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Perfect braided brioche loaf

Easy Braided chocolate chip brioche recipe – Best Breakfast or Dessert

This Braided Chocolate Chip Brioche is a show-stopping treat that combines the rich, buttery flavor of classic brioche with the sweetness of melty chocolate chips. Perfectly braided and baked to golden perfection, it’s ideal for breakfast, brunch, or dessert. Follow this easy recipe to create a bakery-worthy loaf at home!
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 15 minutes
Total Time 1 hour
Servings: 12
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 1/2 flour cups All-purpose
  • 1/4 sugar cup Granulated
  • 2 1/4 dry tsp Active yeast
  • 1/2 milk cup Warm
  • 1/2 butter cup Unsalted softened
  • 3 large Eggs
  • 1 tsp Salt
  • 1 chips cup Chocolate
  • 1 wash egg Egg optional
  • 1 tbsp Milk for egg wash

Method
 

  1. Activate the Yeast: In a small bowl, combine warm milk (110°F) and sugar. Sprinkle yeast over the mixture and let it sit for 5-10 minutes until frothy.
  2. Make the Dough: In a large mixing bowl or stand mixer, combine flour and salt. Add the yeast mixture, softened butter, and eggs. Mix on low speed until combined, then knead for 8-10 minutes until smooth and elastic.
  3. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  4. Add Chocolate Chips: Punch down the dough and gently knead in the chocolate chips until evenly distributed.
  5. Braid the Dough: Divide the dough into 3 equal pieces. Roll each piece into a 12-14 inch rope. Braid the ropes together and pinch the ends to seal.
  6. Second Rise: Place the braided dough on a parchment-lined baking sheet, cover, and let it rise for 30-45 minutes.
  7. Preheat Oven: Preheat the oven to 190°C (375°F).
  8. Egg Wash: Whisk together 1 egg and 1 tbsp milk. Brush lightly over the braided dough.
  9. Bake: Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
  10. Cool and Serve: Let the brioche cool on a wire rack for 15 minutes before slicing.

Notes

  • For a richer flavor, use high-quality butter and chocolate chips.
  • If the dough is sticky, add a little more flour while kneading.
  • Leftovers can be stored in an airtight container for up to 2 days or frozen for up to 1 month.