Braided Chocolate Chip Brioche
Braided Chocolate Chip Brioche Recipe for the Ultimate Treat—soft, buttery, and packed with rich chocolate. A bakery-style delight you can bake at home!
Ingredients
For the Dough:
- 3 ½ cups 440g bread flour – Provides structure and chewiness. If using all-purpose flour, expect a slightly softer texture.
- ¼ cup 50g granulated sugar – Just enough to enhance sweetness without overpowering the chocolate.
- 2 ¼ teaspoons 1 packet instant yeast – Ensures a quick, even rise. If using active dry yeast, dissolve it in warm liquid before adding.
- ½ teaspoon salt – Balances the flavors and strengthens the dough.
- 2 large eggs – Adds moisture structure, and richness. Bring them to room temperature for smoother mixing.
- ½ cup 120ml warm milk – Contributes to softness and enhances flavor. If avoiding dairy, try unsweetened oat or almond milk as an alternative.
- 6 tablespoons 85g unsalted butter, softened – Creates a tender, melt-in-your-mouth crumb. Plant-based butter works well for a dairy-free version.
For the Filling & Finish:
- ¾ cup 130g chocolate chips – Semi-sweet or dark chocolate chips work best for a rich yet balanced flavor.
- 1 egg yolk + 1 tablespoon milk for egg wash – Adds a glossy golden finish. For an egg-free option, use a simple milk wash instead.
Optional Additions:
- 1 teaspoon vanilla extract – Enhances depth of flavor with a warm aromatic note.
- ½ teaspoon orange zest – Adds a hint of citrus that pairs beautifully with chocolate.
Using fresh, high-quality ingredients will ensure the best results, giving you a brioche that’s light, flavorful, and irresistible. Now, let’s move on to shaping and baking!
Instructions
Prepare the Dough (15 Minutes)
- Activate the Yeast:
- In a small bowl, combine warm milk (about 110°F/43°C) with 2 ¼ teaspoons of yeast and 1 teaspoon of sugar. Stir gently and let the mixture rest for about 5–10 minutes, until a layer of foam forms on the surface. (If using instant yeast, you can skip this step and mix it directly with the dry ingredients.)
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together 3 ½ cups of bread flour, ¼ cup of sugar, and ½ teaspoon of salt to ensure even distribution.
- Incorporate the Wet Ingredients:
- Add 2 large eggs and the yeast mixture into the flour. Mix everything thoroughly using a sturdy wooden spoon or the dough hook attachment of a stand mixer until a rough dough forms.
- Knead the Dough:
- Gradually work in 6 tablespoons of softened butter, kneading for about 8–10 minutes until the dough becomes smooth and elastic. It should feel slightly tacky but not excessively sticky to the touch.
- First Rise:
- Place the dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm environment for 1½ to 2 hours, or until it doubles in size.
Shape and Braid the Dough (15 Minutes)
- Divide the Dough:
- Once the dough has risen, gently deflate it and transfer it to a lightly floured work surface. Divide it into three equal sections.
- Incorporate the Chocolate Chips:
- Flatten each portion slightly and sprinkle ¾ cup of chocolate chips evenly across the dough. Roll each section into a rope, sealing the chocolate inside to prevent it from spilling out while baking.
- Braid the Brioche:
- Lay the three dough ropes side by side and press their ends together at the top. Carefully weave them into a braid, ensuring the shape remains even. Once finished, tuck the ends underneath for a neat appearance.
Second Rise (45 Minutes)
- Prepare for Baking:
- Place the braided dough on a baking sheet lined with parchment paper to prevent sticking.
- Final Proofing:
- Cover the dough loosely with a clean kitchen towel and let it sit at room temperature for 45 minutes, or until it looks visibly puffier.
Bake to Perfection (25–30 Minutes)
- Preheat the Oven:
- About 15 minutes before baking, set your oven to 350°F (175°C) to ensure it reaches the right temperature.
- Apply the Egg Wash:
- In a small bowl, whisk 1 egg yolk with 1 tablespoon of milk, then brush this mixture over the braided dough to give it a glossy, golden crust.
- Bake the Brioche:
- Place the tray in the oven and bake for 25–30 minutes, or until the brioche turns a deep golden brown. It should sound hollow when tapped on the bottom, and a skewer inserted in the center should come out clean.
- Cool and Serve:
- Remove the brioche from the oven and let it cool for at least 15 minutes before slicing.
Notes
Nutrition Facts (Per Serving – 1 Slice)
(Values are approximate and may vary based on ingredient brands and portion sizes.)
- Calories: ~220 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Sugar: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
- Sodium: 120mg
- Calcium: ~40mg
- Iron: ~1.2mg