Chocolate Stuffed Brioche Tear & Share

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Chocolate Stuffed Brioche Tear & Share

Course Dessert


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


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


  • Powdered sugar for dusting


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.


  • 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.


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


  • 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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