Made-from-scratch brioche is soft, creamy, and somewhat sweet with a wonderfully golden crust. And when you stir melted chocolate chunks into the mixture? Perfect all around. Breakfast, brunch, or a decadent afternoon snack would be ideal for this Braided Chocolate Chip Brioche Recipe, a buttery, fluffy, and slightly sweetened delicacy.
The nicest thing is Though it looks great, this dish is very simple to prepare! Just a little wait for the dough to rise will pay off with a golden, chocolate-studded masterwork that is irresistible.
Table of Contents
Why This Recipe Will Make You Loveable
✔ Soft and Buttery Texture: Its great fluffiness and richness come from the high egg and butter contents.
✔ Chocolate in Every Bite: Mini chocolate chips melt exquisitely into the dough.
✔ Fun & Impressive Braid looks great but is quite simple!
✔ Perfect for Any Occasion : Present it straight forward with butter or even toast!
✔ Make-Ahead Friendly: Chill the dough overnight for a better taste.
Ingredients: You will need these to create this soft, buttery chocolate chip brioche:
For the dough:
- Three cups of all-purpose flour is ideal for a soft yet structured dough.
- ¼ cup of granulated sugar gives a bit of sweetener.
- Two-quarter teaspoon instant yeast, one packet, helps the dough rise light and fluffy.
- Half a teaspoon of salt balances the taste.
- ½ cup, 110°F warm milk activates the yeast and adds richness.
- Three big eggs help the dough to be silky and pillowy.
- One teaspoon of vanilla extract gives the taste a pleasant, warm depth.
- The secret to a rich and soft brioche is softened ½ cup unsalted butter.
- ¾ cup tiny chocolate chips guarantee chocolate in every mouthful!
- One egg yolk with one tablespoon of milk produces a glossy golden crust for the egg wash.
👉 The complete ingredient list with measurements is in the recipe card below!
For inspiration on incorporating high-quality ingredients into your baking, check out this sourdough bagel recipe that also emphasizes using premium components.
Making braided chocolate chip brioche: techniques
Step 1: Create the dough.
Whisk salt, flour, sugar, and yeast in a big mixing dish.
Add the vanilla extract, eggs, and heated milk; then, stir until a soft dough results.
Add the softened butter gradually, kneading for ten minutes until the dough is elastic and smooth.
Second: Add the chocolate chips.
Fold the small chocolate pieces gently, making sure they are uniformly dispersed.
Third Step: First Rise
Spoon the dough into a greased bowl; cover it with plastic wrap; let it rest in a warm environment for 1 ½ to 2 hours or until doubled in volume.
Shape and braid the dough in step four.
After punching down the dough, split it three equally.
Form each piece into a long rope about 12 inches long.
After laying the three ropes next to one another, braid them together, tucking the ends beneath.
Spoon the braided dough onto a parchment-lined baking sheet.
Step 5: Second Rising
Cover and let rise till puffy, another 45 minutes.
Step Six: Bake Until Fluffy and Golden
350°F (175°C) preheat the oven.
For a golden brightness, brush the braided dough with egg wash.
Bake until the Brioche sounds hollow when tapped and is golden brown, 25 to 30 minutes.
Step 7: Enjoy and cool!
Let the Brioche cool just enough to slice.
Present warm or room temperature, then savor every buttery, chocolatey mouthful!
Expert Advice for the Perfect Brioche
✔ Use softened, not melted, butter to get that light and airy texture.
✔ Be Patient with Rising Time: Taste and texture best come from a slow rise.
✔ Want Even More Flavor? – For further depth, let the dough rise overnight in the refrigerator.
✔ Use Mini Chocolate Chips; they sink less and spread more equally.
✔ Brush with Egg Wash guarantees a golden, glossive finish.
How to Present and Match Brioche
with Classic, basic, and So delicious butter and jam.
Perfect for breakfast or an afternoon treat, ☕ With Coffee or Tea.
🍫 Using Nutella or Peanut Butter; extra chocolate is always a great idea.
😊 Drizzled with honey : for a naturally sweet accent.
🥛 The finest French toast ever comes from leftover Brioche made in France!
If you’re inspired to try more baked goods, explore the almond nut cake recipe for another delightful treat!
Bonus Tip
For a great treat, toast the remaining slices and top with whipped cream and berries.
Make Ahead and Organization and Storage
Keeping Leftovers in Mind
Store at room temperature in an airtight container for three days at most.
Freezing
Wrap firmly in plastic wrap, then foil; freeze for up to two months.
Before serving, thaw at room temperature.
Cooking Again
For a fresh-out-of-the-oven- taste, warm slices in an oven or toaster at 300°F (150°C) for five minutes.
Questions and Answers
Can you produce brioche dough brioche dough ahead of time?
Indeed! The dough can rise overnight in the refrigerator, then form and bake the next day.
Could I use active dry yeast with instant yeast?
Surely! Produce it in warm milk for five to ten minutes before blending into the dough.
Are regular-sized chocolate chips something I could use?
Mini chips spread more uniformly without sinking; hence, they work better despite being smaller.
Should my dough turn out to be overly sticky?
Normal is somewhat sticky, but if it is too wet, gradually add one tablespoon of flour until it comes together.
Conclusion
Every mouthful of this soft, buttery Braided Chocolate Chip Brioche packs molten chocolate. This thick and fluffy bread will wow whether you’re cooking it for a special breakfast, a weekend brunch, or just because you love baking.
You never go back to store-bought Brioche once you experience it! 😫
Happy baking; enjoy it! 😊
Braided Chocolate Chip Brioche Recipe
Ingredients
- For the Brioche Dough:
- 3 cups all-purpose flour or bread flour
- 1/4 cup granulated sugar
- 2 1/4 tsp 1 packet instant yeast
- 1/2 tsp salt
- 1/2 cup warm milk 110°F/45°C
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter softened
- For the Filling:
- 3/4 cup semi-sweet or dark chocolate chips
- 1 tbsp flour to prevent chocolate chips from sinking
- For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
- Step 1: Activate the Yeast
- In a bowl, mix warm milk and yeast. Let sit for 5 minutes until foamy.
- Step 2: Make the Dough
- In a large bowl, whisk together flour, sugar, and salt.
- Add yeast mixture, eggs, and vanilla extract.
- Mix until a sticky dough forms.
- Knead in butter, one tablespoon at a time, until fully incorporated.
- Continue kneading for 8-10 minutes, until smooth and elastic.
- Step 3: First Rise
- Place dough in a greased bowl, cover, and let rise for 1.5 hours (or until doubled in size).
- Step 4: Add Chocolate Chips & Shape the Braid
- Toss chocolate chips with 1 tbsp flour, then gently fold them into the dough.
- Divide dough into 3 equal pieces and roll into long ropes.
- Braid the ropes together and tuck the ends under.
- Place on a lined baking sheet and let rise for 30 minutes.
- Step 5: Egg Wash & Bake
- Preheat oven to 350°F (175°C).
- Brush the braided dough with egg wash.
- Bake for 25-30 minutes, until golden brown.
- Step 6: Cool & Serve
- Let cool for 10 minutes, then slice and enjoy!
Notes
For extra richness, use dark chocolate chunks instead of chips.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.