With Mother’s Day on the horizon — and as a mother myself! — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!

Printable PDF of this recipe here.

Makes one 9″x 4″ loaf

¼ cup warm water 

1½ tsp active dry yeast 

½ cup granulated sugar, divided 

¾ cup whole milk, warmed 

2 eggs 

1½ tsp vanilla extract 

3½ cups King Arthur Unbleached All-Purpose Flour 

1 tsp kosher salt 

10 Tbsp (5 oz.) unsalted butter, room temperature, cut into ½” cubes 

1 cup semisweet chocolate chips, divided 

1 egg yolk + 1 Tbsp water (egg wash) 

¼ cup heavy cream 

In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.

Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining ¼ cup sugar. Mix for 2 minutes to incorporate everything thoroughly.

Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add ¾ cup of the chocolate chips on low speed, mixing just until evenly distributed.

Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.

Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.

Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.

Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.

In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.

While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.

A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. This semolina custard filo pastry can be savored on its own, showcasing the vanilla-forward custard, or you can “guss it up” with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I’ve experimented with countless flavor variations, the classic vanilla remains my true favorite!

Printable PDF of this recipe here.

Makes one 9 x 9-inch cake; about 9 servings

2 eggs

2 egg yolks

4 tsp pure vanilla extract

¾ cup granulated sugar

½ cup semolina flour

4 cups whole milk

6 Tbsp unsalted butter, divided

1 Tbsp canola oil

1 package filo dough, thawed at room temperature for 1 hour (12 layers needed, about ½ package)

4 Tbsp Macrina vanilla sugar

2 Tbsp powdered sugar


FUN VARIATIONS

Stir in zest of 1 orange with the egg mixture before cooking the custard.

Sprinkle ½ cup of semi-sweet chocolate chips over the custard before adding crinkled filo.

Swirl a generous ¼ cup of Project Barnstorm Apricot Conserve into the cooled custard before spreading over the filo base.

In a medium bowl, whisk together the eggs, egg yolks, vanilla extract, sugar, and semolina flour until smooth. Set aside.

In a medium saucepan over medium-high heat, scald the milk. Remove from heat.

Slowly temper the hot milk into the egg mixture, ladling a little at a time and whisking thoroughly after each addition. After about 3 ladles, pour the mixture into the saucepan with the remaining milk.

Return the saucepan to medium heat, whisking constantly until the custard thickens to a pudding-like consistency, about 10 minutes. Keep heat moderate to prevent curdling. Remove from heat and whisk in 2 Tbsp of butter until fully incorporated. Transfer custard to a clean bowl, cover its surface with plastic wrap, and refrigerate for 2 hours to cool.

Preheat oven to 360°F. Line a 9 x 9-inch square cake pan with a piece of parchment paper about 9 x 14 inches, brushing the base and sides of the pan with canola oil so it adheres. Parchment should come up two sides and overhang.

Melt the remaining 4 Tbsp butter in a small saucepan.

Place a sheet of filo dough in the pan, centering it so the edges come up the sides. Lightly brush with melted butter. Repeat layering with additional sheets to create a 6-layer base, sprinkling 1 Tbsp of vanilla sugar over the third and fifth layers.

Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.

For the top layer, crinkle or accordion-fold another 6 sheets of filo and place over custard, covering completely. Sprinkle 2 Tbsp of vanilla sugar over top, then drizzle with remaining melted butter.

Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.

Cool for 15 minutes. Run a knife along unlined sides of pan, then lift pastry out using the parchment paper overhang. Cool slightly on wire rack.

Cut gently with a serrated knife into desired servings. Dust with powdered sugar and serve warm or at room temperature with coffee or hot tea.

Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325°F for 10 minutes to warm and soften the custard.