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15Total Time
30Prep Time
35Bake Time
A little effort

Chocolate Orange Brioche

Quick and easy

1 Reviews

  • Nut Free
  • Vegetarian

About our chocolate orange brioche recipe

Buttery brioche has to be one of the best french recipes to bake. Beautifully light, sweet and delicate - some might say less is more, but we've love the addition of some chocolate and zesty orange and we're yet to find a baker who doesn't love this flavour combination too. If you have any leftover Brioche why not make a bread and butter style puddinn?

Chocolate orange takes almost every bake to the next level. So why not give some other zesty recipes a whirl, we're sure you'll love them just as much as this. Our Chocolate & Orange Northumberland Twist is a beautiful party centrepiece, or keep this simple with our Chocolate Orange cake.

15Total Time
30Prep Time
35Bake Time
A little effort


  1. Step 1:

    Put the flour, cocoa, salt and sugar into a bowl and mix together. Sprinkle over the yeast.

  2. Step 2:

    Add the orange zest and mix to a soft dough, adding the orange juice, eggs and butter.

  3. Step 3:

    Turn the dough onto a lightly floured board and knead for 10 minutes until smooth. Grease a 2lb / large loaf tin.

  4. Step 4:

    Break the dough into 8 equal sized pieces. Shape each piece into a smooth ball in the palm of your hands before positioning the dough balls into the tin next to each other.

  5. Step 5:

    Leave to prove until doubled in size. Meanwhile preheat the oven to 220°C (fan 200°C, gas mark 7).


  6. Step 6:

    Brush the dough with melted butter and bake for 10 minutes in the oven.

  7. Step 7:

    After this time reduce the oven temperature to 190°C (fan 170°C, gas mark 5) and bake for a further 25 minutes until well risen.

  8. Step 8:

    Once baked, carefully turn out, brush again with melted butter and leave to cool or enjoy still slightly warm!


    • 375g Allinson's Strong White Bread Flour
    • 50g Cocoa powder
    • 1 tsp Salt
    • 2 1/2 tsp Allinson's Easy Bake Yeast
    • 3 Orange(s) zest
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 100ml Orange juice
    • 3 Egg(s) (free range) (medium)
    • 125ml Butter (melted, plus extra for brushing)


  • 2lb large loaf tin

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