The Ultimate Braided Chocolate Chip Brioche Recipe You’ll Ever Need!

Brioche is a classic French bread known for its rich, buttery texture and slightly sweet flavor. It’s often categorized as a “viennoiserie,” sitting comfortably between bread and pastry, thanks to its enriched dough made with eggs and butter.

Adding chocolate chips and braiding the brioche elevates this classic treat to a whole new level of decadence. The braid not only makes it visually stunning but also allows for an even bake and an enticing presentation.

This braided chocolate chip brioche is perfect for special breakfasts, brunches, or as a delightful afternoon treat with coffee or tea. Whether you’re new to making bread or an experienced baker, this recipe will guide you step-by-step to create a show-stopping loaf that tastes as amazing as it looks.

Ingredients

Here’s everything you’ll need to make this delicious braided chocolate chip brioche:

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 2 ¼ tsp (1 packet) active dry yeast
• 3 large eggs
• ⅓ cup (80ml) warm milk (about 110°F/43°C)
• ½ cup (115g) unsalted butter, softened and cubed

For the Filling:

• 1 cup (175g) semi-sweet chocolate chips

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

Equipment Needed

To make this braided brioche, gather the following tools:

• Stand mixer with a dough hook attachment (or a mixing bowl and wooden spoon if kneading by hand).
• Large mixing bowl for proofing.
• Rolling pin for shaping.
• Baking sheet lined with parchment paper or a silicone baking mat.
• Clean kitchen towel or plastic wrap for covering the dough during proofing.
• Pastry brush for the egg wash.

Step-by-Step Instructions

1. Preparing the Dough

1. In a small bowl, combine warm milk (around 110°F/43°C) with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy, which indicates the yeast is activated. (For related tips, check out How to Make Yeast Dough Rise Perfectly.)
2. In the bowl of your stand mixer, mix together the flour, sugar, and salt.
3. Add the eggs and the yeast mixture to the dry ingredients. Begin mixing on low speed until the dough starts to come together.
4. Gradually add the softened butter, a few cubes at a time, ensuring each piece is fully incorporated before adding more. This step may take 5–7 minutes.
5. Once all the butter is incorporated, knead the dough for 8–10 minutes on medium speed until it’s smooth and elastic. The dough will be slightly sticky but should pull away from the sides of the bowl.
6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1–2 hours, or until it doubles in size.

(Need more enriched dough tips? Read Secrets for Cream Cheese Enriched Dough.)

2. Adding Chocolate Chips

1. Once the dough has risen, turn it out onto a lightly floured surface.
2. Gently flatten it into a rectangle and sprinkle the chocolate chips evenly over the surface.
3. Fold the dough over the chocolate chips, pressing gently to seal them in, and knead a few times to distribute the chips evenly throughout the dough.

3. Shaping the Braided Brioche

1. Once the chocolate chips are evenly incorporated, divide the dough into three equal pieces.
2. Roll each piece into a long rope, about 12–14 inches in length. Ensure all three ropes are of equal size for even braiding.
3. Lay the ropes side by side on a parchment-lined baking sheet. Pinch the top ends together to seal them.
4. Gently braid the ropes, crossing them over each other alternately. Pinch the bottom ends together to secure the braid.
5. Tuck the ends underneath for a neat finish.

(For shaping ideas, explore Creative Braided Bread Techniques.)

4. Proofing and Baking

1. Cover the braided dough with a clean kitchen towel or plastic wrap. Let it proof for 45 minutes to 1 hour, or until it becomes puffy and almost doubles in size.
2. Preheat your oven to 350°F (175°C) during the final 20 minutes of proofing.
3. Prepare the egg wash by whisking together the egg and milk. Gently brush the entire surface of the brioche with the egg wash for a shiny, golden crust.
4. Bake in the preheated oven for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
5. Remove from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

(For a shiny crust, see How to Use Egg Wash Perfectly.)

Tips for the Perfect Brioche

• Use room-temperature ingredients: Butter, eggs, and milk at room temperature incorporate more easily into the dough for a smooth texture.
• Don’t rush the proofing process: Letting the dough rise fully at each stage is key to achieving a soft and fluffy texture.
• Weigh your ingredients: Using a kitchen scale ensures consistent results, especially for flour and butter measurements.
• Keep an eye on the bake: Brioche can brown quickly. If the top is browning too much before the loaf is fully baked, tent it with aluminum foil for the last 10 minutes of baking.

Serving and Storage

Serving Suggestions:

• Enjoy the brioche slightly warm with a smear of butter or a dollop of jam.
• Serve slices with coffee or tea for an indulgent breakfast or snack.
• For an extra treat, use leftover slices to make French toast.

(For a shiny crust, see How to Use Egg Wash Perfectly.)

Storage Tips:

• Store the brioche at room temperature in an airtight container for up to 2 days.
• For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Store the brioche at room temperature for up to two days or freeze for up to two months. For extended freshness, consider tips in Prolonging Bread Shelf Life.

