Raisin, Chocolate and Walnut Brioche Rolls
This raisin, chocolate and walnut brioche is a soft enriched dough rolled with a simple sweet filling, then baked until golden and brushed with syrup while still warm. It is closer to a rustic bakery snack than a plain sandwich loaf: buttery dough, little pockets of chocolate, chewy raisins, and chopped nuts in every slice.
This recipe is based on my YouTube video, with a few adjustments since publication to make the proportions easier to reproduce at home. In the video, I worked more by feel, especially with the flour. For the website version, I prefer to give a more precise base because brioche dough should stay soft and slightly tacky, not dry like regular bread dough.
Why this brioche works
I make it this way because the dough is rich enough to feel like brioche, but not so technical that you need a bakery mixer or a full day of work. The butter and eggs give the crumb its softness, while the raisins, chocolate and walnuts turn it into a real snack, the kind you cut open when it is still a little warm.
The mistake to avoid is adding too much flour. Brioche dough is supposed to feel soft. If you keep adding flour until it becomes dry and perfectly clean in the bowl, the final rolls will be heavy. What I look for here is a dough that pulls together, feels elastic, and still has a little tackiness when you press it with your fingers.
This version is different from my soft homemade brioche bread because this one is rolled, filled, sliced and baked like individual pastries. The plain brioche is better for toast or French toast. These rolls are made for coffee, brunch, lunch boxes, or a sweet afternoon break.
Ingredients
For the brioche dough
- 4 3/4 cups all-purpose flour, plus a little more only if needed
- 2 1/4 tsp active dry yeast
- 1/3 cup warm water, about 100°F
- 4 large eggs, room temperature if possible
- 14 tbsp unsalted butter, softened
- 1/3 cup sugar
- 1 1/2 tsp fine salt
- 1 to 2 tsp cinnamon, optional
For the filling
- 3/4 cup raisins, soaked and well drained
- 2/3 cup chopped chocolate or chocolate chips
- 3/4 cup chopped walnuts
For the finish
- 1 egg, beaten with 1 tbsp water
- 2 to 3 tbsp coarse sugar or pearl sugar, optional
- 2 to 3 tbsp maple syrup or simple syrup, for brushing after baking
Step-by-step instructions
1. Wake up the yeast
Pour the warm water into a small bowl. Stir in the yeast and let it sit for about 10 to 15 minutes, until it looks foamy on top.
The water should feel warm, not hot. If it is too hot, the yeast can weaken. If it is too cold, the dough will still rise, but very slowly.
2. Mix the dry ingredients
In a large bowl, combine the flour, sugar, salt and cinnamon.
Cinnamon is optional, but I like a little bit here because it works well with raisins, chocolate and walnuts. Do not add too much or it can make the dough taste more like cinnamon bread than brioche.
3. Add the eggs and yeast
Make a well in the center of the flour mixture. Add the eggs and the activated yeast mixture.
Start mixing slowly with a wooden spoon, your hand, or a mixer fitted with a dough hook. At first, the dough will look uneven and rough. That is normal. Keep working it until most of the flour is hydrated and the dough begins to come together.
4. Add the softened butter
Add the softened butter in pieces. Work it into the dough gradually.
At this point, it may look like the dough is breaking or getting greasy. Do not panic. Keep kneading. After a few minutes, the butter starts disappearing into the dough and the texture becomes smoother.
If kneading by hand, use a fold-and-press motion. If using a mixer, knead on low to medium-low speed until the dough looks elastic.
You know it is ready when it is soft, stretchy, and slightly tacky. It should not be a stiff ball. Add extra flour only 1 tbsp at a time if it is impossible to handle.
5. First rise
Place the dough in a lightly floured or lightly buttered bowl. Cover with a clean towel and let it rise in a warm spot for about 1 to 1 1/2 hours, or until noticeably puffed.
The dough may not explode in size like a lean bread dough because it contains butter, eggs and sugar. Look for volume, softness and a dough that feels airy when touched.
6. Prepare the filling
If your raisins are dry, soak them in warm water for 10 minutes, then drain them very well. Wet raisins will make the dough soggy, so press them lightly with paper towel if needed.
Chop the chocolate and walnuts if using larger pieces. I prefer medium-small pieces so the rolls slice cleanly and the filling spreads more evenly.
7. Roll the dough
Flour the work surface lightly. Turn out the dough and roll it into a large rectangle, about 1/4 to 1/2 inch thick.
If the dough shrinks back, let it rest for 5 minutes, then continue. That short rest relaxes the gluten and makes rolling much easier.
Scatter the raisins, chocolate and walnuts over the dough. Press the filling very lightly with your hands so it sticks to the surface.
8. Shape the rolls
Roll the dough up from the long side into a log. Do not roll too tightly. A tight roll can squeeze out the filling and make the centers rise unevenly.
Slice into 12 to 16 pieces, depending on the size you want. Place them on a parchment-lined baking sheet, leaving space between each one.
For a more rustic look, use one baking sheet. For taller, softer sides, place the rolls closer together in a baking dish.
9. Second rise
Brush the tops with the beaten egg mixture. Sprinkle with coarse sugar or pearl sugar if using.
Let the rolls rest for about 20 to 40 minutes, until slightly puffy. In a cool kitchen, this can take longer. Do not rush this step. The dough should look lighter before it goes into the oven.
10. Bake
Bake at 350°F for 22 to 30 minutes, depending on size.
