COOKING RECIPES: Brioche stuffed with chocolate and molasses sauce

Customary Greek flavor of Easter

From Zacharoula Ergazaki, confectioner



Sissy Nika – Journalist Taste and Culture

For the sourdough (starter)

250 ml lukewarm water

100 gr baker’s yeast

50 gr granulated sugar

200 gr flour for brioche

For the dough

1 kg flour for brioche

200 gr granulated sugar

150 gr milk butter

3 eggs

250 ml fresh lukewarm milk

Zest of one orange with no wax

¼ tsp mahlab

¼ tsp mastiha powder

For the filling

1kg chocolate coverture

300 gr praline cream

200 gr walnuts coarsely grated

For finishing


1 egg to use for spread

How to prepare

In a large bowl put all the ingredients for the starter dough. Knead briefly and leave to activate the yeast and to rise.


In the mixer bowl, add the flour, the starter dough and all the ingredients of the dough. Beat with the whisk until the dough is gathered around the whisk. Cover the dough and let it “rest” and to rise for 2 hours.


Knead it and roll a thick sheet with a rolling pin.

Melt the chocolate in a double boiler and once it reaches the 32 degrees pour the hazelnut praline and mix until homogeneous. Spread the chocolate, sprinkle the walnuts and wrap the brioche in a roll. We place it in a baking pan lined with greaseproof paper.


Leave for another hour in a warm place to rise.

Using a brush “spread” the egg and bake in a well preheated oven at 180 °C for about 30 minutes.

Once you get the brioche out of the oven let it cool for 30 minutes, then we carve it and pour warm syrup.

Allow to cool and cut into slices.

We serve.

Small secrets

If we want we can do the exact same recipe using white chocolate and dark chocolate sauce instead of molasses.

Προηγούμενο άρθροΣυνταγή: Τσουρέκι γεμιστό με σοκολάτα και σάλτσα πετιμέζι
Επόμενο άρθροΜαθητικές Θεατρικές παραστάσεις χωρίς θεατές..Γιατί;