Chocolate Chip Brioche
Indulge in the decadence of homemade Chocolate Chip Brioche, a soft and pillowy French bread enriched with buttery layers and bursts of melty chocolate chips in every bite. This recipe marries the rich flavors of a traditional brioche with the irresistible charm of semi-sweet chocolate, making it perfect for breakfast, brunch, or a sweet afternoon treat. With its golden, glossy crust—thanks to a delicate egg wash—and an airy interior that melts in your mouth, this chocolate-studded loaf is as beautiful as it is delicious. While the recipe does require time for the dough to rise and develop its signature light texture, the straightforward steps and the end result are well worth the effort. Serve slices fresh from the oven, or toast them with a smear of butter for an unforgettable gourmet experience. Perfect for holiday mornings or weekend indulgence, this Chocolate Chip Brioche is bound to become a family favorite!
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Ingredients
- 375 grams all-purpose flour
- 50 grams granulated sugar
- 6 grams salt
- 7 grams instant yeast
- 125 milliliters milk
- 4 large eggs
- 200 grams unsalted butter
- 150 grams chocolate chips
- 1 portion egg wash (1 egg beaten with 1 tablespoon of milk)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Ensure that the yeast does not come into direct contact with the salt.
Step 2
Warm the milk until lukewarm. Add the milk and three eggs to the dry ingredients, then mix with a dough hook on medium speed until the dough comes together, about 2 to 3 minutes.
Step 3
Increase speed to medium-high and knead the dough for about 7 to 10 minutes until it is smooth and elastic.
Step 4
Add the butter one tablespoon at a time to the dough, waiting until each piece is fully incorporated before adding the next. This should take around 10 minutes.
Step 5
Continue kneading until the dough is shiny and elastic, and pulls away from the side of the bowl, about 5 more minutes.
Step 6
Gently fold in the chocolate chips with a spatula or by hand until evenly distributed.
Step 7
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Step 8
After rising, gently deflate the dough and shape it into a log to fit a loaf tin or divide into smaller pieces to fit a brioche mold.
Step 9
Place the shaped dough into a greased loaf tin or mold. Cover and let rise until it doubles again, around 45 to 60 minutes.
Step 10
Preheat the oven to 190°C (375°F). Brush the risen brioche with egg wash for a golden finish.
Step 11
Bake for 25 to 30 minutes or until the brioche is deep golden brown and sounds hollow when tapped.
Step 12
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1176.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4198.7 |
| Total Fat 248.1g | 0% |
| Saturated Fat 137.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1408.5mg | 0% |
| Sodium 2827.3mg | 0% |
| Total Carbohydrate 443.7g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 140.6g | |
| Protein 85.9g | 0% |
| Vitamin D 260.7IU | 0% |
| Calcium 448.0mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 1628.5mg | 0% |
Source of Calories