic wrap or aluminum foil, place it in a freezer bag, and freeze it for up to one month. To defrost, remove it from the freezer, unwrap it, and let it reach room temperature.
- Leftovers can be frozen for up to one month and reheated in the oven at 300F for about 10 minutes or used to make some Brioche French Toast or French Toast Casserole.
Chocolate Brioche Loaf | With Chocolate Swirl
Rich, buttery brioche dough filled with smooth chocolate swirls, baked into a soft, tender loaf with a light crumb and striking marbled interior.
Servings 2 8-inch loafs
Ingredients
Brioche
- 2 Cups (240g) Unbleached all-purpose flour
- 2 Cups (240g) Bread flour
- 2 1/4 teaspoons Instand yeast
- 1/3 + 1 Tablespoon Cup (82g) Granulated sugar
- 2 Large Eggs, at room temperature
- 3/4 Cup (180ml) Lukewarm water
- 8 tablespoons (113g) Unsalted butter, softened and cut into 1-inch pieces
Chocolate Filling
- 1 1/2 Sticks (170g) Unsalted butter softened
- 1/2 cup (45g) Cocoa powder
- 3/4 Cup (90g) Powdered sugar
Instructions
Dough
- Add the flour (480g), yeast (2 1/4 teaspoons), sugar (82g), salt (1/2 teaspoon), 2 eggs, and water (180ml) to a bowl of a stand mixer. Mix using the paddle attachment until a shaggy mass is formed.
- Replace with the dough hook and mix for 3 minutes on medium speed.
- Add the butter (113 g) one piece at a time, waiting about 15 seconds between each addition.
- Mix for 10-15 minutes until the bowl is clean, the dough is smooth, and does not tear easily when gently stretched.
- Spray the dough with oil, cover it with plastic wrap, and let sit for 2-3 hours, until it doubles in size. Alternatively, you can also refrigerate overnight
Make the filling
- Place the butter (170g), powdered sugar (90g), and cocoa powder (45g) in a large bowl and mix until smooth.
Shaping and baking
- Grease two 8 or 9 -inch pans and line them with parchment paper. You can also use a 9-inch tube pan with a removable tray.
- Punch the dough to release air and divide it into two equal parts.
- Roll the first part over a floured working surface to a 12-inch length rectangle, with the width double the size of your pan (12×16 if your pan is 8-inch)
- Spread the filling leaving an empty one-inch band at the center and 1.5-inch from the bottom of the rectangle.
- Roll the dough from the top end, then move the ends of the log towards each other, in a U shape.
- Gently coil the two "legs" around each other, lift, and place in your pan. Place in a warm spot and let rest for 2-3 hours.
- Bake for 35-40 minutes at 350F (180C) until the inner temperature is 190-200F.
- Remove from the oven, let cool in the pan for 10-15 minutes, then invert over to a wire rack.
Notes
- Add t teaspoons of orange zest to the dough (step 1) for fresh citrus flavor.
- Add 1 1/2 teaspoons of ground cinnamon and 1/4 teaspoon of ground nutmeg to the filling if you enjoy spices.
- Place the dough to rest in a warm place.
- If using active yeast: use 2 3/4 tablespoons (15g), mix the yeast with 1/4 cup of the water plus one teaspoon of sugar, and let sit for 15 minutes. Continue with the recipe, step 1.
- If using Cake yeast: use three tablespoons (20g), mix with 1/4 cup of water and a teaspoon of sugar, and sit for 15 minutes. Add the rest of the ingredients and follow the recipe.
- Store at room temperature for up to 3 days, covered, or wrap with plastic wrap, place in a freezer bag, and freeze for up to 4 weeks.
For the chocolate filling it gives the butter measurement as 1 ½ cups but then says 113 g which is only ½ cup. Would you please clarify which is correct 1 1/2 cup or ½ cup? Many thanks!
It’s 1 1/2 cups, 170 g.
With butter 227 g equals 1 cup according to all the butter packages at the store. So 1 ½ cups would be 340 g. :/
I’m still confused — is it 1 ½ cups (340 g) or ¾ cup (170 g) ? Sorry to be a pain I just want to be sure I’m using the correct amount.
It’s 11/2 sticks
Can I do half the recipe meaning making only 1 loaf?
Yes for sure!