Chocolate-hazelnut brioche

This brioche is inspired from the Babka, a braided holiday bread that originates from Eastern Europe and has become very popular in New York. My version has a LOT of chocolate, and also cocoa-hazelnut spread, for a completely decadent brioche! I use my Tartinette to make it, but you can use any type of cocoa-hazelnut spread.  



250ml milk (1 cup)

10g dry yeast (1 teaspoon)

95g sugar (1/3 cup + 2 teaspoons)

2 eggs

½ teaspoon vanilla extract

325g bread flour (2 ¼ cups), regular flour can be used too.

325g cake flour (2 ¼ cups), regular flour can be used too.

½ teaspoon salt

115g butter (1/2 cup)

500g Tartinette

270g chocolate chips (1 ½ cups)

Sirup :

80g sugar (1/3 + 1 ts cups)

60ml water (1/4 cups)


In the microwave, heat the milk in a large bowl until lukewarm and add the dry yeast and sugar. Wait a few minutes for the yeast to activate; the mixture will start to bubble.

Add the eggs and vanilla and mix to incorporate.

In another bowl, mix the two flours and the salt, then add these dry ingredients to the wet mixture.

In a stand mixer equipped with the hook, knead the dough and add the butter (room temperature and cut in cubes) gradually, making sure each addition is incorporated in the dough before adding more.

When the dough has formed a nice ball, remove it from the bowl and continue kneading it by hand for a few minutes to activate the gluten. You should get a nicely elastic ball. Wrap it tightly in plastic wrap and store away in the fridge for at least 4 hours and a maximum of 24 hours.

Preheat the oven to 350 degrees. Remove the dough from the fridge, and with a rolling pin flatten it on a lightly floured surfaced until it is 3mm thick.

Cut 4 circles approximately 30 cm 12’’ in diameter in the dough. On the first circle, spread some Tartinette and sprinkle with 1/3 of the chocolate chips. Lay the 2nd circle on top and repeat with Tartinette and chocolate chips, then repeat again with the 3rd circle. Finally lay the 4th circle on top, leaving it bare. You’ll end up with a stack of four dough circles sandwiching the chocolate and the spread.

Take a glass and place it on the dough, centered in the circle. With a sharp knife, cut 16 spokes from the center (not cutting under the glass) to the outside. With your fingers, turn each spoke on itself twice, alternating sides from spoke to spoke. Finish by folding in and under the extremities of the spokes 2 by 2, to form 8 large leaves.

Cook in the oven for 20-25 minutes for a convection oven and 25-30 minutes for a regular oven (exact time will depend on your oven)

As the brioche is cooking, make the sirup by bringing to a boil in a small saucepan the water and sugar and leaving to boil for 3-4 minutes.

Once the brioche is cooked (it should be dark and golden), remove it from the oven and brush it generously with the sirup. Let it cool before savouring. 

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