The aroma of freshly baked bread wafting through your home is pure comfort, and this braided chocolate chip brioche recipe offers both a delightful indulgence and a beautiful presentation. I’ll never forget the first time I made it for a Sunday brunch with my family—the golden-brown, braided loaf became the center of attention, and the soft, buttery crumb filled with rich chocolate chips had everyone coming back for more.
Not only is it delicious, but it’s also a showstopper that’s perfect for any occasion, whether it’s a festive holiday or a cozy weekend breakfast. If you’re after a recipe that blends luxury with the warmth of homemade goodness, this braided chocolate chip brioche is the perfect choice.
Why This Recipe is Special
This braided chocolate chip brioche recipe stands out because it strikes the perfect balance between impressive presentation and achievable preparation. The soft, enriched dough yields a pillowy texture that pairs beautifully with the slightly bittersweet notes of dark chocolate chips. The braided design adds an elegant touch, making it a show-stopper for gatherings or a thoughtful homemade gift. Whether you’re an experienced baker or a beginner, the step-by-step instructions will guide you to success, and the results will be well worth the effort.
Ingredients For Braided Chocolate Chip Brioche Recipe
For the Dough:
- 500 grams (4 cups) all-purpose flour – Use unbleached flour for the best flavor and texture; sift to remove lumps.
- 50 grams (1/4 cup) caster sugar – Dissolves easily, ensuring a soft, tender crumb.
- 10 grams (2 teaspoons) fine table salt – Enhances flavor and balances sweetness.
- 10 grams (2 teaspoons) instant yeast – Check the expiration date to ensure a good rise.
- 4 medium eggs – Use room temperature eggs for easier incorporation into the dough.
- 120 milliliters (1/2 cup) full cream milk – Warm to about 110°F (43°C) to activate the yeast.
- 250 grams (1 cup + 2 tablespoons) unsalted butter – Very soft but not melted; adds richness and tenderness.
- 150 grams (3/4 cup) dark chocolate chips – Choose high-quality chips with at least 60% cocoa for a deeper flavor.
For the Egg Wash:
- 1 egg – Whisked for a shiny finish.
- 1 tablespoon milk – Helps create a golden-brown crust.
Instructions
Prepare the Dough
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, mix the flour, caster sugar, salt, and instant yeast. Stir briefly to evenly distribute the ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs and lukewarm milk until smooth.
- Form the Dough: Slowly pour the egg and milk mixture into the dry ingredients while the mixer runs on low speed. Mix until the ingredients come together to form a rough dough.
Incorporate the Butter
- Add Butter Gradually: With the mixer running on low speed, add the softened butter cubes one at a time. Ensure each cube is fully mixed before adding the next to avoid a greasy texture.
- Knead the Dough: Increase the speed to medium and knead the dough for 10-15 minutes. The dough should become glossy, elastic, and slightly sticky. It should pull away from the sides of the bowl but stick slightly to the bottom.
First Rise (Bulk Fermentation)
- Let It Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot until it doubles in size. This typically takes 1-2 hours, depending on the room temperature.
Add the Chocolate Chips
- Deflate and Add Chocolate: Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and sprinkle the chocolate chips evenly over the top.
- Incorporate Chips: Fold the dough over the chocolate chips and knead gently until they are evenly distributed. Be careful not to overwork the dough to avoid melting the chocolate.
Shape the Brioche
- Divide and Roll: Divide the dough into three equal portions. Roll each portion into a rope approximately 16 inches (40 cm) long.
- Braid the Dough: Align the ropes parallel to each other and pinch one end together to secure. Cross the right rope over the middle, then the left over the new middle. Repeat until the entire length is braided. Pinch the other end to seal.
Second Rise
- Prepare for Baking: Place the braided dough in a greased or parchment-lined loaf pan. Cover loosely with plastic wrap or a towel.
- Final Rise: Allow the dough to rise again until puffy and nearly doubled in size, about 45 minutes to 1 hour.
Bake the Brioche
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Apply Egg Wash: Whisk together the egg and milk for the egg wash. Gently brush the top of the braided dough, ensuring even coverage.
- Bake: Bake the brioche for 30-35 minutes. If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes. The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom.
Cool and Serve
- Cooling: Remove the brioche from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Enjoy: Serve slices of the braided chocolate chip brioche warm or at room temperature. Pair with coffee, tea, or a dollop of butter for extra indulgence.
Expert Tips and FAQs
Tips for Perfect Braided Chocolate Chip Brioche
- Use Fresh Yeast: Old or expired yeast won’t activate properly, leading to a dense loaf.
- Don’t Skip the Kneading: Proper kneading develops gluten, which gives the brioche its signature soft and stretchy texture.
- Monitor Dough Temperature: Overheating the milk or butter can kill the yeast, so always use lukewarm ingredients.
- Braiding Tip: If the dough ropes are too sticky, lightly dust them with flour to make braiding easier.
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FAQs
Q: Can I Make the Dough Ahead of Time?
