Go Back

"Thousand Layer" Chocolate Brioche

This pastry is light, buttery, and filled with rich chocolate, much like a chocolate croissant, only this version is braided and twisted to make a nice muffin sized treat.
Print Recipe
Prep Time 45 minutes
Total Time 5 hours 40 minutes
Course Snack
Cuisine French
Servings 8 people
Calories 4439.6 kcal

Equipment

  • 1 Stand Mixer With a dough hook attachment
  • 1 Large Mixing Bowl For dough rising
  • 1 Rolling Pin For laminating the dough
  • 1 Muffin Tin Standard 8-cup size
  • 1 Plastic Wrap or Bags For chilling dough

Ingredients
  

Main

  • ¾ cup warm whole milk
  • 1 package active dry yeast
  • 4 ½ cups all-purpose flour
  • 3 large eggs beaten
  • ⅓ cup white granulated sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter very soft
  • 4 tablespoons unsalted butter for laminating dough
  • ½ cup dark chocolate chunks
  • 1 large whole egg for brushing
  • coarse sea salt
  • white granulated sugar

Instructions
 

  • Gather all ingredients. ALLRECIPES / BAHAREH NIATI
  • Combine warm milk and dry active yeast in the bowl of your stand mixer; let stand for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead the mixture until the flour almost disappears, about 1 minute. Add the soft room temperature butter, and continue kneading the dough until a very smooth ball of dough forms, 4 to 5 minutes. ALLRECIPES / BAHAREH NIATI
  • Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours. ALLRECIPES / BAHAREH NIATI
  • Punch down the dough and divide in 2 pieces. Form each half into a smooth ball and transfer each one into a plastic bag. Refrigerate bags overnight for best results or the dough can be used immediately. Each half of the dough will make 4 brioche. ALLRECIPES / BAHAREH NIATI
  • When ready to make, roll and stretch dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft room temperature butter over two thirds of the dough, stopping 1/2 inch from the edge. ALLRECIPES / BAHAREH NIATI
  • Fold unbuttered third up over the top, and then the opposite end to complete the trifold. Gently press and seal the edges together. Fold in thirds again to form a square. Wrap and place in the freezer until cold and slightly firm, about 15 minutes. ALLRECIPES / BAHAREH NIATI
  • Roll the dough out into a rectangle about 1/4 inch thick, or thin enough to fold, and repeat the two folding in thirds step. Wrap and place in the freezer again until cold and slightly firm, 15 more minutes. A little bit of water can be used to help the dough stick if needed. ALLRECIPES / BAHAREH NIATI
  • Roll dough out into a rectangle again, just like in the previous step. Fold into thirds, but keep as a rectangle (do not make the second fold). Wrap and place in the freezer until cold and slightly firm, about 15 minutes. ALLRECIPES / BAHAREH NIATI
  • Roll dough into a 12 x 6 inch rectangle and place in the freezer until cold and slightly firm, about 15 minutes. ALLRECIPES / BAHAREH NIATI
  • Trim off about 1/8 inch of dough from the sides and cut into 4 rectangles that are about 6 x 3 inches. ALLRECIPES / BAHAREH NIATI
  • Start with 1 piece (keeping the others in the fridge so they stay cool) and make two cuts starting 1/2 inch from top, all the way to the bottom to create 3 strips of dough. Braid together, and seal at bottom. Flip over and add about 1 tablespoon of dark chocolate chunks along the center of the braided dough, or more to taste. Roll up from the smaller end to create a knot. Place seam side down in buttered muffin tin. ALLRECIPES / BAHAREH NIATI
  • After all braids are done, cover, and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). ALLRECIPES / BAHAREH NIATI
  • Brush brioche with egg wash, and sprinkle very lightly with some coarse salt. Then sprinkle very generously with the granulated sugar. ALLRECIPES / BAHAREH NIATI
  • Bake on the center rack of the preheated oven until nicely browned, 20 to 25 minutes. If brioches are getting too dark, tent with aluminum foil after 15 minutes. ALLRECIPES / BAHAREH NIATI
  • Let cool in the pan for about 5 minutes and then transfer onto a rack to cool completely before serving. ALLRECIPES / BAHAREH NIATI
  • Serve and enjoy! ALLRECIPES / BAHAREH NIATI

Notes

1. Butter Temperature is Key: For successful lamination and distinct layers, ensure the butter for folding is pliable but still cool and firm, not melted. If it's too soft, it will seep into the dough rather than creating layers. 2. Chilling is Critical: Do not skip the chilling steps between folds. This allows the gluten to relax and keeps the butter from melting, which is essential for achieving the "thousand layer" effect. 3. Quality Chocolate: Use good quality dark chocolate chunks (55-70% cacao) for the filling. This will melt beautifully and provide a rich, balanced flavor that complements the buttery brioche. 4. Don't Overbake: Keep an eye on the brioche during baking. If it's browning too quickly, tent with aluminum foil. Overbaking can dry out the pastry and make it tough. 5. Egg Wash & Sugar: The egg wash provides a beautiful golden sheen, and the generous sprinkle of granulated sugar creates a delightful sweet, slightly crunchy crust.