Chocolate Chip Brioche
Indulge in the perfect marriage of rich, buttery bliss and decadent chocolate with this Chocolate Chip Brioche recipe. This delightful French classic features a pillowy, golden loaf enriched with four eggs and 200 grams of silky unsalted butter, creating a soft and tender texture that melts in your mouth. Studded with 150 grams of sweet chocolate chips, every bite promises an irresistible burst of flavor. The recipe involves traditional kneading and rising techniques, ensuring a beautifully elastic dough that bakes to perfection. Finished with an egg wash for a glossy, bakery-fresh sheen, this brioche is perfect for breakfast, a snack, or a luscious dessert. Whether enjoyed warm with a smear of butter or cool as a standalone treat, this Chocolate Chip Brioche is a showstopper that will quickly become a household favorite. Keywords: Chocolate Chip Brioche, buttery bread, French brioche recipe, homemade brioche, chocolate-studded bread, bakery-style loaf.
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Recipe Information
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)
Instructions
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.
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.
Increase speed to medium-high and knead the dough for about 7 to 10 minutes until it is smooth and elastic.
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.
Continue kneading until the dough is shiny and elastic, and pulls away from the side of the bowl, about 5 more minutes.
Gently fold in the chocolate chips with a spatula or by hand until evenly distributed.
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.
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.
Place the shaped dough into a greased loaf tin or mold. Cover and let rise until it doubles again, around 45 to 60 minutes.
Preheat the oven to 190°C (375°F). Brush the risen brioche with egg wash for a golden finish.
Bake for 25 to 30 minutes or until the brioche is deep golden brown and sounds hollow when tapped.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1408 mg | 470% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 140.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 448 mg | 34% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
