Description
Soft, buttery, and filled with sweet chocolate morsels, this Chocolate Chip Brioche Bread is a decadent treat that’s perfect for breakfast, brunch, or even dessert. With its golden crust and pillowy interior, every slice is pure indulgence. Enjoy it fresh out of the oven or lightly toasted with a pat of butter—it’s irresistible either way.
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Ingredients
For the Brioche Dough:
• 3 ½ cups all-purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• 1 tsp salt
• 1 tbsp instant yeast
• ½ cup whole milk (lukewarm)
• 4 large eggs (room temperature)
• 10 tbsp unsalted butter (softened and cubed)
For the Chocolate Chips:
• 1 cup semi-sweet chocolate chips (mini chips preferred for even distribution)
For Brushing:
• 1 egg yolk
• 1 tbsp milk
Instructions
Step 1: Activate the Yeast
In a small bowl, mix the lukewarm milk with the instant yeast. Let it sit for about 5 minutes until slightly foamy. This helps ensure the yeast is active and ready to work its magic.
Step 2: Make the Dough
In the bowl of a stand mixer, combine flour, sugar, and salt.
Add the eggs and the milk-yeast mixture.
Mix on low speed using the dough hook until the ingredients start to come together—about 2-3 minutes.
Increase to medium speed and knead the dough for about 5-6 minutes until smooth.
Step 3: Add the Butter
With the mixer running on medium-low, gradually add the softened butter, one cube at a time.
Let each cube incorporate before adding the next.
Once all the butter is in, continue kneading for another 8-10 minutes until the dough is glossy and elastic.
If the dough is sticky, lightly dust with flour (1 tbsp at a time), but avoid adding too much.
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean towel.
Let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
Step 5: Add the Chocolate Chips
Once risen, gently deflate the dough and transfer it to a floured surface.
Flatten it slightly and sprinkle the chocolate chips evenly over the dough.
Fold the dough over and knead lightly to distribute the chips throughout without melting them.
Step 6: Shape the Dough
Shape the dough into a loaf or divide into smaller sections and braid if desired.
Place into a greased loaf pan and cover lightly.
Let it rise again for about 45 minutes to 1 hour, until puffy and slightly above the pan rim.
Step 7: Preheat and Brush
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and 1 tbsp milk.
Gently brush the top of the dough with the egg wash for a golden, shiny finish.
Step 8: Bake
Bake in the preheated oven for 30-35 minutes, or until the top is deep golden brown and a skewer inserted comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Step 9: Cool and Serve
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy warm or at room temperature.
Notes
Use Room Temperature Ingredients – This ensures everything blends smoothly and the dough rises evenly.
Don’t Rush the Kneading – Proper kneading develops gluten for the perfect airy texture.
Be Gentle with Chocolate Chips – Add after the first rise to avoid melting during mixing.
Egg Wash is Essential – It gives the loaf that irresistible bakery-style shine.
Let It Cool – Cutting too soon may cause the bread to collapse or become gummy inside.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: French