braided chocolate chip brioche recipe
Discover the ultimate braided chocolate chip brioche recipe! Soft, buttery, and filled with melty chocolate, it's perfect for breakfast, dessert, or gifting.
Ingredients
All-Purpose Flour (3 ¾ cups)
- The base of your brioche. Opt for a high-quality flour to ensure a soft and tender crumb.
Granulated Sugar (¼ cup)
- Adds just the right amount of sweetness without overpowering the buttery flavor.
Instant Yeast (2 ¼ tsp)
- Instant yeast works quickly and doesn’t require proofing making it beginner-friendly. If you prefer active dry yeast, just activate it in warm milk before using.
Milk (½ cup, warm)
- Use whole milk for the best richness and flavor. Ensure it’s warm about 110°F to help activate the yeast.
Unsalted Butter (½ cup, softened)
- Butter is key to the brioche’s richness. Let it soften at room temperature for easier incorporation into the dough.
Large Eggs (3)
- Eggs enrich the dough giving it that characteristic soft texture. Use room-temperature eggs for better mixing.
Vanilla Extract (1 tsp)
- A touch of vanilla enhances the overall flavor and pairs beautifully with the chocolate.
Salt (1 tsp)
- Don’t skip the salt—it balances the sweetness and enhances the flavors.
Chocolate Chips (1 cup)
- Choose semi-sweet or dark chocolate chips for the perfect balance of sweetness. Feel free to mix in white chocolate or mini chocolate chips for variety.
Instructions
Prepare the Dough
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the warm milk, eggs, and vanilla extract until smooth.
- Incorporate the Butter: Gradually add the softened butter to the wet ingredients, mixing until combined.
- Form the Dough: Slowly add the wet mixture to the dry ingredients, mixing with a wooden spoon or stand mixer (fitted with a dough hook) on low speed until a shaggy dough forms.
Knead the Dough
- By Hand: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- With a Stand Mixer: Knead on medium speed for 6-8 minutes until the dough pulls away from the sides of the bowl.
- Pro Tip: If the dough feels sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the bread soft.
First Rise
- Shape and Rest: Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
- Let It Rise: Allow the dough to rise in a warm spot for 1-2 hours, or until it doubles in size.
Incorporate the Chocolate Chips
- Punch and Flatten: Gently punch down the dough to release air, then roll it into a rectangle on a floured surface.
- Add Chocolate Chips: Sprinkle the chocolate chips evenly over the dough. Roll it up and knead gently to distribute the chips throughout.
Shape the Braid
- Divide the Dough: Cut the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
- Braid the Dough: Line up the ropes and pinch the tops together. Braid the ropes, tucking the ends underneath to seal.
- Transfer to a Baking Sheet: Place the braided dough onto a parchment-lined baking sheet.
Second Rise
- Cover and Rest: Loosely cover the braid with plastic wrap or a damp towel. Let it rise again for 30-45 minutes until it puffs up slightly.
Bake the Brioche
- Preheat the Oven: Heat your oven to 350°F (175°C) while the dough rises.
- Egg Wash: Beat an egg with a splash of milk and brush it over the dough for a golden, shiny finish.
- Bake: Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Cool and Enjoy
- Cool the Brioche: Allow the bread to cool on a wire rack for at least 15 minutes before slicing.
- Serve: Enjoy warm, or store in an airtight container to keep it soft for days.
Notes
Nutrition Information (Per Serving)
- Calories: 260
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g