This braided chocolate chip brioche recipe is the perfect way to bake a soft, buttery, and slightly sweet bread that melts in your mouth. The rich dough bakes into a golden-brown, chocolate-filled loaf, making it ideal for breakfast, brunch, or dessert. Whether you enjoy it fresh, toasted, or with a spread of butter, every bite is light, airy, and irresistible.
Unlike regular bread, this braided chocolate chip brioche recipe contains eggs, milk, and butter, giving it a tender, slightly sweet texture. While braiding may seem tricky, it’s surprisingly simple. The dough is forgiving, so even if the braid isn’t perfect, the result will still be delicious and bakery-worthy.
If you enjoy baking sweet breads, you might also like this blueberry bagel recipe. It is another homemade favorite that pairs well with coffee or tea.
Table of Contents
Why You Will Love This Recipe
This braided chocolate chip brioche recipe makes a soft, buttery loaf with just the right touch of sweetness. The chocolate chips melt into the fluffy dough, creating a rich and indulgent treat perfect for breakfast, snacks, or dessert.
Even beginners can master this recipe with easy-to-follow steps and a forgiving dough that ensures a beautifully braided loaf every time.
Its versatility allows you to customize flavors by adding cinnamon, orange zest, or swapping chocolate chips for raisins or nuts. The elegant braid gives it a bakery-quality look, making it ideal for serving guests.
This brioche also stays soft for days and freezes well, making it a great make-ahead treat for any occasion.
Ingredients and Preparation
To make this braided chocolate chip brioche, you need simple ingredients. Each one plays an important role in creating the soft, airy texture. The butter adds richness, while the eggs and milk keep the bread tender.
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups | Bread flour works too for a chewier texture |
| Granulated sugar | ¼ cup | Balances sweetness |
| Salt | 1 tsp | Enhances flavor |
| Instant yeast | 2 ¼ tsp | Quick-rise yeast works best |
| Eggs | 3 large | Room temperature for better mixing |
| Whole milk | ½ cup | Warmed to 110°F |
| Unsalted butter | ½ cup | Softened for easy incorporation |
| Chocolate chips | 1 cup | Dark, milk, or white chocolate works well |
| Vanilla extract | 1 tsp | Optional but enhances flavor |
| Egg wash (1 egg + 1 tbsp milk) | – | Gives the loaf a golden crust |
Step-by-Step Dough Preparation
A well-kneaded dough is the foundation of a perfect braided chocolate chip brioche recipe. The right technique ensures a soft, fluffy texture with just the right amount of chewiness.
Activating the Yeast
Start by warming the milk to 110°F, which is the ideal temperature to activate the yeast. Add the yeast and one teaspoon of sugar, then stir gently. Let the mixture sit for about ten minutes until it becomes foamy. If no bubbles form, the yeast may be inactive, and you will need fresh yeast to ensure your braided chocolate chip brioche recipe rises properly.
Mixing the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, and salt. Stir well to evenly distribute the ingredients. Proper mixing helps ensure that the sweetness and saltiness are balanced throughout the dough.
Adding the Wet Ingredients
Beat the eggs in a small bowl, then pour them into the dry ingredients along with the foamy yeast mixture. Stir until a sticky dough starts to form. The combination of eggs and yeast is what gives this braided chocolate chip brioche recipe its rich flavor and light texture.
Kneading the Dough
Begin kneading the dough by hand or in a stand mixer fitted with a dough hook. Knead for about five minutes, then gradually add small pieces of softened butter. Continue kneading for another five to eight minutes until the dough becomes smooth and elastic. It should feel slightly sticky but still manageable.
To test if the dough is ready, stretch a small piece between your fingers. If it forms a thin membrane without tearing, the gluten has developed properly. This step is crucial for achieving the signature softness of a well-made braided chocolate chip brioche recipe.
First Rise (Bulk Fermentation)
To achieve the perfect texture in your braided chocolate chip brioche recipe, place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm spot for one to two hours, or until it doubles in size. The ideal temperature for proofing is between seventy-five and eighty degrees Fahrenheit, ensuring the dough develops a soft, airy structure.
To check if the dough is ready, press a finger into it. If the indentation slowly bounces back, your braided chocolate chip brioche recipe is on track for success. If it springs back immediately, give it more time to rise. Proper fermentation is key to achieving a light, fluffy brioche with a tender crumb.
Shaping and Braiding the Brioche
Once the dough has risen, it is time to shape and braid it.
Incorporating the Chocolate Chips
Lightly flour a work surface and gently press the dough to release air. Sprinkle the chocolate chips on top and knead them in lightly. Fold the dough over itself a few times to distribute them evenly.
Braiding the Dough
Divide the dough into three equal parts. Roll each portion into a rope about fourteen inches long. Place them side by side on the counter. Pinch one end together to secure the braid.
Begin braiding by crossing the right strand over the middle strand. Then, cross the left strand over the new middle strand. Repeat this process until you reach the end. Pinch the bottom to seal the braid and tuck the ends under for a neat look.
Transfer the braided dough to a parchment-lined baking sheet or loaf pan. If the strands are uneven, gently stretch them to adjust.
If you enjoy making sweet braided breads, you might also love this pumpkin bagel recipe. It offers a fun, seasonal twist on a breakfast classic.
Final Proofing and Baking
Second Rise
Cover the dough with a kitchen towel and let it rise for 45 minutes until puffy but not overly expanded. Over-proofing may cause it to collapse during baking.
Meanwhile, preheat the oven to 350°F.
