This easy-to-make chocolate brioche is excellent fresh and a great alternative to heavier pastries loaded with butter.



Dough (makes 15 portions)

◆ 150ml milk

◆  38g fresh yeast (or 12g instant yeast)

◆  300g whole wheat flour

◆  30g brown sugar

◆  6g salt

◆  30g butter

◆  1 egg

Filling: 210g MIA Baking Chocolate or eating chocolate




1) Whisk the egg and split it evenly into two small bowls.

2) Cut the chocolate into small pieces.

3) Put the yeast and milk in a large bowl and blend with a mixer.

4) Add the flour, salt, sugar and ½ egg to the milk and yeast mixture. Knead for two minutes, adding the butter gradually.

5) Continue kneading  the dough until it is stretchy.

6) Divide the dough into 15 balls of about 40g each and place them on a baking tray.

7) Cover the baking tray in plastic film and let the dough rise for 20 min (ideally in a warm place).

8) Flatten the balls to remove the air and then form them into balls again.

9) Coat the brioche with the other  ½ egg.

10) Place the tray in a warm place and let the brioche rise for 70 min.

11) Preheat oven to 250° C.

12) Put the tray in the oven, lower the temperature to 240° C and bake for 10 min or until golden brown.