Oh, let me tell you about my absolute favorite treat that’s become a weekend indulgence in my house: Chocolate Chip Brioche Bread. There’s something about this soft, buttery bread loaded with chocolate chips that makes every bite feel like a mini celebration. It’s not just a bread; it’s a sweet experience, perfect for breakfast or a cozy dessert after dinner. I still remember the first time I made it—my whole kitchen smelled like heaven, and I couldn’t wait to pull it out of the oven and dive in. It quickly became one of my family’s favorites, and every time I make it, it brings back those moments of joy in the kitchen.
What I love most about this bread is the combination of fluffy brioche dough with gooey chocolate chips. The texture is rich and light at the same time, and it’s perfect with a hot cup of coffee or tea. You can even enjoy it with a little butter for an extra indulgent treat. And the best part? This bread is incredibly versatile—you can adjust the amount of chocolate chips or even add in some nuts or dried fruit for a fun twist. But let’s not get ahead of ourselves, let’s dive right in and break down what goes into this delicious brioche bread!
What’s in Chocolate Chip Brioche Bread?
Flour: The foundation of the bread. I use all-purpose flour to give it the perfect balance of softness and structure.
Sugar: This is what gives the brioche its subtle sweetness. It also helps the dough rise.
Butter: The hero of the recipe! It makes the brioche incredibly soft and rich, giving that melt-in-your-mouth texture.
Eggs: Essential for the structure and richness of the bread. They add moisture and help create that lovely crumb.
Milk: For added softness and a touch of creaminess. Whole milk is perfect, but you can use alternatives if you prefer.
Chocolate Chips: The star ingredient! I use semi-sweet chocolate chips because they’re just the right balance of sweetness, but feel free to use dark chocolate for a richer flavor or milk chocolate for a sweeter bite.
Active Dry Yeast: To help the bread rise and achieve that fluffy, airy texture.
Vanilla Extract: A dash of vanilla for a warm, comforting flavor that ties everything together.
Salt: Balances the sweetness and enhances the flavors in the dough.
Is Chocolate Chip Brioche Bread Good for You?
Well, it’s a treat, so let’s just say it’s not the healthiest option, but it does have a few benefits! The eggs and milk provide some protein and calcium, while the butter and sugar offer energy. If you’re looking to indulge and treat yourself (or your loved ones) to something special, this bread fits the bill perfectly. Just remember, moderation is key!
This bread is perfect for any occasion where you want something a little sweet and a lot indulgent. Whether it’s a holiday breakfast, a cozy brunch, or an afternoon snack, Chocolate Chip Brioche Bread is sure to impress! Let’s get started on the recipe now, shall we?
Ingredients + How to Bake Chocolate Chip Brioche Bread
Ingredients:
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3 ½ cups all-purpose flour
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1/2 cup sugar
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1 tsp salt
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2 ¼ tsp active dry yeast
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½ cup milk (whole milk preferred)
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5 large eggs
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1 ½ sticks (12 tbsp) unsalted butter, softened
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1 tsp vanilla extract
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1 ½ cups semi-sweet chocolate chips (or your preferred chocolate)
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1 egg (for egg wash, optional)
How to Make Chocolate Chip Brioche Bread:
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Activate the yeast: In a small bowl, warm the milk slightly (about 110°F/43°C) and stir in the sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until it becomes frothy. This means your yeast is alive and ready to work!
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Prepare the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract. Stir everything together until it forms a sticky dough.
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Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. The dough should be smooth and elastic. If it’s too sticky, sprinkle a little more flour, but be careful not to add too much, as the dough should remain soft.
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Incorporate the butter: Once the dough has come together, add the softened butter, one tablespoon at a time, kneading it into the dough. This process can take a little patience, but trust me, it’s worth it. After adding the butter, continue kneading until the dough is soft, smooth, and slightly tacky but not sticky.
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First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size. The yeast needs time to work its magic.
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Add chocolate chips: Once the dough has risen, gently punch it down to release the air. Add the chocolate chips and fold them into the dough. This gives you those delicious pockets of melty chocolate throughout the bread.
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Shape the bread: Turn the dough onto a floured surface and gently roll it out into a rectangle, about 12 inches by 8 inches. Starting from one edge, carefully roll the dough into a tight log.
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Second rise: Grease a loaf pan and place the dough log inside. Cover it again with a damp cloth and let it rise for another 45 minutes to 1 hour, until it has risen slightly above the edge of the pan.