The tops should be golden, the edges lightly browned, and the kitchen should smell like butter, warm bread and chocolate. If the rolls are browning too quickly, loosely cover them with foil for the last few minutes.
11. Brush with syrup
As soon as the rolls come out of the oven, brush them lightly with maple syrup or simple syrup.
This gives them that bakery-style shine and keeps the surface tender. You do not need a lot. A thin coat is enough.
Let cool for at least 15 minutes before serving. Warm is beautiful, but if you cut them too hot, the chocolate and crumb can feel a little messy.
What to serve with brioche rolls
These rolls are excellent with coffee, tea, or a thick mug of white chocolate cinnamon hot chocolate on a cold day.
For brunch, I like them beside something lighter and not too sweet, such as cottage cheese pancakes or a slice of cottage cheese banana bread if you are building a bigger breakfast table.
If you want a full sweet brunch spread, add protein muffins with blueberry or banana, strawberry jam apple tart, or browse these easy brunch ideas for more options.
Substitutions
Raisins
You can replace the raisins with dried cranberries, chopped dried apricots, or leave them out completely. If using dried fruit, soaking helps keep the filling soft.
Chocolate
Dark chocolate gives a less sweet result. Milk chocolate makes the rolls more dessert-like. Chocolate chips work too, but chopped chocolate melts more naturally into the dough.
Walnuts
Pecans, almonds, or hazelnuts all work. Toasting the nuts first gives more flavor, but keep an eye on them because nuts can burn quickly.
Cinnamon
You can skip the cinnamon for a cleaner butter-and-chocolate flavor. A little orange zest is also very good with raisins and dark chocolate.
Maple syrup
Simple syrup works well if you want a neutral glaze. Maple syrup gives a slightly Canadian touch and a deeper flavor.
FAQ
Can I make this dough ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight. The next day, let it sit at room temperature until easier to roll, then continue with the filling and shaping.
Why is my brioche dough sticky?
Because it is enriched with eggs and butter. A little stickiness is normal. Add only enough flour to make it workable. Too much flour makes the rolls dry.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount. You can mix instant yeast directly into the flour, but I still like blooming it when I want to confirm the yeast is alive.
Can I freeze these brioche rolls?
Yes. Freeze them after baking and cooling. Reheat gently in a low oven until warm. They are best when refreshed before serving.
How do I know they are fully baked?
The tops should be golden, and the center should not feel doughy when gently pressed. If you use a thermometer, the center should be around 190°F.
Are these the same as cinnamon rolls?
No. Cinnamon rolls usually have a sugar-cinnamon filling and often icing. These are more like filled brioche rolls with raisins, chocolate and nuts. For a cookie-style cinnamon dessert, try my brown butter snickerdoodle cookies.
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Raisin, Chocolate and Walnut Brioche Rolls
Ingredients
- 4 3/4 cups all-purpose flour plus a little more only if needed
- 2 1/4 tsp active dry yeast
- 1/3 cup warm water about 100°F
- 4 large eggs
- 14 tbsp unsalted butter softened
- 1/3 cup sugar
- 1 1/2 tsp fine salt
- 1 to 2 tsp cinnamon optional
- 3/4 cup raisins soaked and well drained
- 2/3 cup chopped chocolate or chocolate chips
- 3/4 cup chopped walnuts
- 1 egg beaten with 1 tbsp water
- 2 to 3 tbsp coarse sugar or pearl sugar optional
- 2 to 3 tbsp maple syrup or simple syrup for brushing
Instructions
- Stir the yeast into the warm water and let sit for 10 to 15 minutes, until foamy.
- In a large bowl, mix the flour, sugar, salt and cinnamon.
- Add the eggs and activated yeast. Mix until a rough dough forms.
- Add the softened butter in pieces and knead until the dough becomes soft, elastic and slightly tacky. Add extra flour only 1 tbsp at a time if absolutely needed.
- Cover and let rise in a warm spot for 1 to 1 1/2 hours, until puffed.
- Roll the dough into a large rectangle on a lightly floured surface.
- Scatter the raisins, chocolate and walnuts over the dough.
- Roll into a log, then slice into 12 to 16 rolls. Place on a parchment-lined baking sheet.
- Brush with beaten egg and sprinkle with coarse sugar if using. Let rise again for 20 to 40 minutes, until slightly puffy.
- Bake at 350°F for 22 to 30 minutes, until golden and cooked through.
- Brush lightly with maple syrup or simple syrup while warm. Let cool for at l
Video
Notes
FAQ
Can I make this dough ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight. The next day, let it sit at room temperature until easier to roll, then continue with the filling and shaping.Why is my brioche dough sticky?
Because it is enriched with eggs and butter. A little stickiness is normal. Add only enough flour to make it workable. Too much flour makes the rolls dry.Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount. You can mix instant yeast directly into the flour, but I still like blooming it when I want to confirm the yeast is alive.Can I freeze these brioche rolls?
Yes. Freeze them after baking and cooling. Reheat gently in a low oven until warm. They are best when refreshed before serving.How do I know they are fully baked?
The tops should be golden, and the center should not feel doughy when gently pressed. If you use a thermometer, the center should be around 190°F.Are these the same as cinnamon rolls?
No. Cinnamon rolls usually have a sugar-cinnamon filling and often icing. These are more like filled brioche rolls with raisins, chocolate and nuts. For a cookie-style ci🔗 Useful Links
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