Applying the Egg Wash
In a small bowl, whisk together one egg and a tablespoon of milk. Gently brush this mixture over the top of the dough. This will create a glossy, golden crust when baked.
Baking the Brioche
Place the dough in the preheated oven. Bake for thirty to thirty-five minutes, or until the top is golden brown. If the bread starts browning too quickly, tent it loosely with aluminum foil to prevent burning.
To check doneness, tap the bottom—if it sounds hollow, it’s ready. You can also insert a thermometer; it should read at least 190°F.
Cooling and Serving
Remove the brioche from the oven and let it cool on a wire rack. Allow it to cool for at least fifteen minutes before slicing. The bread will continue to set as it cools, making it easier to slice.
Pro Tips & Variations
This braided chocolate chip brioche recipe is already delicious, but small changes can make it even better. By adjusting the ingredients or preparation method, you can create different textures and flavors.
How to Improve Flavor and Texture
- Use Bread Flour for a Stronger Dough – If you want a firmer texture, replace half of the all-purpose flour with bread flour. This change strengthens the gluten structure while keeping the bread soft.
- Try Brown Sugar for a Deeper Sweetness – Using brown sugar instead of white sugar gives the brioche a richer, slightly caramelized taste. This pairs well with chocolate.
- Add an Extra Tablespoon of Butter – More butter makes the bread softer and silkier. Knead it in slowly for even distribution.
- Use Vanilla Bean Instead of Extract – Scrape the seeds from a vanilla bean pod and mix them into the dough for a deeper vanilla flavor.
Exciting Variations to Try
- Nutty Chocolate Brioche – Add chopped hazelnuts, almonds, or pecans for a nutty crunch. Toasting the nuts first makes them even more flavorful.
- Cinnamon Swirl Brioche – Mix one teaspoon of cinnamon with sugar and sprinkle it over the dough before braiding. This adds a warm, spiced flavor.
- Orange Chocolate Twist – Add the zest of one orange to the dough. The citrus aroma pairs perfectly with the chocolate.
- Stuffed Brioche Rolls – Instead of braiding, divide the dough into small pieces, flatten them, and wrap them around chocolate chunks. Bake them as individual rolls for a unique serving option.
Brioche also pairs well with a variety of toppings. Try spreading whipped cottage cheese and fresh berries on a warm slice for a high-protein breakfast. You can find more creative ideas in these cottage cheese recipes.
Best Ways to Store and Freeze Brioche
To keep your braided chocolate chip brioche fresh, proper storage is essential. Follow these guidelines to maintain its soft texture.
Storing Brioche at Room Temperature
- Let the bread cool completely before storing. Warm bread releases steam, which can create moisture buildup and make the crust soggy.
- Wrap the loaf in plastic wrap or aluminum foil to prevent it from drying out.
- Keep it in an airtight container or bread box at room temperature for up to three days.
- Avoid refrigeration, as it dries out the bread faster.
Freezing Brioche for Long-Term Storage
Brioche freezes well, making it an excellent make-ahead option.
- Slice the brioche before freezing so you can thaw only what you need.
- Wrap each slice or the whole loaf in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Store in a freezer-safe bag or airtight container for up to two months.
- To thaw, remove a slice and let it sit at room temperature for 20–30 minutes. For a faster option, warm it in the oven at 300°F for five minutes.
If you enjoy sweet breads with a soft texture, you might love this Hawaiian banana bread recipe. It offers a tropical flavor twist and stays moist for days.
FAQs: Everything You Need to Know
To ensure your braided chocolate chip brioche turns out perfectly, here are answers to common questions.
Is Braided Brioche the Same as Challah?
No, although they look similar, brioche and challah are different. Brioche contains butter, milk, and sugar, making it richer and softer. Challah is dairy-free and has a slightly firmer texture.
Why Does Brioche Need to Sit Overnight?
Letting the dough rise overnight allows the gluten to develop fully, creating a better texture. The extended proofing time also enhances the flavor by allowing the yeast to ferment more slowly.
What Is the Difference Between Chocolate Babka and Brioche?
Babka and brioche have similar dough bases, but their preparation differs. Babka is layered with chocolate or cinnamon filling, while brioche is lighter and fluffier, with chocolate chips folded into the dough.
What Is the Best Flour for Brioche?
All-purpose flour works well, but bread flour can be used for a slightly chewier texture. If you prefer a softer, more delicate crumb, stick with all-purpose flour.
Can I Make This Recipe Without Eggs?
Yes, but the texture will be different. You can replace each egg with a mixture of ¼ cup unsweetened applesauce or mashed banana. This will add moisture but result in a denser bread.
How Do I Prevent My Brioche from Becoming Too Dense?
A few factors can cause brioche to turn out too heavy:
- Not Kneading Enough – The dough requires thorough kneading to develop gluten properly.
- Using Too Much Flour – If the dough feels sticky, avoid adding excess flour. A slightly sticky dough is normal.
- Not Proofing Long Enough – The dough should double in size before shaping and baking.
Can I Add Other Fillings to This Brioche?
Yes, this recipe is flexible. Instead of chocolate chips, you can fold in chopped nuts, dried fruit, or a cinnamon swirl for extra flavor.
Conclusion
This braided chocolate chip brioche recipe is rich, soft, and perfectly sweet. With step-by-step instructions, you can bake a bakery-quality loaf at home, filling your kitchen with the comforting aroma of fresh bread.
Its versatility lets you experiment with flavors, fillings, and techniques. Proper storage keeps it fresh for days or ready to freeze for later.
Now that you’ve mastered this recipe, explore other sweet breads and refine your baking skills. Enjoy your homemade brioche and happy baking!
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