Braided Chocolate Chip Brioche Recipe

Welcome to our braided chocolate chip brioche recipe. This recipe gives you a chance to create a unique sweet bread that is both eye-catching and delicious. In this guide, you will learn how to make a perfect brioche with a braided design and a generous amount of chocolate chips. We focus on creating a rich yet light brioche bread that offers a delightful blend of soft texture and a swirl of chocolate.

You will use a stand mixer fitted with a dough hook to knead the dough and let it rise until it is doubled in size. From mixing the flour and yeast to baking your bread loaf in a preheated oven, every step is designed for simplicity and flavor. Enjoy the process as you make this recipe your own.

Why You’ll Love This Recipe

You will love this braided chocolate chip brioche recipe because it brings together the best of both worlds—delicious, soft brioche and the excitement of a beautifully braided design. This recipe offers a sweet bread that is perfect for breakfast, brunch, or a special treat any time of the day. The enriched dough produces a tender, buttery brioche that pairs well with a light egg wash and a dusting of powdered sugar once baked. Each bite reveals a perfect balance between the subtle flavor of the brioche and the decadent taste of chocolate chips.

The process is straightforward, whether you use active dry yeast or instant yeast, and the step-by-step instructions ensure that even novice bakers can make this bread recipe with ease. The finished product not only looks impressive on the table but also tastes wonderfully fresh. Enjoy it as french toast, with a side of fresh fruit, or simply on its own as a delightful treat.

Ingredients

Below is a comprehensive list of ingredients needed to create your braided chocolate chip brioche bread. Make sure each ingredient is measured accurately for the best flavor and texture.

• Flour
  • 500 grams of bread flour (or all-purpose flour if unavailable)
• Yeast
  • 2 teaspoons of active dry yeast or instant yeast
• Milk and Butter
  • 200 ml of whole milk at room temperature
  • 100 grams of unsalted butter, softened
• Eggs and Sugar
  • 4 large eggs (preferably at room temperature)
  • 100 grams of granulated sugar
• Salt
  • 1 teaspoon of salt
• Chocolate Chips
  • 150 grams of chocolate chips (use your favorite brand)
• Additional Ingredients
  • 1 tablespoon of water (if needed to adjust dough consistency)
  • Extra flour for a lightly floured surface
  • Egg wash: 1 beaten egg mixed with 1 teaspoon of water
  • Optional: A decadent chocolate filling (prepare about 100 grams for an extra swirl of chocolate)

How to Make Braided Chocolate Chip Brioche Recipe

Follow these detailed steps to create your braided chocolate chip brioche bread. The process is designed to be easy to follow and uses a conversational tone to guide you through each stage.

Step 1: Prepare the Brioche Dough

1. Mix the Dry Ingredients:
   In a large bowl, combine the bread flour, salt, and sugar. Ensure the ingredients are evenly distributed. This step sets the foundation for a uniform brioche dough.
2. Activate the Yeast:
   In a small bowl, dissolve the active dry yeast in 50 ml of the whole milk. Allow the mixture to sit for about 5 minutes until you see a slight froth. If using instant yeast, you can mix it directly with the flour.
3. Combine Wet Ingredients:
   In another bowl, beat the eggs and mix them with the remaining whole milk. Add the softened unsalted butter to this mixture. Stir until you get a smooth, combined liquid.
4. Mix the Dough:
   Using a stand mixer fitted with a dough hook, slowly pour the wet ingredients into the bowl of dry ingredients. Add the yeast mixture. Start mixing on low speed to avoid splashing. Increase the speed gradually until the dough comes together as an enriched dough. The dough should be soft and slightly sticky. If needed, add a tablespoon of water to help make brioche dough if it feels too dry.
5. Knead the Dough:
   Knead the dough for about 10 minutes in the mixer or by hand on a lightly floured surface. The goal is to develop the gluten, so the dough will be easier to shape later. The dough will be slightly sticky but should pull away from the sides of the bowl.

