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From the Cook
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Instructions
1
In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.
2
Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.
3
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest for 10 minutes, this relaxes the gluten and makes rolling easier. If using homemade chocolate cream: Melt cream + chocolate, mix until smooth. Let it cool slightly so it thickens. Transfer to a piping bag and pipe 8 long chocolate logs.
4
For each dough ball: Roll it out into a small rectangle. Pipe or spread a line of chocolate along the center. Fold/roll the dough only up to the halfway point. On the unrolled side, cut 8 thin strips lengthwise. Lift and lay/twist each strip over the rolled half to create the braided look. This is the signature Archer-style shaping method.
5
Place each shaped brioche in a small tin or on a lined tray. Cover lightly and rise for 30–45 minutes until puffy.
6
Bake at 175°C (top/bottom heat) for 17-18 minutes until golden.
7
Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.
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Tips & Tricks (5)
- Warm Milk Temperature is Critical 🌡️Use milk between 110-115°F to activate yeast without killing it; too hot and the yeast dies, too cold and it won't activate properly for light, fluffy brioche.
- Laminate Your Dough with Butter 🧈Incorporate softened butter gradually in small pieces while kneading to create the signature rich, tender crumb that makes brioche so luxurious and pillowy.
- Cold Nutella for Perfect Filling Pockets 🍫Chill your Nutella filling for 30 minutes before stuffing to prevent it from melting into the dough during proofing and baking, ensuring distinct chocolate pockets.
- Double Proof for Maximum Volume ⏱️Allow two separate rises—bulk fermentation for 1-2 hours and final proofing after shaping for 45-60 minutes—to develop flavor and achieve that signature golden, pillowy texture.
- Egg Wash Twice for Professional Shine ✨Apply egg wash before the final proof and again 15 minutes before baking for a deeply golden, glossy exterior that looks bakery-quality.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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