Chocolate Chip Brioche Bread

Chocolate chip brioche on a baking paper.

5 from 1 vote

This buttery chocolate chip brioche bread takes the classic French brioche recipe to the next level by adding crunchjy, decadent chocolate chips

Prep Time1

Cook Time45

Waiting Time12

Total Time13 45

Course: Breakfast, Dessert

Cuisine: French

Servings:

Calories: 416kcal

Author: Katalin Nagy

Equipment

Ingredients

Chocolate Chip Brioche bread

165 grams Whole milk lukewarm.
67 grams Granulated sugar
17 grams Fresh yeast 7g (2¼ teaspoons) active dry yeast
2 Egg at room temperature.
375 grams Bread flour use high protein content flour.
½ teaspoon Salt
170 g Unsalted butter at room temperature.
170 g Chocolate chips use semi-sweet chocolate chips
egg with splash of water or milk for the egg wash.
small amount of melted butter for the glaze.

Metric - US Customary

Instructions

Heat half of the sugar with the milk just until lukewarm, then remove from the heat and sprinkle the yeast on top. Leave it for 10 minutes and the yeast should foam.
Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it with the eggs.
Mix in the dry ingredients: Bread flour, the rest of the sugar, and a pinch of salt, and keep the mixer running to knead the dough until it comes together. This will take about 3 minutes.
Slowly add in the softened butter piece by piece while the mixer is on, and once all the butter is in, knead for around another 10 minutes on medium-high speed. The dough will become elastic and shiny. Once you have achieved the 'gluten window' (see photos above), stop kneading.
Move the dough into a bowl, cover it with plastic wrap, and let it rise at room temperature for 1-2 hours, or until the dough doubles in size. Then punch it out, re-shape it into a bowl, and put it in the fridge to rise again for a minimum of 8 hours.
The next day, divide the dough into 8 equal pieces as well as the chocolate chips into 9 equal portions (8 that will go into the brioche dough and the 9th will go on top). Gently flatten the dough pieces with your fingers and arrange chocolate chips on top, then roll the dough into balls. Use a Silicone baking mat to help shape the dough without needing dusting flour.
Grease a large (27x15cm / 11x6 inches) loaf pan tin with arrange the dough balls as 2-2-2-2. Then, place the remaining chocolate chips on top of the dough (gently press the into the dough).
Mix an egg with a splash of water, and brush an egg wash over the surface of the dough. Allow the brioche to proof for a further 1-2 hours until the dough doubles in size and fills the tin.
Preheat your oven to 180C / 356F towards the end of the proofing time.
Place the chocolate chip brioche bread into the oven and bake for about 45 minutes until golden brown.
Remove from the oven and brush a small amount of melted butter over the top of the brioche. Leave it to cool for a few minutes before turning it out onto a wire cooling rack.

Notes

Ingredient notes

Always weigh ingredients by the gram using a digital scale to use the correct amounts.
If your yeast mixture does not foam after 10 minutes, start again. Make sure the milk is only lukewarm and not hot, as this can kill yeast.
For best results, use flour with high protein content, often labeled as bread flour. But all-purpose flour can be used instead if necessary.
The butter needs to be soft but not melted or runny. Learn here how to soften butter quickly.
Use high quality semi-sweet chocolate chips.

Technique notes

The dough has proved sufficiently when you press it gently with your finger, and the indent stays there, or only half bounces back. If it bounces straight back, it needs more time to prove.
Do not skip the long cold ferment in the fridge. This is essential for flavor and texture, plus, it makes the dough easier to handle.
Use an oven thermometer to always bake at the right temperature.
If the brioche is browning too fast in the oven, cover it with aluminum foil after about 20 minutes.

Nutrition