Orange–Chocolate Brioche Wreath (Soft, Festive Sweet Bread)

Orange–Chocolate Brioche Wreaths – Freshly Baked Holiday Sweet Bread

There’s something magical about a freshly baked brioche that fills the whole home with warmth. I originally shared this recipe on Facebook and didn’t plan to turn it into a full blog post… but so many readers told me they struggled with the shaping that I decided to bake it again and create step-by-step photos. I hope this version helps everyone recreate this gorgeous orange chocolate brioche wreath at home.

This brioche is soft, buttery, lightly scented with orange, and filled with creamy hazelnut spread and thin ribbons of dark chocolate. It’s one of those bakes that looks impressive, but the shaping is surprisingly simple once you see how it’s done.

Perfect for Christmas morning, holiday brunch, gifting, or simply to enjoy with a warm cup of coffee.

Ingredients

For the Dough

• 150 ml milk

• 100 ml freshly squeezed orange juice (or milk)

• Zest of 1 orange

• 60 g sugar

• 1 whole egg

• 1 egg yolk

• 50 g soft butter

• 20 g fresh yeast

• 500 g all-purpose flour

• ½ tsp salt

For the Filling

• ~5 tbsp hazelnut spread (like Nutella or similar)

• 100 g dark chocolate, cut into thin strips

Instructions tp prepare orange chocolate brioche wreath

1. Prepare the dough

Beat the whole egg lightly and set aside two tablespoons for brushing later.In the bowl of a stand mixer, add: milk, orange juice, sugar, orange zest, the beaten egg (minus the reserved part), egg yolk, soft butter, yeast, flour, and salt.Begin mixing on low speed. After 4 minutes, increase to medium speed and knead for about 4 more minutes.You should get a soft, non-sticky, smooth dough.

2. Let the dough rise

Cover the bowl and let the dough rise at room temperature for 45–50 minutes, or until doubled.Overnight option: refrigerate and let it rise slowly until morning.

3. Shape the wreath

Divide the dough into 5 equal pieces. Shape each one into a ball, cover, and let them rest for about 15 minutes.Roll each ball into a rectangle about 12–13 cm wide and 3 mm thick.Place a spoonful of hazelnut spread on the lower part of the rectangle, then sprinkle the chocolate strips on top.

Cut the upper (unfilled) part of the rectangle into 3–4 mm thin strips, parallel to the long side.Fold the dough over the filling and gently press to seal. Roll it up tightly.

Watch this video to see the step by step preparation.

4. Arrange and rise

Line a 24–25 cm round cake pan with parchment paper on the bottom and butter the sides.Place each filled roll standing up around the edge of the pan, tightly next to each other.Cover with plastic wrap and let rise for 45–60 minutes, until nicely puffed.

5. Bake

Preheat the oven to 180°C (350°F).Brush the top with the reserved beaten egg.Bake for 40–45 minutes, until beautifully golden.If the top browns too quickly, cover loosely with parchment.

Transfer the wreath to a cooling rack and let it cool before slicing.

Slice of Orange–Chocolate Brioche Wreath – Soft and Filled with Chocolate

Serving & Storage

This brioche stays soft for 1–2 days covered at room temperature.It also freezes beautifully—wrap slices individually for an easy holiday treat anytime.

I hope this step-by-step guide helps you bake a beautiful wreath that fills your home with the warmth and scent of Christmas. If you’d like to see the shaping in real time, don’t forget to watch the video linked below — it makes everything even easier.

And if you enjoy this recipe, you’ll love my other festive bakes on the blog:

• Soft Honey Gingerbread Cookies

• Hungarian Lemon Cottage Cheese Bukta

• Hungarian Cinnamon Bows

• Funky Gundel Donuts

I’m also working on a Christmas baking e-book filled with traditional Hungarian favourites and new family classics. It will be available very soon — I can’t wait to share it with you.

Youtube video

TikTok video