Step 2: First Rise

1. Let It Rise:
   Place the dough in a large bowl that has been lightly greased with unsalted butter. Cover the bowl with plastic wrap. Place it in a warm spot at room temperature. Let it rise for about 1.5 to 2 hours, or until the dough has doubled in size. This step is crucial to achieve the soft, airy texture characteristic of brioche bread.
2. Check the Dough:
   After the rising time, gently press your finger into the dough. If the indentation remains, the dough has proofed the bread well. If it springs back too quickly, let it rise for a few more minutes.

Step 3: Incorporate the Chocolate Chips

1. Add the Chocolate Chips:
   Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Gently flatten the dough. Sprinkle the chocolate chips evenly over the surface. If you choose to add a decadent chocolate filling, drizzle it lightly over the dough as well.
2. Fold and Knead:
   Fold the dough over itself a few times to distribute the chocolate chips. Be careful during this step to avoid tearing the brioche. The chocolate chips should be spread throughout the bread dough without breaking the dough’s structure.

Step 4: Shaping and Braiding the Dough

1. Divide the Dough:
   Cut the dough into three equal pieces. Roll each piece gently into a long, even strip. Aim for strips that are similar in length and thickness so that they braid evenly.
2. Create the Braid:
   Place the three strips side by side. Begin by pinching the top edges together and then rolling the strands around each other in a braid. Try to keep the braid tight, but do not squeeze out the air from the dough. This braided brioche will expand during baking, so it is essential to leave some room for the dough to rise.
3. Transfer to the Pan:
   Once the braid is complete, carefully transfer it to a lightly greased loaf pan or a baking tray. If you prefer a more traditional look, shape the braid into a circular form.

Step 5: Final Rise and Egg Wash

1. Proof the Braided Dough:
   Cover the shaped dough lightly with a clean kitchen towel. Allow it to rest for another 45 minutes to 1 hour. The dough should expand further during this time. This second rise ensures that your brioche will have a soft, airy crumb after baking.
2. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Ensure the oven reaches the desired temperature before you bake the bread.
3. Apply the Egg Wash:
   Brush the top of the dough with an egg wash. This step gives the brioche a shiny, golden appearance once baked. Be careful not to disturb the braided chocolate design.

Step 6: Baking

1. Bake the Bread:
   Place the loaf pan in the oven and bake for 30-35 minutes. Keep an eye on the bread during the last few minutes. The top of the brioche should turn a rich golden brown. You can also bake this as a free-form braided bread on a baking tray if you prefer.
2. Test for Doneness:
   Insert a toothpick or a skewer into the center of the bread. If it comes out clean with just a few moist crumbs, the bread is done. If not, bake for an additional 5 minutes.
3. Cool the Bread:
   Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. This cooling period allows the crumb to set and makes slicing easier.

Serving and Storage Tips

This chocolate chip brioche bread is versatile and can be enjoyed in many ways. Serve it warm with a pat of butter or a drizzle of honey for breakfast. You can also slice the bread thickly and prepare brioche french toast for a hearty brunch. Some readers love this recipe for its use as a base for both savory and sweet toppings.

• Serving Suggestions:
  • Enjoy a slice of this bread as a standalone treat.
  • Use the bread to make a rich brioche french toast by dipping slices in a mixture of beaten eggs, a splash of whole milk, and a pinch of cinnamon, then frying until golden.
  • Serve with fresh berries, whipped cream, or a dusting of powdered sugar to enhance the flavor.
• Storage Tips:
  • Store the bread in an airtight container at room temperature for up to 2 days.
  • For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 1 month.
  • To refresh the texture, reheat the bread in a 350°F (175°C) oven for 5-10 minutes before serving.