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Egg wash (optional): Preheat your oven to 350°F (175°C). If you’d like a beautiful, golden-brown crust, beat one egg and brush it over the top of the dough just before baking.
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Bake the bread: Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If the top begins to brown too quickly, tent the loaf with foil to prevent overbaking.
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Cool down: Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Sweet Tips and Fun Variations:
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Want a richer bread? Try swapping in a little bit of milk chocolate for extra sweetness!
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Add some chopped nuts, like walnuts or pecans, for a crunchy contrast to the soft, buttery bread.
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If you like a deeper chocolate flavor, try adding a tablespoon of cocoa powder to the dough mixture.
Now that you have your Chocolate Chip Brioche Bread baked to perfection, it’s time to enjoy the fruits of your labor. The soft, buttery texture and gooey chocolate chips are irresistible. Let me know how it turns out! Happy baking!
How to Make Chocolate Chip Brioche Bread – Detailed Breakdown
Step 1: Activate the Yeast
Start by warming the milk slightly (around 110°F or 43°C), which is the ideal temperature for yeast activation. Pour the milk into a small bowl, add sugar, and then sprinkle the active dry yeast on top. Let this sit for 5-10 minutes until the yeast becomes frothy. This process ensures that your yeast is alive and will help your dough rise effectively. If it doesn’t foam, your yeast may be expired, and you’ll need to try with a new batch.
Step 2: Prepare the Dough
In a large mixing bowl, combine the flour and salt. Stir them together to make sure the salt is evenly distributed. Then create a well in the center of the mixture and pour in the yeast mixture, eggs, and vanilla extract. Stir these ingredients together until they form a sticky dough. The dough should start to come together in the bowl, but don’t worry if it looks rough at this stage; it will improve with kneading.
Step 3: Knead the Dough
Lightly flour your countertop and place the dough on it. Knead the dough for about 8-10 minutes. To knead, fold the dough over itself and push it down with the heel of your hand, then rotate it 90 degrees and repeat the process. This develops the gluten and gives the dough structure. After kneading, the dough should be smooth and elastic. If it’s too sticky, you can sprinkle a little more flour, but remember, it should be soft and tacky, not dry.
Step 4: Incorporate the Butter
Once the dough is kneaded, it’s time to add the butter. Cut the softened butter into small pieces and incorporate it into the dough, one tablespoon at a time. This step can take a while, as the butter needs to be fully absorbed into the dough. Continue kneading until the dough becomes smooth and the butter is evenly distributed. The dough should feel soft and slightly tacky. Don’t rush this step; the butter is what gives the brioche its signature richness.
Step 5: First Rise
Now that your dough is smooth and buttery, place it in a lightly greased bowl. Cover it with a damp towel or plastic wrap and allow it to rise in a warm area. The dough should double in size, which typically takes 1-2 hours. You’ll know it’s ready when you press your finger into it, and the indentation remains. This is the yeast doing its work, creating pockets of air in the dough for a light texture.
Step 6: Add the Chocolate Chips
Once the dough has doubled in size, punch it down gently to release the air. Then add the chocolate chips and fold them into the dough. You can use semi-sweet chocolate chips or even dark chocolate for a richer flavor. Be gentle when folding so the chips are evenly distributed but don’t deflate the dough too much.
Step 7: Shape the Bread
Turn the dough out onto a floured surface and roll it out gently into a rectangle, about 12 inches by 8 inches. Once you have the right shape, roll the dough up tightly starting from one edge. This creates the classic brioche swirl. Pinch the edges to seal it and form a loaf shape. If you want an even more rustic look, you can shape it into a round loaf.
Step 8: Second Rise
Grease a loaf pan and carefully place the dough inside. Cover the pan again with a damp cloth or plastic wrap, and let the dough rise for 45 minutes to 1 hour. It should rise slightly above the edge of the pan. This second rise is crucial for that perfect brioche texture. If you prefer a more rustic look, you can also shape the dough into rolls instead of a loaf.
Step 9: Egg Wash (Optional)
For that gorgeous golden-brown finish, brush the top of the dough with a beaten egg. This gives the bread a shiny and rich crust. If you don’t want an egg wash, you can skip this step, but the appearance won’t be as glossy. It’s entirely up to you.
Step 10: Bake the Bread
Preheat your oven to 350°F (175°C). Once the dough has risen and you’ve applied the egg wash, bake the bread in the oven for about 30-35 minutes. Keep an eye on it: the top should be golden brown, and when you tap the bottom of the loaf, it should sound hollow. If the top starts to brown too quickly, cover it with aluminum foil and continue baking.
