Fluffy, fragrant, and irresistibly rich, these chocolate brioche braid rolls with nuts are the kind of homemade bake that disappears while still warm. Soft yeast dough scented with vanilla, a generous chocolate-nut filling, and a deep golden crust turn simple rolls into a small pastry-shop dessert.
Ingredients
Dough
- Milk — 250 ml (1 cup)
- Active dry yeast — 7 g (2 1/4 tsp)
- Sugar — 80 g (1/3 cup)
- Egg — 1
- Unsalted butter — 60 g (2 1/4 oz)
- All-purpose flour — 420 g (3 1/3 cups)
- Salt — 1/2 tsp
- Vanilla sugar — 1 tsp
Filling
- Cocoa powder — 25 g (1/4 cup)
- Sugar — 60 g (1/4 cup)
- Unsalted butter — 40 g (1 1/2 oz)
- Dark chocolate — 80 g (2.8 oz)
- Nuts (walnuts, hazelnuts, or almonds) — 80 g (2.8 oz)
For brushing
- Egg — 1
- Milk — 1 tbsp
Glaze (optional)
- Dark chocolate — 60 g (2.1 oz)
- Unsalted butter — 10 g (2 tsp)
- Milk — 1 tbsp
Step-by-Step Recipe
- Warm the milk to 95–100°F (35–38°C). Stir in 1 tbsp of the sugar and the yeast, then let stand for 10 minutes until foamy.
- Add the remaining sugar, egg, and vanilla sugar to the yeast mixture. Mix in the sifted flour and salt, then add the softened butter. Knead into a smooth, elastic dough, about 8–10 minutes by hand or 5–6 minutes in a stand mixer on medium speed.
- Transfer the dough to a buttered bowl, cover, and let rise until doubled in size, 60–90 minutes in a warm spot.
- For the filling, combine the cocoa powder and sugar, then mix in the melted butter to make a paste. Melt the dark chocolate and stir it into the mixture. Finely chop the nuts and fold them into the filling.
- Deflate the risen dough and roll it out into a rectangle, about 12 x 18 inches (30 x 45 cm).
- Spread the chocolate-nut filling evenly over the surface, leaving a 1/2-inch (1 cm) border around the edges.
- Roll the dough tightly along the long side. Slice it lengthwise into two strands, turn the cut sides up, and twist into a braid.
- Cut the braid into 10–12 portions and arrange the rolls on a parchment-lined baking sheet, leaving space between them.
- Cover and let rise again for 25–30 minutes.
- Whisk together the egg and milk, then gently brush the rolls.
- Bake at 356°F (180°C) for 20–25 minutes, until deeply golden. Transfer to a wire rack.
- For the glaze, if using, melt the chocolate with the butter and milk until smooth, then drizzle over the warm rolls. Let set.
Nutritional Value (per 1 roll)
| Calories | 320 kcal |
| Protein | 7 g |
| Fat | 14 g |
| Carbohydrates | 42 g |
| Sugar | 15 g |
| Fiber | 3 g |
| Sodium | 180 mg |
Serving and Storage
Serve the rolls warm, when the filling is at its most fragrant and the crumb stays especially tender. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. To refresh, warm in a 320°F (160°C) oven for 3–4 minutes.
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Tips and Variations
- Flour absorbs differently, so aim for a dough that is soft but not sticky; add 1–2 tbsp flour or 1 tbsp milk if needed.
- Toast the nuts in a dry skillet first — the aroma becomes deeper and more pronounced.
- No chocolate: replace the melted chocolate with 1–2 tbsp milk in the filling for a softer paste.
- No eggs: replace the egg in the dough with 1/4 cup (60 ml) milk, and use sweet tea or plant-based milk for brushing.
- Freezing: wrap cooled rolls well and freeze for up to 2 months. Reheat in a 338°F (170°C) oven for 8–10 minutes.
Frequently Asked Questions
Why is the dough not rising?
Check the freshness of the yeast, the milk temperature (it should not exceed 104°F/40°C), and give the dough enough time in a warm, draft-free place.
Can I make the filling without nuts?
Yes, simply omit the nuts or replace them with raisins, cookie crumbs, or shredded coconut.
What can I use instead of dark chocolate?
Use milk chocolate or chocolate spread, reducing the sugar in the filling by 10–15 g.
How do I shape neat braids?
Work with well-chilled filling and lightly dust the knife with flour; keep the cut sides facing up as you braid.
Can I make the dough ahead of time?
Yes, prepare the dough in the evening and let it undergo its first rise in the refrigerator for 8–12 hours, then bring it back to room temperature for 30–40 minutes and continue with the recipe.