These Chocolate Brioche Buns are soft, fluffy, and lightly sweet, with a creamy chocolate center hidden inside each bun. They bake up beautifully golden, then get a light dusting of powdered sugar for a simple bakery-style finish.
The dough is enriched with milk, egg, oil, and a little butter, which keeps the buns soft and tender. After the first rise, each piece is filled with chocolate spread, sealed, shaped, and left to rise again before baking.
I especially like serving them slightly warm, when the brioche is soft and the chocolate center is still creamy.
If you want another soft yeast bake, my Soft Homemade Brioche Bread is a fluffy pull-apart loaf that works beautifully for breakfast. For something spiced and fruit-filled, these Hot Cross Buns have orange zest, dried fruit, and a glossy finish.
And since we’re clearly not avoiding chocolate today, my Easy Chocolate Filled Cake is another dessert built around a chocolate center, while a warm bun with Homemade Hot Chocolate is basically peak cozy breakfast.
Table of contents
Ingredients
For the dough:
- 1 1/2 cups milk (340 ml, warm)
- 1 Tbsp active dry yeast (10 g)
- 6 Tbsp + 1 tsp granulated sugar (80 g)
- 1 Tbsp vanilla sugar (12 g)
- 3 1/2 Tbsp neutral oil (50 g)
- 1 large egg
- 2 tsp salt (12 g)
- 4 cups + 2 Tbsp all-purpose flour (500 g)
- 1 Tbsp baking powder (14 g)
- 2 Tbsp unsalted butter (30 g, softened)
For the filling and finish:
- About 1/3 cup chocolate spread (100 g)
- 1 egg yolk (for brushing)
- Powdered sugar (for dusting)
This batch makes nine filled buns. Keep the chocolate spread for the centers and the egg yolk for brushing the shaped buns. The dough contains both active dry yeast and baking powder, so do not leave either out.
How to Make Chocolate Brioche Buns
- Activate the yeast. In a bowl, mix together the milk, yeast, sugar and vanilla sugar. Whisk and let stand until slightly foamy. Use warm milk, not hot milk, when activating the yeast. King Arthur recommends lukewarm liquid, about 100°F to 105°F, for yeast dough so the yeast can work properly without being damaged.
- Add egg + mix. Stir in the egg, oil and salt until a smooth mixture forms.
- Form the dough. Stir in the flour and baking powder. Mix until you get a sticky dough.
- Knead in butter. Mix in the softened butter and knead until dough looks smoother and more elastic (it will still be soft).
- First rise. Cover and let the dough rise until puffy and expanded.
- Divide. Transfer the dough out, deflate gently and divide into nine equal portions.
- Fill + shape. Flatten each of them, place a little chocolate spread at the middle, then pinch it to close and roll into a ball shape.
- Second rise. Arrange on a parchment-lined baking sheet, spaced apart, and let rise again until visibly puffy.
- Brush + bake. Brush the tops with egg yolk. Bake until deep golden brown.
- Finish. Let the buns cool slightly, then dust with powdered sugar.
- Serve slightly warm for the softest texture and creamiest chocolate center.
What Is Chocolate Brioche?
Chocolate brioche is an enriched yeast bread or bun combined with chocolate.
This version is shaped into individual buns and filled with chocolate spread rather than baking the chocolate directly throughout a loaf.
Common Mistakes to Avoid
- Using hot milk. Warm it gently for the yeast mixture rather than adding it straight from a hot pan.
- Adding flour until the dough feels dry. This is a soft dough. Knead until smoother and elastic before deciding it needs more flour.
- Rushing the two rises. Wait for the first dough to expand, then let the filled buns become visibly puffy on the tray.
- Leaving chocolate on the sealing edge. Put the spread in the middle, pinch the dough closed, and place each bun seam-side down.
- Overfilling. Divide the 100 g of chocolate spread across the nine buns so the edges can close around each center.
What to Serve With Chocolate Brioche
Serve the buns slightly warm with coffee or cold milk, and add fresh berries for a simple brunch plate. If you enjoy fruit-topped pastries, my fruit brioche buns with pastry cream use a different dough and topping.
FAQs
Yes. Instant yeast can be used. Mix it directly with the dry ingredients and make sure the milk is warm rather than hot.
This dough is meant to be soft and slightly sticky. Lightly oil your hands and continue kneading instead of adding lots of extra flour, which can make the buns dry.
Yes. After the first rise, cover the dough and refrigerate it overnight. Let it come closer to room temperature before shaping, filling, and completing the second rise.
Avoid overfilling the buns and pinch the dough firmly around the chocolate. Place each shaped bun seam-side down on the baking sheet.
These buns have chocolate spread sealed inside each portion of dough. They are filled buns, rather than a dough with chocolate chips mixed throughout.
Warm them briefly in a low oven until soft, or microwave one bun for a few seconds at a time. Avoid overheating them, which can dry out the brioche.
More Recipes You Will Like :
Chocolate Brioche Buns
Ingredients
Equipment
Method
- In a bowl, mix milk, yeast, sugar, and vanilla sugar. Whisk and let sit until slightly foamy.
- Whisk in the egg, oil, and salt.
- Add flour and baking powder, then mix until a soft dough forms.
- Add butter and knead until smoother and elastic.
- Cover and let rise until puffy and expanded.
- Turn out the dough, deflate gently, and divide into equal portions.
- Flatten each portion, add chocolate spread in the center, seal tightly, and roll into a smooth ball.
- Place on a parchment-lined baking sheet and let rise again until puffy.
- Brush tops with egg yolk and bake until deep golden brown.
- Cool slightly, dust with powdered sugar, and serve.
Nutrition
Video
Notes
- If the dough feels sticky, oil your hands instead of adding lots of flour.
- Seal the buns well so the filling doesn’t leak during baking.
- Vanilla sugar can be replaced with 1 tsp vanilla extract (mix into the wet ingredients).
- For best texture, rewarm leftovers before serving.
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Let us know how it was!Estimated reading time: 7 minutes
