Braided Chocolate Chip Brioche Recipe You’ll Love Forever
Indulge in this Braided Chocolate Chip Brioche Recipe—soft, buttery, and bakery-perfect! Easy to make, rich in flavor, and irresistibly fluffy
Ingredients
All-Purpose Flour (or Bread Flour) – 3 ½ cups
- Provides the structure for the dough. Bread flour gives a slightly chewier texture while all-purpose flour results in a more tender crumb.
🥛 Warm Whole Milk – ½ cup
- Activates the yeast ensuring a light and airy brioche. Using warm (not hot!) milk helps the dough rise properly.
🍯 Granulated Sugar – ¼ cup
- Adds just the right amount of sweetness enhancing the rich, buttery flavor of the brioche.
🍞 Active Dry Yeast – 2 ¼ teaspoons (1 packet)
- Helps the dough rise creating that beautifully soft and fluffy texture. If using instant yeast, you can mix it directly into the dry ingredients.
🧈 Unsalted Butter – 6 tablespoons (softened)
- The key to achieving rich buttery brioche! Softened butter is kneaded into the dough, making it soft, indulgent, and perfectly tender.
🥚 Large Eggs – 3 (room temperature)
- Enriches the dough giving the brioche its signature soft and slightly chewy texture.
🧂 Salt – 1 teaspoon
- Enhances all the flavors and balances the sweetness of the bread.
🍫 Semi-Sweet Chocolate Chips – ¾ cup
- Adds melty pockets of chocolate in every bite! You can also use dark chocolate milk chocolate, or even chopped chocolate chunks for a richer experience.
🖌️ Egg Wash – 1 egg + 1 tablespoon milk (for brushing)
- Gives the brioche its golden glossy crust, just like bakery-style loaves.
Instructions
Step 1: Activate the Yeast
- To get that perfect soft and airy brioche, we need to start by activating the yeast properly.
- In a small bowl, combine warm milk (110°F / 43°C) and sugar. Stir gently until dissolved.
- Sprinkle the active dry yeast over the mixture and let it sit for 5–10 minutes, until it becomes frothy and bubbly. This step ensures the yeast is alive and ready to work its magic!
- If the mixture doesn’t foam up, the yeast may be expired or the milk might have been too hot/cold. Try again with fresh yeast.
Step 2: Prepare the Dough
- The secret to a rich, buttery brioche lies in its dough, which should be soft, slightly sticky, and elastic.
- In a large mixing bowl (or a stand mixer fitted with a dough hook), combine:
- Flour
- Salt
- Frothy yeast mixture
- Eggs (one at a time), beating well after each addition
- Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
Step 3: Incorporate the Butter
- This is where the magic happens! Adding softened butter slowly is the key to a tender, melt-in-your-mouth brioche.
- Add softened butter, one tablespoon at a time, while continuing to mix on medium speed.
- Knead for 8–10 minutes (or about 12 minutes by hand) until the dough becomes smooth, elastic, and slightly sticky.
- Add the chocolate chips and gently knead until evenly distributed.
Step 4: First Rise (Proofing the Dough)
- Time for the dough to rest and develop its light, fluffy texture!
- Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place (75°F–80°F / 24°C–27°C) for 1 ½ to 2 hours, or until doubled in size.
- If your kitchen is cold, place the bowl inside a slightly warmed (but turned off) oven to help the dough rise faster.
Step 5: Shaping and Braiding the Brioche
- Now comes the fun part—braiding! This gives the brioche its stunning, bakery-style look.
- Lightly flour a clean surface and gently punch down the dough to release air bubbles.
- Divide it into three equal portions and roll each into a long rope, about 14 inches long.
- Lay the ropes side by side and pinch them together at the top.
- Braid them just like you would with hair—cross the right strand over the middle, then the left strand over the new middle, repeating until you reach the end.
- Pinch the bottom together and tuck the ends underneath for a clean finish.
Step 6: Second Rise (Final Proofing)
- This second proofing gives the braided brioche its final pillowy-soft texture.
- Carefully transfer the braided dough to a parchment-lined baking sheet.
- Cover loosely with plastic wrap or a towel and let it rest for another 45–60 minutes, or until puffed up and nearly doubled in size.
Step 7: Egg Wash & Baking
- Now it’s time to bake this golden, glossy brioche to perfection!
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together 1 egg + 1 tablespoon of milk.
- Brush the egg wash generously over the braided dough—this gives it that signature golden brown, shiny crust.
- Bake for 25–30 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Let it cool on a wire rack before slicing (if you can resist!).
Step 8: Enjoy Your Homemade Braided Chocolate Chip Brioche!
- Once slightly cooled, slice into this soft, buttery masterpiece and enjoy every melt-in-your-mouth bite!
- 🥐 Serving Ideas:
- Fresh & warm with a pat of butter
- Toasted with a drizzle of honey or Nutella
- Turn into French toast for an extra indulgent breakfast
Notes
Nutrition Information (Per Serving)
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Sugar: 9g
- Protein: 6g
- Fiber: 2g
- Cholesterol: 55mg
- Sodium: 180mg
Recipe Categories
- Course: Breakfast, Brunch, Dessert
- Cuisine: French, European
- Diet: Vegetarian
- Method: Baking
- Keyword: Braided Chocolate Chip Brioche, Chocolate Chip Brioche Recipe, Soft Brioche Bread, Bakery-Style Brioche
- Skill Level: Intermediate