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Tear and share brioche on cake stand with one brioche pulled apart.
5 from 1 vote

Tear and Share Brioche

Delicious buttery brioche rolls with chocolate and salted caramel flavours baked into the dough, in a tear and share loaf which is great for breakfast.
Course Baking
Cuisine British, French
Prep Time 50 minutes
Cook Time 25 minutes
Chilling/Rising Time 4 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 6
Calories 448kcal


Egg wash:

  • 1 egg yolk
  • 1-2 tsp milk



  • Place the flour in the bowl of a stand mixer.
  • Add the sugar and salt on the sides of the bowl.
  • Add the milk, yeast and beaten eggs to the bowl.
  • Turn the mixer onto low speed and mix for 5 minutes.
  • Turn the speed up to medium and mix for another 5 minutes. The dough will start coming away from the sides of the bowl.
  • Add the butter and continue to mix. Keep mixing until the dough is smooth and elastic.
  • Place,the dough in a bowl, cover with clingfilm, and allow it to rise at room temperature for 1 hour.
  • After an hour, knock back the dough, them transfer to the fridge and chill it for 1 hour.
  • Split the dough into two pieces, and make both into a rectangle of about 25 cm across. It is best to do this on a tray or lightly floured surface. Refrigerate after doing this, it will be much easier to handle.
  • When chilled, brush one rectangle with egg wash and then a thin layer of cocoa powder. Brush the other with egg wash and then sprinkle lightly with the salted caramel icing sugar.
  • Place one rectangle on top of the other. Refrigerate again.
  • When chilled, roll the two rectangles up tightly together into a roll. Place in the freezer.
  • When firm, remove from the freezer, and cut the roll into six equal pieces.
  • Arrange them on a baking sheet lined with baking paper as shown below, to create a flower shape. The picture here shows the rolls after the next rise.
  • Refrigerate overnight, or if you have enough time left to continue, carry on. Allow the rolls to rise again, for at least an hour and a half.
  • Brush with the egg wash.
  • Preheat the oven to 180 degrees and bake for 25 minutes until golden.
  • Once cooled, make the icing by mixing together the icing sugar and water, and drizzle it over. Scatter with the chocolate curls and serve. A delicious breakfast bread or treat for afternoon tea!


Calories: 448kcal | Carbohydrates: 55g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 385mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg