Brioche is a soft and fluffy bread that tastes buttery and sweet. When you add chocolate chips and braid it, you get a delicious and beautiful treat! This bread is perfect for breakfast, a snack, or even a fancy dessert. Don’t worry if you’ve never baked before this guide will show you everything step by step!
Table of contents
What Do You Need to Make This Bread?
This bread only needs a few simple ingredients. Here’s what you’ll need:
Main Ingredients:
- Flour; This gives the bread its structure.
- Yeast; Helps the dough rise and become fluffy.
- Butter; Makes the brioche rich and soft.
- Eggs; Give the bread its golden color and soft texture.
- Milk; Adds moisture to keep the bread from being dry.
- Sugar; Adds a little sweetness.
- Chocolate Chips; The best part! You can use dark, milk, or white chocolate.
What Tools Do You Need?
You don’t need fancy equipment to make this bread. Here are the basic tools:
- A bowl For mixing the ingredients.
- A spoon or spatula To stir everything together.
- A stand mixer (optional) Makes kneading the dough easier, but you can do it by hand too!
- A baking tray To bake the brioche in the oven.
- A knife or dough scraper To help cut and braid the dough.
If you don’t have a stand mixer, don’t worry! You can knead the dough with your hands.
Is Brioche Healthy?
Brioche is a special treat, so it’s not the lowest-calorie bread, but it does have some good nutrients:
- Protein – Thanks to the eggs and flour.
- Healthy fats – From the butter.
- Calcium – From the milk.
If you want a healthier version, you can:
- Use whole wheat flour instead of white flour.
- Swap some of the butter for Greek yogurt.
- Use dark chocolate instead of milk chocolate.
Step-by-Step Guide to Making Braided Chocolate Chip Brioche
Now that you know all about Braided Chocolate Chip Brioche, it’s time to start baking! This step-by-step guide will show you exactly how to make the dough, add chocolate chips, braid it beautifully, and bake it until golden and fluffy.
Let’s get started!
Ingredients List
Here’s everything you’ll need for a perfect chocolate chip brioche:
For the Dough:
- 3 ½ cups all-purpose flour (or bread flour)
- 2 ¼ teaspoons instant yeast (or active dry yeast)
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup warm milk (not too hot, or it will kill the yeast)
- 3 large eggs (room temperature)
- ½ cup butter (softened)
- 1 teaspoon vanilla extract (optional for extra flavor)
- ¾ cup chocolate chips (semi-sweet or dark work best)
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Activating the Yeast
If you’re using instant yeast, you can skip this step and mix it straight into the flour. But if you’re using active dry yeast, follow these steps to activate it:
- Pour the warm milk into a small bowl.
- Add 1 tablespoon of sugar and the yeast.
- Stir gently and let it sit for 5-10 minutes until it gets foamy.
If the mixture doesn’t foam, your yeast might be expired, so you’ll need to try again with fresh yeast.
Mixing the Dough
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture (if using active dry yeast), eggs, and vanilla.
- Mix everything until a shaggy dough forms.
If you’re using a stand mixer, use the dough hook attachment and mix on low speed for 2 minutes.
Adding the Butter for a Soft and Fluffy Dough
Now it’s time to add the butter, which makes the brioche soft and rich!
- Cut the softened butter into small pieces.
- Add the butter to the dough one piece at a time, mixing as you go.
- Knead for 10-12 minutes until the dough is smooth and stretchy.
The dough will start sticky, but don’t add extra flour too soon it will come together as you knead.
Adding Chocolate Chips
To make sure the chocolate chips don’t melt into the dough:
- Chill the chocolate chips in the fridge for 10 minutes before adding them.
- Gently fold the chocolate chips into the dough after kneading is done.
- Try to distribute them evenly so every slice has delicious chocolate!
Shaping and Braiding the Dough
Now comes the fun part braiding the brioche!
- Once the dough has doubled, gently press it down to remove excess air.
- Divide the dough into three equal pieces.
- Roll each piece into a long rope (about 14 inches long).
- Line up the three ropes and pinch them together at the top.
- Start braiding as you would with hair cross the right strand over the middle, then the left strand over the new middle. Repeat until you reach the end.