FAQs

1. Is braided brioche the same as challah?

No, while they are both braided breads, brioche and challah have key differences. Brioche is enriched with butter and milk, giving it a rich, tender texture. Challah, on the other hand, is dairy-free, making it suitable for kosher diets.

No, while both are braided, challah is dairy-free, making it suitable for kosher diets. Learn more about bread variations in Bread Types and Their Differences.

2. Why does brioche need to sit overnight?

Letting brioche dough rest overnight in the fridge helps develop its flavor and makes it easier to handle when shaping. This step is optional but highly recommended for the best results.

3. What is the difference between chocolate babka and brioche?

Chocolate babka is a denser bread filled with chocolate spread and rolled into a swirled loaf, whereas chocolate chip brioche is light, buttery, and incorporates chocolate chips throughout the dough.

4. What is the best flour for brioche?

All-purpose flour works well for brioche, but bread flour can also be used for a slightly chewier texture. Avoid using whole wheat or heavy flours, as they can weigh down the dough.

5. Can I use a different type of chocolate?

Absolutely! Dark chocolate, milk chocolate, or even chopped chocolate bars can be used in place of semi-sweet chocolate chips.

6. Can this recipe be made without a stand mixer?

Yes, but kneading the dough by hand will take more effort and time. Be prepared to knead for about 15–20 minutes until the dough is smooth and elastic.

Conclusion

This braided chocolate chip brioche combines the richness of traditional brioche with the indulgence of chocolate, making it perfect for any occasion. With helpful tips and techniques, you can master this beautiful and delicious bread at home.

For more recipes and baking insights, check out the Healthy Recipes Cook homepage and explore related articles to inspire your culinary creations.

Ready to bake? Grab your ingredients and start braiding your way to a delightful treat!

The Ultimate Braided Chocolate Chip Brioche Recipe You’ll Ever Need!

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• Author: Ina
• Total Time: About 3 hours and 30 minutes
• Yield: 1 braided loaf 1x
• Diet: Vegetarian

Print Recipe

Description

 A rich, buttery French bread interwoven with semi-sweet chocolate chips, perfect for special breakfasts, brunches, or as a delightful afternoon treat with coffee or tea.

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Ingredients

Scale 1x2x3x

For the Dough:

3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 teaspoon salt
2 ¼ teaspoons (1 packet) active dry yeast
3 large eggs
⅓ cup (80ml) warm milk (about 110°F/43°C)
½ cup (115g) unsalted butter softened and cubed

For the Filling:

1 cup (175g) semi-sweet chocolate chips

For the Egg Wash:

1 large egg
1 tablespoon milk

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Instructions

• Prepare the Dough:

  • In a small bowl, combine warm milk with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
  • In the bowl of a stand mixer, mix together the flour, sugar, and salt.
  • Add the eggs and the yeast mixture to the dry ingredients. Begin mixing on low speed until the dough starts to come together.
  • Gradually add the softened butter, a few cubes at a time, ensuring each piece is fully incorporated before adding more. This step may take 5–7 minutes.
  • Once all the butter is incorporated, knead the dough for 8–10 minutes on medium speed until it’s smooth and elastic. The dough will be slightly sticky but should pull away from the sides of the bowl.
  • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1–2 hours, or until it doubles in size.

• Incorporate the Chocolate Chips:

  • Once the dough has risen, turn it out onto a lightly floured surface.
  • Gently flatten it into a rectangle and sprinkle the chocolate chips evenly over the surface.
  • Fold the dough over the chocolate chips, pressing gently to seal them in, and knead a few times to distribute the chips evenly throughout the dough.

• Shape the Braided Brioche:

  • Divide the dough into three equal pieces.
  • Roll each piece into a long rope, about 12–14 inches in length. Ensure all three ropes are of equal size for even braiding.
  • Lay the ropes side by side on a parchment-lined baking sheet. Pinch the top ends together to seal them.
  • Gently braid the ropes, crossing them over each other alternately. Pinch the bottom ends together to secure the braid.
  • Tuck the ends underneath for a neat finish.

• Proof and Bake:

  • Cover the braided dough with a clean kitchen towel or plastic wrap. Let it proof for 45 minutes to 1 hour, or until it becomes puffy and almost doubles in size.
  • Preheat your oven to 350°F (175°C) during the final 20 minutes of proofing.
  • Prepare the egg wash by whisking together the egg and milk. Gently brush the entire surface of the brioche with the egg wash for a shiny, golden crust.
  • Bake in the preheated oven for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

• Ensure that the milk is warm (about 110°F/43°C) to properly activate the yeast.
• If the top of the brioche is browning too quickly, tent it with aluminum foil during the last 10 minutes of baking.
• For an extra treat, use leftover slices to make French toast.

• Prep Time: Approximately 3 hours (including rising and proofing times)
• Cook Time: 25–30 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 50g
• Calories: Approximately 180
• Sugar: 11g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: braided brioche, chocolate chip brioche, French pastry, enriched dough