Chocolate Easter Brioche

Preparation Time: 15 minutes (plus proofing) 
Cooking Time: 35-40 minutes Makes: 1 loaf


3 1/3 cups (500g) Lighthouse Bread & Pizza Flour, sifted 1 x 7g instant yeast sachet 2 tbsp (40g) caster sugar 1/2 tsp vanilla essence
2 eggs
300ml whipping cream

Chocolate Filling
1 1/2 cups (250g) chocolate chips 2 tbsp (30g) butter, softened
2 tbsp (40g) caster sugar
1/2 tsp ground cinnamon
1 pinch of salt


  1.   Lightly grease and line a large loaf tin with baking paper.
  2.   Mix together flour, yeast, sugar, vanilla essence, eggs and cream until dough forms. Knead the dough on a lightly floured surface until a smooth ball forms (alternatively, use a stand mixer).
  3.   Place the dough in a large bowl, cover and stand in a warm place until doubled in size (approximately 1 hour).
  4.   Meanwhile, make the chocolate filling. Finely
    chop chocolate and mix with ingredients to make paste or use a food processor to blend until it becomes a course paste.
  5.   Roll the dough into a rectangular shape approximately 25cm x 40cm. Spread chocolate filling on the dough and start from the short end to roll the dough, pinch ends and place seam side down.
  6.   Place loaf in the loaf tin and brush with melted butter, stand in a warm place for 1 more hour.
  7.  While the dough is rising, preheat oven to 200°C (180°C fan forced).
  8.   Bake for 35-40 minutes or until golden brown. Allow to cool on a wire rack before serving.

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