Braided Chocolate Chip Brioche Recipe

Chef Clara

Learn how to make a soft, buttery braided chocolate chip brioche recipe that's perfect for breakfast or dessert. Easy, delicious, and crowd-pleasing!

Prep Time 1 30

Cook Time 30

Total Time 2

Course Breakfast, Dessert, Snack

Cuisine Bakery, French

Servings 12 slices

Calories 250 kcal

The first step is to activate your yeast. This is crucial for getting that perfect rise in your dough.
In a small bowl, combine 1/4 cup warm milk (around 110°F) with 1 packet of active dry yeast and a pinch of sugar.
Stir it gently and let it sit for 5 minutes. If it’s working, the mixture will become frothy and bubbly.
Pro Tip: If the yeast doesn’t bubble or foam, it might be expired. You’ll need fresh yeast for the best results.

In a separate large bowl, combine the dry ingredients. These will help give your dough structure and flavor.
Add 3 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt.
Stir them together until they’re evenly distributed.
The sugar and salt help to balance the sweetness of the brioche and enhance the overall flavor.

Now it’s time to bring everything together.
Make a well in the center of your dry ingredients and pour in the activated yeast mixture along with 2 more large eggs and 1/2 cup warm milk.
Mix until the dough begins to come together. It will be sticky at first, but that’s totally normal.
Tip: You can use a wooden spoon or your hands to mix, but if you have a stand mixer, this is the time to use the dough hook.

Kneading is the key to achieving that soft, airy texture in your brioche.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, until the dough is smooth, elastic, and a little bit tacky but not sticky.
If you're using a stand mixer, knead with the dough hook on low speed for about 8 minutes.
Pro Tip: If the dough is too sticky, sprinkle a little more flour, but don’t add too much—too much flour can make the dough dense.

Brioche is all about that rich, buttery flavor. Now it’s time to incorporate the butter.
Cut 1/2 cup unsalted butter into small cubes and gradually add them to the dough, one cube at a time.
Knead the dough until all the butter is fully incorporated. It might seem like the dough is falling apart at first, but don’t worry—it will come together beautifully.
Tip: The butter should be at room temperature to blend smoothly into the dough.

Now, let’s give the dough time to rise.
Place the dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
Pro Tip: If you’re in a hurry, place the dough in a slightly warmed oven (around 100°F). Just be sure it’s not too hot—yeast doesn’t like high heat!

After the dough has risen, it’s time to punch it down and get ready for the chocolate chips.
Gently punch the dough to release any air bubbles, then turn it out onto a floured surface.
Fold in 1 cup of chocolate chips. You can use dark, semi-sweet, or even milk chocolate—whatever suits your taste!

Here’s where the magic happens: shaping the dough into a beautiful braid.
Divide the dough into three equal pieces. Roll each piece into a long strand (about 12 inches).
Pinch the ends together and braid the three strands, securing the ends tightly so they don’t come apart during baking.
Pro Tip: If you're new to braiding dough, don’t worry if it’s not perfect! The flavor is what counts, and it’ll still look beautiful once it bakes.

Before baking, your dough needs a final rise.
Place the braided dough onto a parchment-lined baking sheet and cover it with a towel.
Let it rise for 30-45 minutes, or until it has puffed up.

Now it’s time to bake your brioche to golden, chocolatey perfection.
Preheat the oven to 350°F.
Brush the top of the braided dough with a beaten egg to give it a shiny, golden finish.
Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Tip: If the top of the brioche is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

Once the brioche is out of the oven, let it cool on a wire rack for at least 15 minutes before slicing. The chocolate chips will be gooey, so give it a little time to set.
Slice, serve, and enjoy this warm, chocolatey treat!

Keyword Braid, Brioche, Chocolate, Homemade Bread, Sweet Bread