This page provides comprehensive guidelines on safely freezing food, including best practices and safety measures: USDA FSIS – Freezing and Food Safety

Helpful Notes

• Kneading the Dough:
  Make sure you knead the dough thoroughly. The knead process is essential for developing gluten. The dough should become elastic and smooth.
• Using a Stand Mixer:
  A stand mixer fitted with a dough hook can simplify the process. If you do not have a stand mixer, you can knead the dough by hand on a lightly floured surface.
• Temperature Matters:
  Use whole milk and eggs at room temperature to help the yeast work effectively. Placing your dough in a warm spot will speed up the rise.
• Chocolate Distribution:
  When you fold in the chocolate chips and optional chocolate filling, ensure even distribution without overworking the brioche dough.
• Baking Variations:
  You may experiment with a loaf pan or a free-form braided shape. A loaf pan gives you a brioche loaf with defined edges, while free-form shaping produces a more rustic look.
• Adjusting Sweetness:
  If you prefer a sweeter bread, you can slightly increase the sugar. Be mindful that this may change the texture slightly.
• Alternative Uses:
  This recipe is a great base for a variety of dishes. Use leftover brioche to make a babka recipe or simply enjoy it as regular bread with your favorite spread.
• Yeast Activation:
  If you use active dry yeast, remember to proof it in warm milk. For instant yeast, you can mix it directly with the flour without proofing.

Conclusion

This braided chocolate chip brioche recipe provides a delightful way to enjoy a classic sweet bread with a twist. The process of making this brioche bread—from mixing the ingredients to braiding the dough—offers a rewarding experience that culminates in a soft, buttery, and decadent treat. Whether you plan to serve it for breakfast, enjoy it as a snack, or turn it into a delicious french toast dish, you will appreciate the care put into every step. Each slice offers a balanced combination of enriched dough, a hint of sweetness, and generous chocolate chips that bring a swirl of chocolate flavor to every bite.

We hope that you find this recipe both accessible and inspiring. Its step-by-step instructions and helpful tips make it easy for bakers of all levels to create a beautiful loaf that is as visually appealing as it is tasty. The braided design not only elevates the presentation but also ensures that every bite contains a mix of soft, airy brioche and melty chocolate. Enjoy sharing this recipe with friends and family, and explore variations by adding your favorite nuts or dried fruits. Embrace the art of making brioche, and let this recipe be a reminder that delicious homemade bread is always within reach.

Happy baking, and remember—this is a recipe you will love this recipe for many times to come. If you have any questions or need further guidance, feel free to refer to our recipe FAQs. We encourage you to experiment and adjust the recipe as needed. Enjoy the journey of making this chocolate chip brioche bread, and savor every bite of your freshly baked creation.

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Braided Chocolate Chip Brioche Recipe

Rebecca Blumer

Enjoy our braided chocolate chip brioche recipe featuring soft, fluffy bread and rich chocolate.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs 15 minutes mins

Course Breakfast

Cuisine French

Servings 10 Slices

Calories 250 kcal

Ingredients

  

Flour

• 500 grams of bread flour or all-purpose flour if unavailable

Yeast

• 2 teaspoons of active dry yeast or instant yeast

Milk and Butter

• 200 ml of whole milk at room temperature
• 100 grams of unsalted butter softened

Eggs and Sugar

• 4 large eggs preferably at room temperature
• 100 grams of granulated sugar

Salt

• 1 teaspoon of salt

Chocolate Chips

• 150 grams of chocolate chips use your favorite brand

Additional Ingredients

• 1 tablespoon of water if needed to adjust dough consistency
• Extra flour for a lightly floured surface
• Egg wash: 1 beaten egg mixed with 1 teaspoon of water
• Optional: A decadent chocolate filling prepare about 100 grams for an extra swirl of chocolate

Instructions

 

