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Chocolate filled brioches

Hello ! Be careful, alert to delicious brioches! Basically I wanted to call it "donuts filled with chocolate" but given that it is not cooked in frying, but in the oven we will rather call it a brioche. (you can very well fry these brioches it will be very good too! but more fatty on the other hand with you to choose :)). In the recipe there is a teaspoon of rum, you don't have to put it if you don't have any :) You can of course, choose the spread of your choice to garnish your brioches, for my part I chose the brand La Vida Vegan (once again yes) but with almond this time, it is really very good, I don't know if you can find it anywhere other than Holland, but if you have the chance, try this brand;)




The necessary ingredients are T65 flour, cornstarch, cane sugar, dry baker's yeast, salt, almond milk, sunflower oil, liquid vanilla extract , rum, chocolate spread, icing sugar (optional). The necessary utensils are a large bowl, a kneading machine(optional), a baking sheet, baking paper, a kitchen scale, tablespoon, teaspoon, a rolling pin, a round cookie cutter.


This recipe for chocolate filled brioches is:

  • Eggs-free

  • Dairies-free

  • Soft

  • Gourmand

  • With a good chocolate taste

  • Perfect for the breakfast



  • 300g of T65 flour

  • 10g of cornstarch

  • 50g of cane sugar + 1 tbsp

  • 7g of dry baker's yeast

  • 1 pinch of salt

  • 86g of almond milk

  • 80g plain soy yogurt

  • 20g of sunflower oil

  • 1 tbsp of liquid vanilla extract

  • 1 tsp of rum

  • Chocolate spread

- Start by warming the almond milk (not too hot), add a tablespoon of cane sugar and the dry yeast. Mix then leave to act for about 10min. - In a large bowl, combine the flour, salt, cornstarch and cane sugar. - Make a well and pour in the milk / sugar / yeast mixture, add the yogurt, sunflower oil, liquid vanilla extract and rum. - Mix with a wooden spoon then knead for about 6 to 10 minutes until the dough is smooth.

- Form a ball, lightly flour your salad bowl and the top of your dough then cover with a clean tea towel. - Leave the dough to rest in a dry place, for example your oven closed and off, about 1 hour 30 minutes. - Degas the dough with your fist, flour your work surface and roll out your dough (= roll out with a rolling pin).

- With a round cookie cutter, make circles in the dough, repeat the same with the excess dough (make a ball, roll out and cut out rounds of pasta ...). - Take a round of dough from your hand, stretch it a little, take a tablespoon of spread, put it in the center, close the dough with the opposite edges, shape a ball with your hands.

- Place the brioche balls on a baking sheet covered with baking paper, spacing them a few centimeters apart. - Lightly flatten the brioche balls with your palm. - Preheat the oven to 180 ° c. - Brush your brioches with vegetable milk. - Bake for 10 to 15 minutes (depending on the oven). - Sprinkle the icing sugar right out of the oven. - Eat in moderation (if you can!)

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