Braided Chocolate Chip Brioche Recipe
This Braided Chocolate Chip Brioche Recipe is a rich, buttery, and slightly sweet bread with a soft, fluffy texture. The dough is infused with chocolate chips and braided into a beautiful loaf, making it perfect for breakfast, brunch, or dessert. Enjoy it warm with a spread of butter or jam for a delightful treat!
Equipment
- Stand Mixer (with dough hook attachment)
- Large mixing bowl
- Measuring Cups & Spoons
- Baking sheet
- Parchment paper
- Pastry brush
- Cooling rack
Ingredients
- 3 cups All-Purpose Flour
- 2 1/4 tsp Active Dry Yeast or 1 packet
- 1/3 cup Granulated Sugar
- 1/2 cup Warm Milk 110°F / 43°C
- 3 Large Eggs room temperature
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened, cut into small cubes
- 1 cup Chocolate Chips semi-sweet or milk chocolate
- 1 Egg Yolk for egg wash
- 1 tbsp Milk for egg wash
Instructions
Activate the Yeast:
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Mix the Dough:
- In a stand mixer with a dough hook attachment, mix flour, sugar, and salt.
- Add eggs and activated yeast mixture. Knead on low speed until combined.
Incorporate Butter:
- Gradually add softened butter, a few cubes at a time, while kneading. Continue kneading for about 8-10 minutes until the dough is smooth and elastic.
- Add Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
First Rise:
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1.5 hours or until doubled in size.
Shape the Dough:
- Punch down the dough and divide it into three equal parts.
- Roll each part into a long rope and braid them together.
- Place the braided loaf on a parchment-lined baking sheet.
Second Rise:
- Cover the braided dough loosely and let it rise for another 30-45 minutes.
Prepare Egg Wash:
- In a small bowl, whisk together egg yolk and 1 tbsp milk.
- Brush the egg wash evenly over the braided dough.
Bake:
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes or until golden brown.
Cool & Serve:
- Let the brioche cool on a wire rack before slicing. Enjoy warm or at room temperature!
Notes
- You can swap chocolate chips with raisins, nuts, or dried fruit for variations.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This brioche also freezes well! Wrap tightly in plastic and freeze for up to a month.
Enjoy your homemade Braided Chocolate Chip Brioche! 🍰