Braided Chocolate Chip Brioche Recipe: Irresistible Treat!

Introduction

Alright, fellow baking enthusiasts, let’s talk about something truly special. If you’re anything like me, the smell of freshly baked bread is pure magic, but add chocolate to the mix and you’ve got something downright irresistible! Today, we’re going to explore the wonderful world of brioche, a rich and tender bread that’s perfect for those moments when you want to indulge. And we’re not just making any brioche; we’re going to craft a stunning braided chocolate chip brioche recipe, a showstopper that is as delicious as it is beautiful. This isn’t just baking, it’s an experience, a journey of aromas and textures that you won’t soon forget. So, grab your aprons, let’s get started on this sweet and braided adventure!

Why we love this recipe

Why is a braided chocolate chip brioche so special? Well, it’s more than just a loaf of bread; it’s an edible work of art. The braiding technique gives it a gorgeous, visually appealing look, while the combination of the rich brioche dough and melty chocolate chips is simply heavenly. It’s perfect for a special occasion, a weekend brunch, or simply to treat yourself because you deserve it. Each slice is a perfect balance of buttery, tender dough and bursts of decadent chocolate. I’m telling you, it’s pure bliss!

Ingredients

Before we get started, let’s gather our ingredients. Here’s what you’ll need for this delicious braided chocolate chip brioche recipe:

For the Dough:

• 1 cup (240ml) warm whole milk (about 105-115°F or 40-46°C)
• 2 ¼ teaspoons (7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 4 cups (500g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 1 cup (170g) chocolate chips, semi-sweet or dark

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk or cream

How to make Braided Chocolate Brioche step-by-step

Okay, let’s get baking and braiding!

Preparing the Brioche Dough

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let it stand for 5-10 minutes, until it gets foamy. This is how you check that your yeast is active.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
3. Add Wet Ingredients: Add the eggs to the yeast mixture and whisk. Pour the wet ingredients into the bowl with the dry ingredients.
4. Mix the Dough: Using a stand mixer or your hands, mix the ingredients until a dough forms. It will start to come together but will be very shaggy.
5. Add the Butter: With the mixer on low speed, add the softened butter, one tablespoon at a time, mixing until each piece is fully incorporated. The dough will start to look smooth and elastic. This can take some time, so be patient.

Kneading & Proofing

1. First Rise: Cover the bowl and let the dough rise in a warm place for 1.5 – 2 hours, or until doubled in size. This is a very important step, so don’t skip it.
2. Punch Down & Chill: Punch down the dough gently to release the air. Cover and refrigerate the dough for at least 2 hours or preferably overnight. This chilling time makes the dough easier to handle and improves the flavor.

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Filling the Dough

1. Divide and Shape: Remove the dough from the refrigerator and gently turn it out onto a lightly floured surface. Divide it into three equal pieces.
2. Roll and Flatten: Roll each piece into a long oval, about 10-12 inches long.
3. Sprinkle the chocolate chips evenly over the ovals, and then gently roll each up into a log, pinching the seam closed.

Shaping the Chocolate-Filled Brioche into a Braid

1. Braid the Dough: Arrange the three logs side by side and pinch them together at one end. Now, braid the logs together like you would braid hair. Pinch the ends together to seal.
2. Second Rise: Gently place the braided loaf onto a baking sheet lined with parchment paper and cover it loosely. Let it rise in a warm place for 45-60 minutes.
3. Preheat the Oven: Preheat your oven to 350°F (175°C).
4. Egg Wash: In a small bowl, whisk together the egg and milk or cream. Gently brush the entire surface of the loaf with the egg wash.
5. Bake: Bake for 30-40 minutes, or until golden brown.
6. Cool: Let it cool on the baking sheet for a few minutes, then transfer it to a wire rack to cool completely.

Recipe FAQs

Let’s tackle some frequently asked questions about baking braided chocolate chip brioche:

• Can I use instant yeast instead of active dry yeast?
  Yes, you can use instant yeast. Just add it directly to the flour with the other dry ingredients, skipping the initial activation step. The amounts are the same for each type.
• Why is my brioche bread so dense?
  Dense brioche bread could be due to several reasons such as not enough proofing time or too much flour in the dough. Make sure you have patience and that you are using room temperature ingredients and following the steps carefully.
• How do I prevent the chocolate chips from sinking to the bottom?
  While it’s normal for some chocolate chips to sink, you can prevent this by chilling the dough properly and gently pressing the chocolate chips into the dough before shaping and baking.
• Can I make this brioche dough the day before baking?
  Yes! In fact, letting the dough chill in the refrigerator overnight can enhance the flavor and also make it easier to handle, and it also gives you a more beautiful result when you bake it the next day.
• How do I store leftover brioche?
  You can store leftover brioche in an airtight container at room temperature for a few days. You can also freeze it for longer storage, just make sure to wrap it well in plastic wrap before putting it in the freezer.

Tips for Success

Baking with brioche dough can be a little different than other doughs, so let’s go over some extra tips for success!

• The Importance of Room Temperature Ingredients: When baking, it’s always important to have all of your ingredients at room temperature, especially the eggs and butter. Room-temperature ingredients emulsify better and help create a smoother dough. This also helps achieve a consistent rise. So, don’t skip this step, it makes a difference.
• Patience is Key: The Rise Time: Brioche dough needs time to rise, both for the first and the second proof. Don’t rush this process. The rise is what gives your brioche that light and airy texture. The ideal place is warm and draft free, allowing the yeast to do their work.
• Working with Brioche Dough: It Can Be Sticky: Brioche dough can be quite sticky, so don’t be afraid to add a little extra flour if needed, but make sure not to overdo it, as this can make the bread dense. Also chilling the dough before shaping helps make it easier to handle. Use a lightly floured surface when handling the dough and when braiding it to prevent sticking.

Storing & Freezing

• You can store leftover brioche in an airtight container at room temperature for a few days.
• You can also freeze it for longer storage, just make sure to wrap it well in plastic wrap before putting it in the freezer.

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Recipe

Chocolate Brioche

Ingredients

Brioche Dough

• 1 cup (240ml) warm whole milk (about 105-115°F or 40-46°C)
• 2 ¼ teaspoons (7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 4 cups (500g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (2 sticks, 226g) unsalted butter, softened

Chocolate Filling

• 1 cup (170g) chocolate chips, semi-sweet or dark

Egg Wash

• 1 large egg
• 1 tablespoon milk or cream

Instructions:

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Conclusion

There you have it! A stunning and absolutely delicious braided chocolate chip brioche recipe that’s perfect for any occasion. It might require a little time and effort, but the result is worth every minute. This is more than just a bread recipe, it is an experience, so embrace the process and enjoy the aroma and flavours! Happy baking, and may your kitchen be filled with the smell of buttery, chocolatey goodness!