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Chocolate Cream Brioche

how to make lion bread



  • 1 C lukewarm milk
  • 2 tsp active dry yeast
  • 1 tbsp each of sugar and flour
  • 3 1/2 c AP flour
  • a pinch of salt
  • 1/3 c sugar
  • 2 yolks
  • 3 heaping tbsp butter sometimes I add 5 tbsp, for more buttery result, room temperature


  • 250 g cream cheese spread
  • 1 c oreo crumbs or chocolate cookie crumbs - store bought
  • 3 tbsp chocolate sauce for ice cream topping


  • 2 chocolate chips for eyes
  • more chocolate chips to be melted for a smile



  • Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already. Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.


  • Mix all well

Lion Bread

  • Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and mane
  • Fill each portion for nose, mouth and face with filling and shape into nose, mouth and face
  • Roll flat portion for ears, and with round cutter, make a pair of ears
  • Add the left over dough from ears to mane portion, knead to log
  • Roll flat the log to rectangle and spread the rest of the filling
  • Roll again into a log and slice with a knife as shown on picture
  • Meet the two end sides of the sliced log and shape a ring, and place it on baking sheet
  • Place the face, mouth, nose and ears, making a lion face
  • Place to chocolate chips as eyes
  • Bake on preheated 350 F for 25-30 minutes
  • Take out from oven and let cool to room temperature before piping a smile