- Pinch the bottom of the braid to secure it.
Place the braided dough on a baking sheet lined with parchment paper.
Egg Wash and Final Preparations
To get that shiny, golden crust, you’ll need an egg wash:
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk.
- Use a pastry brush to lightly brush the mixture over the dough.
This step makes the bread golden and glossy when baked!
Baking Instructions
Now it’s time to bake your beautiful brioche!
- Preheat your oven to 350°F (175°C).
- Place the baking sheet in the center of the oven.
- Bake for 25-30 minutes, or until the top is golden brown.
- To check if it’s done, tap the bottom—it should sound hollow.
If the top browns too quickly, cover it with aluminum foil for the last 10 minutes.
Braided Chocolate Chip Brioche: Expert Tips, Variations & Storage Guide
Now that you’ve baked a soft, buttery, and chocolate-filled Brioche, let’s explore how to make it even better! In this final part, we’ll go over expert tips, fun variations, and how to store your brioche to keep it fresh.
Advanced Braiding Techniques
Want to make your brioche look even more impressive? Here are a few braiding techniques to try:
Three-Strand Braid (Easiest for Beginners)
- This is the same as braiding hair!
- Cross the right strand over the middle, then the left strand over the new middle, and repeat.
Four-Strand Braid (A Little Fancy)
- Divide the dough into four strands.
- Always cross the far-right strand under the second strand, then over the third strand.
- Repeat until the whole loaf is braided.
Six-Strand Braid (For Pros!)
- This creates a thicker and more impressive-looking brioche.
- It takes practice, but once you master it, your bread will look bakery-perfect!
Vegan and Dairy-Free Adaptations
If you want to make a dairy-free or vegan version of this brioche, don’t worry—it’s easy to substitute ingredients!
Dairy-Free Swaps:
- Butter → Vegan butter or coconut oil
- Milk → Almond, soy, or oat milk
- Chocolate chips → Dairy-free dark chocolate chips
Vegan Swaps:
- Eggs → Flaxseed eggs (1 tablespoon flaxseed + 3 tablespoons water per egg)
- Egg wash → Brush with almond milk or maple syrup for a golden crust
The texture will be slightly different, but it will still be delicious and soft.
Gluten-Free Brioche Options
Making gluten-free brioche is tricky because gluten gives the dough its stretch. However, you can still make it work!
- Use a high-quality gluten-free flour blend (look for one with xanthan gum).
- Add an extra egg to improve the structure.
- Knead gently because the gluten-free dough is more delicate.
Your brioche might not be as fluffy as regular brioche, but it will still be soft and tasty!
Making Mini Brioche Buns
Want to make individual-sized brioche buns instead of a big loaf? It’s super easy!
- After the first rise, divide the dough into small portions (about the size of a golf ball).
- Shape them into round buns or mini-braided buns.
- Let them rise again for about 30 minutes.
- Brush with egg wash and bake at 350°F (175°C) for 15-18 minutes.
Mini brioche buns are perfect for breakfast sandwiches or sweet treats with jam!
Sweet vs. Savory Brioche Variations
Sweet Variations:
- Cinnamon Sugar Brioche – Mix cinnamon and sugar into the dough for a warm, sweet twist.
- Nutella-Filled Brioche – Spread Nutella inside the dough before braiding.
- Orange Zest & Almond Brioche – Add a citrusy touch with grated orange zest and slivered almonds.
Savory Variations:
- Cheese & Herb Brioche – Add shredded cheese and dried herbs for a cheesy, savory version.
- Garlic Butter Brioche – Brush with melted garlic butter before baking for a rich, aromatic flavor.
This recipe is super flexible, so get creative with flavors!
How to Store and Keep Brioche Fresh
Brioche tastes best fresh, but here’s how to store it properly:
At Room Temperature (Best for 2-3 Days)
- Wrap the brioche in plastic wrap or foil to keep it soft.
- Store it in a cool, dry place (avoid the fridge—it will dry out faster!).
In the Freezer (Best for 2-3 Months)
- Slice the brioche before freezing so you can take out one slice at a time.
- Wrap in plastic wrap and place in a ziplock bag to keep it fresh.