A: Absolutely! After the first rise, refrigerate the dough overnight. This slows fermentation and enhances flavor. Bring it to room temperature before shaping.
Q: What Substitutions Can I Make?
- For a dairy-free version, use plant-based butter and unsweetened almond milk. The texture may vary slightly but will still be delicious.
- Swap dark chocolate chips for milk chocolate, white chocolate, or even chopped nuts or dried fruits for variety.
Q: How Do I Store Leftovers?
A: Store brioche in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf for up to 3 months. Reheat in the oven for a freshly baked taste.
Q: My Brioche Didn’t Rise Properly. What Went Wrong?
A: This could be due to inactive yeast, overly hot milk, or a cold environment. Ensure your yeast is fresh, milk is lukewarm, and dough is placed in a warm area to rise.
The Joy of Baking at Home
There’s something uniquely satisfying about baking your own bread from scratch. Whether you’re an experienced baker or just starting out, the process of combining simple ingredients to create something so aromatic and comforting is truly special. The soft dough, the rich butter, and those sweet little pockets of chocolate — each step brings its own joy. The best part? The house fills with the smell of fresh bread, inviting everyone in with the promise of something delicious.
A Family Favorite
I still remember the first time I made this braided chocolate chip brioche recipe. My family had gathered for brunch, and as soon as the loaf came out of the oven, it became the centerpiece of the table. People couldn’t help but admire how beautiful it looked, and the moment the first slice was cut, it was clear that it tasted as good as it looked. The blend of chocolate and the buttery, soft texture was a hit, with everyone coming back for seconds. It quickly became a recipe I made again and again.
The Magic of the Braided Design
The braided design of this braided chocolate chip brioche recipe isn’t just for show — it creates layers of soft dough that pull apart with ease. That golden crust on the outside is almost like a warm invitation to dig in. Each fold of dough wraps in flavor, and as the bread bakes, it develops a beautiful shape that’s almost too pretty to eat. If you’re looking to impress at your next gathering, this brioche will surely catch eyes before it even catches a bite.
A Versatile Delight
One of the things I love most about this braided chocolate chip brioche recipe is its versatility. It’s perfect for so many occasions. Whether you’re enjoying a quiet morning with coffee, serving it at a holiday brunch, or even gifting it to someone special, it always feels appropriate. The chocolate adds a bit of indulgence, but the fluffy, rich dough ensures it isn’t overly sweet. It’s the kind of treat that strikes a perfect balance between luxury and comfort.
A Recipe for Beginners and Experts Alike
This isn’t a braided chocolate chip brioche recipe that’s intimidating, even though it looks and tastes like something from a high-end bakery. The instructions are simple enough for anyone to follow, but they also leave room for those with more baking experience to get creative. Whether you choose to experiment with different types of chocolate or adjust the dough’s texture just the way you like it, this braided chocolate chip brioche recipe can be made your own. Plus, the satisfaction of watching that loaf rise and come together is unmatched.
The Perfect Pairing
When this braided chocolate chip brioche is fresh out of the oven, there’s really no better way to enjoy it than with a cup of your favorite drink. Whether you’re a coffee aficionado, a tea lover, or someone who just enjoys a hot drink with their pastry, this brioche is a perfect companion. A little butter spread on a warm slice is heavenly, but it also pairs well with whipped cream or a drizzle of honey for those who like a little extra sweetness.
Share it with others
There’s nothing quite like the joy of making your own braided chocolate chip brioche. From the satisfying process of kneading and braiding to the aroma of it baking in the oven, this braided chocolate chip brioche recipe is a true labor of love. Whether you’re preparing it for a festive holiday breakfast, a weekend brunch, or simply to treat yourself, this braided chocolate chip brioche recipe is guaranteed to impress. If you give it a try, we’d love to hear about it! Leave a comment below, rate the recipe, or share your creation on social media. Let’s inspire each other to bake more beautiful, delicious breads!
Braided Chocolate Chip Brioche Recipe
Ingredients
Method
- Combine dry ingredients: Mix flour, sugar, salt, and yeast in a bowl.
- Mix wet ingredients: Whisk eggs and lukewarm milk together in a separate bowl.
- Form dough: Slowly combine wet and dry ingredients, mixing to form a rough dough.
- Add butter: Gradually incorporate softened butter into the dough.
- Knead dough: Knead on medium speed for 10-15 minutes until glossy and elastic.
- Let dough rise: Shape into a ball, cover, and let it rise for 1-2 hours until doubled in size.
- Add chocolate: Punch down dough, sprinkle chocolate chips, and gently knead to distribute.
- Shape the dough: Divide into three ropes, braid them, and seal the ends.
- Prepare for baking: Place the dough in a loaf pan, cover, and let it rise for 45 minutes to 1 hour.
- Apply egg wash: Brush the dough with a mixture of egg and milk.
- Bake: Preheat oven to 350°F (180°C), bake for 30-35 minutes until golden brown.
- Cool and serve: Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.