Fluffy Chocolate-Stuffed Brioche Buns (Bakery-Style at Home!)
Imagine biting into a soft, golden brioche roll… and discovering a pocket of melty, rich chocolate inside. These homemade chocolate-filled brioche buns are as dreamy as they sound—pillowy, buttery, and downright irresistible.
Why You’ll Love This Recipe
Whether you’re craving something sweet for brunch, a cozy treat for afternoon coffee, or just need a baking win, this chocolate brioche delivers. The dough is incredibly soft thanks to eggs and butter, and the melty chocolate center turns each bite into a bakery-worthy experience.
Ingredients
For the Brioche Dough:
- 3 ¾ cups (450g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm milk (110°F / 45°C)
- 3 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened and cubed
For the Chocolate Filling:
- 1 cup (175g) chocolate chips or chopped dark chocolate
- 2 tbsp unsalted butter, melted
For the Egg Wash:
- 1 egg
- 1 tbsp milk
How to Make Chocolate-Filled Brioche Buns
Step 1: Activate the Yeast
- In a small bowl, mix the warm milk with a pinch of sugar.
- Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step helps ensure a fluffy rise.
Step 2: Make the Dough
- In a large bowl (or the bowl of a stand mixer), combine the flour, sugar, and salt.
- Add the yeast mixture, eggs, and softened butter.
- Mix until the dough starts to come together, then knead for 8–10 minutes by hand or 5–7 minutes with a dough hook until smooth and elastic.
- The dough will be slightly sticky—don’t add too much flour!
Step 3: First Rise
- Place the dough in a greased bowl. Cover with a clean towel or plastic wrap.
- Let it rise in a warm, draft-free area for 1–2 hours, or until doubled in size.
Step 4: Prepare the Chocolate Filling
- Melt the chocolate and butter together in the microwave or using a double boiler.
- Stir until smooth, then set aside to cool slightly. This helps the filling thicken, making it easier to handle.
Step 5: Shape the Brioche
- Punch down the risen dough and divide it into 12 equal pieces.
- Flatten each piece into a small circle. Spoon about 1 teaspoon of the chocolate filling into the center.
- Pinch the edges closed and form a tight ball. Place seam-side down in a greased baking dish or parchment-lined sheet.
Step 6: Second Rise
- Cover the shaped rolls with a towel and let rise again for 30–45 minutes, until puffy.
Step 7: Bake to Golden Perfection
- Preheat the oven to 350°F (175°C).
- Whisk together the egg and milk, and brush the tops of the buns with the egg wash.
- Bake for 20–25 minutes, or until golden brown and lightly crisp on top.
Step 8: Serve Warm
- Let the brioche cool for 5–10 minutes before serving. The chocolate will be warm and gooey—pure bliss!
Baker’s Tips & Variations
- Overnight dough: You can refrigerate the dough after the first rise for a slow-proof method. Just bring it to room temp before shaping.
- Flavor twists: Try using Nutella, peanut butter and chocolate, or even raspberry jam for different fillings.
- Make mini versions: Divide the dough into 16 pieces for smaller brioche bites—perfect for brunch boards or kid-friendly snacks.
Storage & Reheating
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For best results, reheat in the microwave for 10–15 seconds to bring back that fresh-out-of-the-oven feel.
Recipe Summary
- Prep Time: 25 minutes
- Rise Time: 2–3 hours
- Bake Time: 20–25 minutes
- Total Time: ~3.5–4 hours
- Yield: 12 brioche rolls
Soft, golden, and filled with melty chocolate, these brioche buns are comfort food at its most luxurious. Bake a batch for your next special breakfast—or just because. You deserve it!
