Chocolate Spiral Brioche: This Will Become a Family-Favorite

This spiral brioche is what happens when buttery dough gets cozy with a molten ribbon of chocolate. This is a light, enriched dough layered with a glossy chocolate filling that folds, twists, and bakes into a dramatic spiral.

It is great for weekend breakfasts, special brunches, or school-run applause and will reliably become a family favorite.

What is Spiral Brioche?

Spiral brioche blends the classic French enriched dough with a filling technique often found in babkas and filled wreaths. This creates a loaf that shows beautiful layers of dough and filling in a spiraled, coiled shape.

The word brioche hints at richness, while shaping it into a spiral gives each slice dramatic layers that look like pastry art.

Pro Tips for the Best Spiral Brioche

• Use room-temperature eggs and milk so the dough comes together smoothly and the yeast isn’t shocked.
• Chill the dough briefly if it becomes too soft to handle, as slightly firmer dough is easier to roll neatly.
• For a richer filling, swap the oil for unsalted butter. The oil keeps the filling glossy and spreadable.
• Brush with egg yolk for color and gloss, and bake until deep golden and hollow-sounding.
• Glaze with hot honey just after baking, it adds shine and a sweet, sticky finish that kids love.

Frequently Asked Questions

What type of yeast should I use for this brioche?

Use fresh yeast if you have it, and if using instant or active dry yeast, sprinkle it into the dry ingredients. Adjust proofing time as needed.

Can I replace the vanilla sugar?

Yes, substitute 1tsp vanilla extract for the 8g vanilla sugar in the dough or filling. If you only have vanilla sugar, keep the amount as listed.

Can I make this ahead for the morning?

Yes. You can shape the brioche, cover lightly, and refrigerate overnight. In the morning, let it sit at room temp for 30–60 minutes, brush with yolk, and bake.

What nuts work best for the topping?

Chopped hazelnuts, almonds, or toasted walnuts are all delicious. Toast them briefly in a dry pan for extra aroma.

Can I Freeze Spiral Brioche?

Slice and freeze in an airtight container or zip bag for up to 3 months. Reheat in a 160 °C oven for 8–12 minutes from frozen or thaw at room temperature and warm gently.

How to Store Spiral Brioche

Keep at room temperature, wrapped in a clean tea towel or in an airtight container, for 2 days. To extend freshness, tightly wrap and refrigerate for up to 5 days. Refrigeration can dry enriched breads slightly, so warm briefly before serving to restore softness.

How to Make Chocolate Spiral Brioche

Step 1

Step 1

First, start by mixing all the ingredients for the dough.

First, start by mixing all the ingredients for the dough.

Step 2

Step 2

Add the softened butter in pieces and knead until you have a smooth dough. Cover and let it rise.

Add the softened butter in pieces and knead until you have a smooth dough. Cover and let it rise.

Step 3

Step 3

Place the chocolate in a small saucepan with milk, butter, and vanilla sugar and heat.

Place the chocolate in a small saucepan with milk, butter, and vanilla sugar and heat.

Step 4

Step 4

Roll out the dough on a lightly floured surface and spread the chocolate filling evenly over one side.

Roll out the dough on a lightly floured surface and spread the chocolate filling evenly over one side.

Step 5

Step 5

Roll the dough toward the center, make cuts at the other end of the dough, and coil the whole piece into a spiral shape.

Roll the dough toward the center, make cuts at the other end of the dough, and coil the whole piece into a spiral shape.

Step 6

Step 6

Place the spiral brioche into a greased 26 cm round tin and let it rise.

Place the spiral brioche into a greased 26 cm round tin and let it rise.

Step 7

Step 7

Grease the spiral with the yolk for a glossy finish and bake for 30 minutes at 180°/350° F. As soon as the brioche comes out of the oven, brush it with hot honey and enjoy.

Grease the spiral with the yolk for a glossy finish and bake for 30 minutes at 180°/350° F. As soon as the brioche comes out of the oven, brush it with hot honey and enjoy.