- When ready to eat, thaw at room temperature or warm in the oven at 300°F (150°C) for 5 minutes.
The Best Ways to Reheat Brioche
Reheating brioche the right way keeps it soft and fresh!
Oven Method (Best for Whole Loaves)
- Preheat to 300°F (150°C).
- Wrap the brioche in foil and warm it for 5-7 minutes.
Toaster Method (Great for Slices)
- Toast on a low setting for a lightly crispy outside and a soft inside.
Microwave Method (Quickest Option)
- Wrap the brioche in a damp paper towel and heat for 10-15 seconds.
Troubleshooting Common Baking Problems
Dough is Too Sticky?
- Knead it for a few extra minutes—it should become less sticky.
- If needed, add 1 tablespoon of flour at a time, but don’t add too much!
Brioche Didn’t Rise?
- Make sure your yeast is fresh and the dough is in a warm place.
- If your kitchen is cold, place the dough in the oven with the light on (don’t turn the oven on!).
Brioche is Too Dry?
- Be careful not to overbake—take it out once it’s golden brown.
- Store it wrapped tightly to keep it from drying out.
Chocolate Chips Melted into the Dough?
- Keep chocolate chips chilled before adding them to the dough.
Baking is all about learning and adjusting, so don’t worry if it’s not perfect the first time!
FAQs About Braided Chocolate Chip Brioche
Here are some frequently asked questions to help you master your Braided Chocolate Chip Brioche baking skills!
1. Can I make brioche without a stand mixer?
Yes! You can knead the dough by hand. It will take 10-15 minutes of kneading to get the dough smooth and stretchy. Be patient, and don’t add too much extra flour!
2. Why is my brioche dough too sticky?
Brioche dough is naturally sticky because of the butter and eggs. If it’s too wet to handle, try:
- Lightly flouring your hands while kneading.
- Chilling the dough in the fridge for 30 minutes before shaping.
3. How do I prevent my chocolate chips from melting into the dough?
To keep the chocolate chips from melting while kneading:
- Chill them in the fridge before adding them to the dough.
- Gently fold them in after kneading instead of mixing them in early.
4. What can I do with leftover brioche?
Leftover brioche is perfect for making French toast, bread pudding, or even grilled sandwiches! It also tastes great toasted with butter and jam.
5. Can I freeze brioche dough before baking?
Yes! To freeze the dough:
- Let it rise once, then shape it into a braid.
- Wrap tightly in plastic wrap and freeze.
- When ready to bake, thaw overnight in the fridge, let it rise for 1 hour, then bake as usual.
6. How can I make brioche rise faster?
If your kitchen is cold, try these tricks:
- Place the dough in the oven with the light on (but don’t turn the oven on).
- Put the dough near a warm window or a bowl of warm water.
- Be patient! Brioche needs extra time to rise because of the butter.
7. Can I use whole wheat flour instead of white flour?
Yes, but whole wheat flour will make the bread denser. To keep it soft, try using half whole wheat and half all-purpose flour.
8. What is the best way to store brioche so it stays fresh?
- At room temperature: Wrap it in plastic wrap and store for 2-3 days.
- In the freezer: Slice it first, wrap in plastic, and store for up to 3 months.
- To reheat: Warm in the oven at 300°F (150°C) for 5-7 minutes.
Savory brioche is perfect for sandwiches or as a side dish with soups!
9. The Best Gipfeli Recipe: How to Make This Swiss Pastry at Home?
If you love Braided Chocolate Chip Brioche, you might also enjoy Swiss Gipfeli! It’s a flaky, buttery Swiss pastry, similar to a croissant but with a slightly different texture. Want to try making it at home? Click here to learn The Best Gipfeli Recipe: How to Make This Swiss Pastry at Home!
Conclusion: Why You’ll Love This Brioche Recipe
Making Braided Chocolate Chip Brioche is a fun and rewarding baking experience. The dough is soft and buttery, the chocolate chips melt into each bite, and the braid makes it look beautiful and professional.
Whether you serve it for breakfast, a snack, or dessert, this brioche is sure to impress. Plus, with all the tips in this guide, you’re now ready to bake like a pro!