Braided Chocolate Chip Brioche Recipe
Enjoy our braided chocolate chip brioche recipe featuring soft, fluffy bread and rich chocolate.
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