Step 1: Prepare the Brioche Dough

• Mix the Dry Ingredients: In a large bowl, combine the bread flour, salt, and sugar. Ensure the ingredients are evenly distributed. This step sets the foundation for a uniform brioche dough.
• Activate the Yeast: In a small bowl, dissolve the active dry yeast in 50 ml of the whole milk. Allow the mixture to sit for about 5 minutes until you see a slight froth. If using instant yeast, you can mix it directly with the flour.
• Combine Wet Ingredients: In another bowl, beat the eggs and mix them with the remaining whole milk. Add the softened unsalted butter to this mixture. Stir until you get a smooth, combined liquid.
• Mix the Dough: Using a stand mixer fitted with a dough hook, slowly pour the wet ingredients into the bowl of dry ingredients. Add the yeast mixture. Start mixing on low speed to avoid splashing. Increase the speed gradually until the dough comes together as an enriched dough. The dough should be soft and slightly sticky. If needed, add a tablespoon of water to help make brioche dough if it feels too dry.
• Knead the Dough: Knead the dough for about 10 minutes in the mixer or by hand on a lightly floured surface. The goal is to develop the gluten, so the dough will be easier to shape later. The dough will be slightly sticky but should pull away from the sides of the bowl.

Step 2: First Rise

• Let It Rise: Place the dough in a large bowl that has been lightly greased with unsalted butter. Cover the bowl with plastic wrap. Place it in a warm spot at room temperature. Let it rise for about 1.5 to 2 hours, or until the dough has doubled in size. This step is crucial to achieve the soft, airy texture characteristic of brioche bread.
• Check the Dough: After the rising time, gently press your finger into the dough. If the indentation remains, the dough has proofed the bread well. If it springs back too quickly, let it rise for a few more minutes.

Step 3: Incorporate the Chocolate Chips

• Add the Chocolate Chips: Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Gently flatten the dough. Sprinkle the chocolate chips evenly over the surface. If you choose to add a decadent chocolate filling, drizzle it lightly over the dough as well.
• Fold and Knead: Fold the dough over itself a few times to distribute the chocolate chips. Be careful during this step to avoid tearing the brioche. The chocolate chips should be spread throughout the bread dough without breaking the dough’s structure.

Step 4: Shaping and Braiding the Dough

• Divide the Dough: Cut the dough into three equal pieces. Roll each piece gently into a long, even strip. Aim for strips that are similar in length and thickness so that they braid evenly.
• Create the Braid: Place the three strips side by side. Begin by pinching the top edges together and then rolling the strands around each other in a braid. Try to keep the braid tight, but do not squeeze out the air from the dough. This braided brioche will expand during baking, so it is essential to leave some room for the dough to rise.
• Transfer to the Pan: Once the braid is complete, carefully transfer it to a lightly greased loaf pan or a baking tray. If you prefer a more traditional look, shape the braid into a circular form.

Step 5: Final Rise and Egg Wash

• Proof the Braided Dough: Cover the shaped dough lightly with a clean kitchen towel. Allow it to rest for another 45 minutes to 1 hour. The dough should expand further during this time. This second rise ensures that your brioche will have a soft, airy crumb after baking.
• Preheat the Oven: Preheat your oven to 375°F (190°C). Ensure the oven reaches the desired temperature before you bake the bread.
• Apply the Egg Wash: Brush the top of the dough with an egg wash. This step gives the brioche a shiny, golden appearance once baked. Be careful not to disturb the braided chocolate design.

Step 6: Baking

• Bake the Bread: Place the loaf pan in the oven and bake for 30-35 minutes. Keep an eye on the bread during the last few minutes. The top of the brioche should turn a rich golden brown. You can also bake this as a free-form braided bread on a baking tray if you prefer.
• Test for Doneness: Insert a toothpick or a skewer into the center of the bread. If it comes out clean with just a few moist crumbs, the bread is done. If not, bake for an additional 5 minutes.
• Cool the Bread: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. This cooling period allows the crumb to set and makes slicing easier.

Video

Notes

Nutrition Information (Per Serving)

• Calories: ~250 kcal
• Total Fat: ~12 g
• Saturated Fat: ~7 g
• Protein: ~6 g
• Carbohydrates: ~30 g
• Dietary Fiber: ~1.5 g
• Sugars: ~4 g
• Sodium: ~200 mg

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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