Chocolate Chip Brioche
Rich, buttery brioche studded with chocolate chips, baked into a soft, golden loaf.
Dietary
Vegetarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This enriched yeast bread relies on a slow build of butter and eggs to create a tender, pillowy crumb, then folds in chocolate chips for pockets of melty sweetness. It takes patience through multiple rises, but rewards with a tall, glossy loaf suited to breakfast or an afternoon treat. Slice it thick for toast or serve slightly warm on its own.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 4 large eggs, room temperature
- 1/3 cup whole milk, warmed
- 1 cup unsalted butter, softened and cubed
- 1 1/2 cups semisweet chocolate chips
- 1 egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
Method
-
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
-
Add the eggs and warm milk to the dry ingredients and mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.
-
Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
-
With the mixer running on low, add the softened butter a few cubes at a time, waiting until each addition is incorporated before adding more, about 10 minutes total.
-
Continue kneading on medium speed until the dough is glossy, smooth, and pulls cleanly from the sides of the bowl, about 5 minutes.
-
Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, about 2 hours.
-
Punch down the dough, cover tightly, and refrigerate at least 4 hours or overnight to firm the butter and make shaping easier.
-
Turn the chilled dough onto a lightly floured surface and knead in the chocolate chips by hand until evenly distributed.
-
Divide the dough into 8 equal pieces, shape into balls, and arrange them in a buttered 9x5-inch loaf pan.
-
Cover loosely with plastic wrap and let rise at room temperature until puffy and nearly doubled, about 1 1/2 hours.
-
Preheat the oven to 350°F.
-
Whisk together the beaten egg and water, then brush the egg wash gently over the top of the risen loaf.
-
Bake until the top is deep golden brown and an instant-read thermometer inserted in the center reads 190°F, about 35 minutes.
-
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack and cool at least 30 minutes before slicing.
Rate this recipe
Chocolate Chip Brioche
This enriched yeast bread relies on a slow build of butter and eggs to create a tender, pillowy crumb, then folds in chocolate chips for pockets of melty sweetness. It takes patience through multiple rises, but rewards with a tall, glossy loaf suited to breakfast or an afternoon treat. Slice it thick for toast or serve slightly warm on its own.
8 hr 30 min 14 slices 340 cal
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 4 large eggs, room temperature
- 1/3 cup whole milk, warmed
- 1 cup unsalted butter, softened and cubed
- 1 1/2 cups semisweet chocolate chips
- 1 egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
Method
- 1
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
- 2
Add the eggs and warm milk to the dry ingredients and mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.
- 3
Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
- 4
With the mixer running on low, add the softened butter a few cubes at a time, waiting until each addition is incorporated before adding more, about 10 minutes total.
- 5
Continue kneading on medium speed until the dough is glossy, smooth, and pulls cleanly from the sides of the bowl, about 5 minutes.
- 6
Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, about 2 hours.
- 7
Punch down the dough, cover tightly, and refrigerate at least 4 hours or overnight to firm the butter and make shaping easier.
- 8
Turn the chilled dough onto a lightly floured surface and knead in the chocolate chips by hand until evenly distributed.
- 9
Divide the dough into 8 equal pieces, shape into balls, and arrange them in a buttered 9x5-inch loaf pan.
- 10
Cover loosely with plastic wrap and let rise at room temperature until puffy and nearly doubled, about 1 1/2 hours.
- 11
Preheat the oven to 350°F.
- 12
Whisk together the beaten egg and water, then brush the egg wash gently over the top of the risen loaf.
- 13
Bake until the top is deep golden brown and an instant-read thermometer inserted in the center reads 190°F, about 35 minutes.
- 14
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack and cool at least 30 minutes before slicing.