Braided Chocolate Chip Brioche
This beautifully braided chocolate chip brioche is rich, buttery, and perfect for breakfast, brunch, or dessert, featuring a soft interior loaded with melted chocolate.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Alternatively, use bread flour for a chewier texture.
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast Ensure yeast is fresh for optimal rising.
- 1 teaspoon salt Use less if preferred.
- 1/2 cup whole milk, warmed Whole milk is preferred.
- 1/2 cup unsalted butter, softened Select unsalted to manage salt levels.
- 3 large eggs Contributes to richness and color.
- 1 cup chocolate chips (semi-sweet or dark) The star of the brioche.
Optional Egg Wash
- 1 large egg Beaten with 1 tablespoon of water.
Instructions
Preparation
- Activate the Yeast: In a small bowl, mix warm milk and sugar together. Sprinkle the yeast on top and let sit for 5-10 minutes until frothy.
- Mix the Ingredients: In a large mixing bowl, whisk flour and salt. Make a well in the center and incorporate the yeast mixture, softened butter, and eggs.
- Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
First Rise
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until doubled in size.
Shape the Brioche
- Punch down the risen dough to release air and knead in the chocolate chips.
- Split the dough into three equal pieces, shaping each into a long rope, approximately 12 inches in length.
- Pinch the three ropes together at one end and braid them, pinching the ends to seal.
Second Rise
- Place the braided dough on a parchment-lined baking sheet, cover with a cloth, and let rise for another 30-45 minutes.
Bake the Brioche
- Preheat the oven to 350°F (175°C).
- Brush the top of the braided brioche with egg wash for a golden finish.
- Bake for 25-30 minutes until the top is golden brown and sounds hollow when tapped.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.