Braided Chocolate Chip Brioche Recipe: Indulge in a Fluffy, Decadent Treat with a Touch of Sweetness
Summary:
Nothing beats the indulgence of freshly baked Braided Chocolate Chip Brioche. This irresistible recipe combines the rich, buttery texture of classic brioche with the delight of gooey chocolate chips, all braided into a beautifully golden, sweet loaf. Perfect for breakfast, dessert, or a special treat, this brioche offers an ideal balance between a light, airy crumb and a satisfying, melt-in-your-mouth chocolate filling. If you’re craving a decadent yet fluffy bread that’s perfect for any occasion, this braided chocolate chip brioche recipe is your go-to!
In this detailed guide, you’ll learn the step-by-step process of creating the perfect Braided Chocolate Chip Brioche. From kneading the dough to mastering the braiding technique, we will guide you to success. Plus, we’ll explore various variations, frequently asked questions, and helpful tips to ensure you get the most out of this delicious recipe.
Recipe Title: “Master the Art of Braided Chocolate Chip Brioche Recipe: Fluffy, Buttery, and Decadent in 3 Hours”
Prep Time: 2 hours 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 slices
Calories: 290 calories per serving (approx.)
Course: Bread, Dessert
Cuisine: French, Pastry
Ingredients:
For the Dough:
- 4 cups all-purpose flour (plus extra for dusting)
- 1/2 cup whole milk, lukewarm
- 1/4 cup granulated sugar
- 1 packet active dry yeast (or 2 1/4 tsp)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp salt
- 1/4 tsp vanilla extract
- 1/2 tsp lemon zest (optional, for added brightness)
For the Chocolate Chip Filling:
- 1 cup semisweet chocolate chips
- 1/4 cup mini chocolate chips (optional, for added texture)
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp heavy cream (optional, for extra shine)
For the Topping:
- 1 tbsp turbinado sugar (optional, for a sweet, crunchy top)
Instructions:
Step 1: Activate the Yeast
In a small bowl, combine the lukewarm milk and granulated sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the milk mixture and allow it to sit for about 5 minutes, or until it becomes frothy. If the mixture doesn’t bubble, the yeast might be expired, and you should try again with fresh yeast.
Step 2: Make the Dough
In the bowl of a stand mixer, combine the flour and salt. Attach the dough hook and mix on low. Slowly add the yeast mixture, eggs, and vanilla extract. Continue mixing on low speed until the dough starts to come together, about 3 minutes.
