Chocolate Stuffed Brioche Tear & Share

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Introducing my Chocolate Stuffed Brioche Tear & Share. Imagine golden, buttery soft brioche pockets filled with gooey chocolate hazelnut. With just 7 simple ingredients, this recipe creates a light, fluffy texture that melts in your mouth, revealing an indulgent center bursting with Nutella flavor. And guess what? It’s vegan-friendly, with no eggs or dairy needed, and incredibly easy to make.

We begin by preparing the brioche dough, gradually adding butter to achieve that fluffy, tender crumb. The dough is divided into eight equal parts, each filled with chocolate hazelnut spread, sealed carefully, and left to rise until beautifully soft and pillowy. After baking to a golden perfection, they’re lightly dusted with icing sugar, making them a delightful breakfast or dessert—perfect for Valentine’s Day indulgence.

These golden, buttery soft brioche pockets are stuffed with gooey chocolate hazelnut spread, made with only 7 ingredients, and are egg-free and dairy-free.


Chocolate Stuffed Brioche Tear & Share (Egg-Free, Dairy-Free)

This Chocolate Stuffed Brioche Tear & Share features golden, buttery soft brioche pockets stuffed with gooey chocolate hazelnut spread. Light and pillowy with a melt-in-your-mouth texture, this indulgent treat is perfect for Valentine’s Day or any special occasion.

Chocolate Stuffed Brioche Tear & Share

Course Dessert

Ingredients
  

Brioche Dough:

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet 2¼ tsp active dry yeast
  • 1 tsp salt
  • 1 cup warm plant-based milk almond, soy, or oat
  • ½ cup dairy-free butter softened
  • 1 tsp vanilla extract

Filling:

  • ½ cup chocolate hazelnut spread like Nutella, or a dairy-free alternative

Topping:

  • Powdered sugar for dusting

Instructions
 

Prepare the Brioche Dough:

  • In a large bowl, whisk together the flour, sugar, yeast, and salt.
  • In another bowl, mix the warm plant-based milk and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  • Slowly add the softened dairy-free butter, a few tablespoons at a time, kneading well after each addition until fully incorporated.
  • Knead the dough for about 10 minutes until it is smooth and elastic.
  • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape and Fill the Dough:

  • Punch down the risen dough and divide it into eight equal parts.
  • Flatten each piece of dough and place a spoonful of chocolate hazelnut spread in the center.
  • Carefully seal the dough around the filling, forming a ball.
  • Place the filled dough balls in a greased round baking dish or cake pan, arranging them close together.

Second Rise:

  • Cover the pan with a damp cloth and let the dough balls rise again for about 30-45 minutes, or until puffy and doubled in size.

Bake:

  • Preheat your oven to 350°F (175°C).
  • Bake the brioche for 20-25 minutes, or until golden brown and cooked through.
  • Allow the brioche to cool in the pan for a few minutes before transferring to a wire rack.

Serve:

  • Dust the brioche with powdered sugar before serving.
  • Enjoy warm for the ultimate gooey chocolate experience.

Notes

  • Plant-Based Milk: Ensure the milk is warm (about 110°F) to activate the yeast properly.
  • Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for this recipe.
  • Chocolate Hazelnut Spread: Ensure to use a dairy-free version if necessary.

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