how to cook “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.

Prep Time:
45 mins
Stand Time:
10 mins
Rise Time:
3 hrs
Freeze Time:
1 hrs
Bake Time:
25 mins
Cool Time:
20 mins
Total Time:
5 hrs 40 mins
8 pastries

“Thousand Layer” Chocolate Brioche – That’s Just an Estimate

You can probable be counted on one hand the range of instances I’ve made a recipe harder, or introduced greater steps, simply so some thing would seem better, however this is precisely what I did with this “Thousand Layer” Chocolate Brioche. By the way, that is simply a hard guess. There might also be much less than a thousand layers. Anyway, I discover the seem to be of all that flaky lamination irresistible, and in fairness, the texture is higher as well.

If for anything purpose you desired zero layers, you can actually make the brioche dough element as shown, roll it out, and reduce it into the identical measurement rectangles, and proceed with the cutting, filling, and knotting step. From a distance they will type of seem to be the same, and likely style close, however do not forget, you may be the use of 4 much less tablespoons of butter, which is what we want for the lamination.

You should simply add that quantity of butter into the dough, so as no longer to be cheated, however honest warning, a dough with that tons fats will upward thrust very slowly, so design accordingly. Feel free to stuff these with different candies like nuts and dried fruit as a substitute of, or in addition to, the chocolate chunks, however simply be cautious no longer to over fill. No be counted if, or how, you customise yours, I virtually do hope you provide these a attempt soon. Enjoy!


For the Dough:

  • ¾ cup warm whole milk
  • 1 package active dry yeast
  • 4 ½ cups all-purpose flour
  • 3 large eggs, beaten
  •  cup white granulated sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter, very soft

For the Rest:

  • 4 tablespoons unsalted butter for laminating dough
  • ½ cup dark chocolate chunks
  • 1 large whole egg for brushing
  • coarse sea salt
  • white granulated sugar


  1. 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.

  2. Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Roll dough into a 12 x 16 inch rectangle and place in the freezer until cold and slightly firm, about 15 minutes.

  9. Trim off about 1/8 inch of dough from the sides and cut into 4 rectangles that are about 6 x 3 inches.

  10. 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.

  11. After all braids are done, cover, and let rise in a warm spot until doubled in size, about 1 hour.

  12. Preheat the oven to 425 degrees F (220 degrees C).

  13. Brush brioche with egg wash, and sprinkle very lightly with some coarse salt. Then sprinkle very generously with the granulated sugar.

  14. Bake on the center rack of the preheated oven until nicely browned, about 25 minutes.

  15. Let cool in the pan for about 5 minutes and then transfer onto a rack to cool completely before serving.

Nutrition Facts (per serving)

521 Calories
22g Fat
71g Carbs
12g Protein

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