Step 11: Cool the Bread
When your Chocolate Chip Brioche Bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely. This helps the bread set and makes slicing easier. While you might be tempted to cut into it right away, waiting for it to cool ensures the best texture and flavor.
Sweet Tips and Fun Variations:
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Add some zest: Try incorporating lemon or orange zest into the dough for a citrus twist.
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Tropical flair: Use white chocolate chips and add a handful of shredded coconut for a tropical brioche.
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Nutty goodness: Toss in some chopped walnuts, pecans, or almonds along with the chocolate chips for an extra crunch.
Enjoy your freshly baked, buttery, and chocolatey brioche bread. It’s the perfect balance of richness and sweetness, and I promise, it’s going to be a hit at your breakfast table—or anytime you want a sweet treat!
Frequently Asked Questions about Chocolate Chip Brioche Bread
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Can I make this Chocolate Chip Brioche Bread without a stand mixer?
Absolutely! While a stand mixer does make the process easier, you can definitely knead the dough by hand. It just takes a little more time and patience. Be sure to knead the dough for at least 10 minutes to develop the gluten properly. If the dough feels too sticky, you can lightly flour your hands and the surface to help with kneading. -
Can I use a different type of flour for this recipe?
While all-purpose flour is ideal for brioche, you can experiment with other types of flour. For a slightly denser loaf, you can try using bread flour, which has more protein and will give your bread a bit more chew. However, avoid using whole wheat flour unless you want a heartier texture and flavor, as it may alter the bread’s softness. -
How do I store leftover brioche bread?
Brioche bread is best enjoyed fresh, but if you have leftovers, store it in an airtight container or wrap it tightly in plastic wrap. It can stay at room temperature for up to 2 days. If you want it to last longer, you can freeze slices of the bread. Just wrap each slice in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy it, thaw it at room temperature or toast it for a warm treat. -
Can I use other fillings instead of chocolate chips?
Definitely! While chocolate chips make this brioche extra indulgent, you can use other fillings like dried fruit (such as raisins, cranberries, or apricots), nuts (like walnuts or pecans), or even a swirl of cinnamon sugar for a different flavor profile. Just be sure to fold your chosen filling into the dough gently so it doesn’t deflate too much.
Feel free to reach out if you have any more questions or need tips while baking your Chocolate Chip Brioche Bread. Happy baking!
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Chocolate Chip Brioche Bread
- Total Time: 2 hours (including rising)
- Yield: 1 loaf (8 servings) 1x
Description
This Chocolate Chip Brioche Bread is an indulgent yet simple treat that’s perfect for any occasion. Whether you’re enjoying it for breakfast, an afternoon snack, or a dessert, this soft, buttery bread filled with sweet chocolate chips is sure to impress. It’s a perfect blend of fluffy texture and rich flavor, making it a family favorite!
Ingredients
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4 cups all-purpose flour
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1/2 cup sugar
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1 1/2 tsp salt
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2 1/4 tsp active dry yeast
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1/2 cup milk (warm)
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1/4 cup water (warm)
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3 large eggs
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1 tsp vanilla extract
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1 cup unsalted butter (softened)
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1 1/2 cups chocolate chips (semi-sweet or dark)
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1 egg (for egg wash)
Instructions
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Activate the Yeast:
In a small bowl, warm the milk and water to about 110°F (43°C). Add the sugar and yeast, stir, and let it sit for 5-10 minutes until frothy. -
Prepare the Dough:
In a large bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture, eggs, and vanilla extract. Stir until the dough comes together. -
Knead the Dough:
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth. Gradually incorporate the butter, one tablespoon at a time, until fully absorbed into the dough. The dough should be soft and slightly tacky. -
First Rise:
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size. -
Add Chocolate Chips:
Punch down the dough gently to release air. Fold in the chocolate chips until evenly distributed. -
Shape the Bread:
Roll the dough into a rectangle (about 12×8 inches) and tightly roll it up from one edge. Pinch the seams and place the dough into a greased loaf pan. -
Second Rise:
Cover the loaf with a towel or plastic wrap and let it rise for 45 minutes to 1 hour, or until it’s risen slightly above the edge of the pan. -
Egg Wash:
Beat the egg and brush it over the top of the dough for a golden, glossy finish. -
Bake the Bread:
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown. Tap the bottom to check for a hollow sound. -
Cool and Slice:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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For added texture, you can sprinkle chopped nuts or additional chocolate chips on top before baking.
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Brioche bread can be stored at room temperature for 2-3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes