Once combined, add the softened butter, a tablespoon at a time, allowing it to fully incorporate before adding the next. Increase the mixer speed to medium and knead the dough for about 8-10 minutes until it becomes smooth and elastic. If kneading by hand, it will take a little longer.
Step 3: Let the Dough Rise
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours or until it doubles in size.
Step 4: Shape the Dough
Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide it into 3 equal pieces. Roll each piece into a long rope, about 12-14 inches in length. Place the ropes parallel to each other on a baking sheet lined with parchment paper.
Step 5: Fill with Chocolate Chips
Sprinkle the chocolate chips evenly over the surface of each rope. If using mini chips, sprinkle them on top for added texture. Press the chocolate chips gently into the dough to ensure they stick.
Step 6: Braid the Dough
Carefully braid the three ropes together. To do this:
- Take the right strand and cross it over the middle one.
- Take the left strand and cross it over the new middle strand.
- Repeat this process, alternating sides, until the braid is complete.
Pinch the ends together and tuck them underneath the loaf to secure the braid.
Step 7: Second Rise
Cover the braided loaf with a clean kitchen towel and let it rise for another 30-45 minutes, or until it puffs up slightly.
Step 8: Prepare the Egg Wash
In a small bowl, beat the egg and heavy cream together. Brush the egg wash evenly over the top of the brioche to give it a shiny, golden finish.
Step 9: Bake the Brioche
Preheat your oven to 350°F (175°C). Bake the brioche for 25-30 minutes, or until it turns golden brown on top and sounds hollow when tapped on the bottom. If it starts to brown too quickly, cover the loaf loosely with aluminum foil for the remainder of the baking time.
Step 10: Cool and Serve
Remove the braided chocolate chip brioche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. Serve warm or at room temperature, and enjoy this decadent treat!
Equipment Needed:
- Stand mixer with dough hook (or a large mixing bowl and a wooden spoon if mixing by hand)
- Baking sheet
- Parchment paper
- Clean kitchen towel or plastic wrap
- Small bowl for egg wash
- Pastry brush
- Wire rack for cooling
Recipe Variations:
- Nutty Brioche: Add chopped hazelnuts, almonds, or pecans to the chocolate chip filling for a crunchy contrast to the soft dough.
- Cinnamon Swirl Brioche: Add cinnamon and brown sugar to the filling along with chocolate chips for a warm, spiced twist.
- Orange Zest Chocolate Brioche: Add orange zest to the dough or filling to enhance the flavors with a citrusy note that complements the chocolate.
- Vegan Brioche: Use dairy-free butter and substitute the eggs with a flaxseed egg substitute (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) to make this recipe vegan-friendly.
- Brioche with Fruit: Swap some of the chocolate chips for dried fruit like raisins, cranberries, or diced dried apricots for a fruity version of this delicious brioche.
Frequently Asked Questions (FAQs):
1. Can I make this recipe ahead of time? Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, shape the dough, braid it, and let it rise again before baking.
2. How can I store leftover brioche? Store any leftover brioche in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. It can also be frozen for up to 1 month. Reheat slices in the toaster or oven for the best texture.
3. Can I use a bread machine for this recipe? Yes, you can use a bread machine to knead the dough. Simply follow your machine’s instructions for sweet doughs, and once the dough is ready, follow the rest of the instructions for shaping, braiding, and baking.
4. Why is my brioche dense? A dense brioche can happen if the dough isn’t kneaded long enough to develop gluten or if the yeast isn’t activated properly. Ensure the yeast is frothy before mixing and knead the dough until it’s smooth and elastic.
5. Can I use different fillings instead of chocolate chips? Yes! This recipe is versatile, and you can replace the chocolate chips with other fillings such as Nutella, peanut butter, or even a mixture of cinnamon sugar for a sweet variation.
Notes:
- Be sure to let the dough rise fully both times to achieve that light, fluffy texture typical of brioche.
- If you prefer a more decadent finish, drizzle the cooled brioche with chocolate glaze or a simple powdered sugar icing.
- Make sure your milk is lukewarm (not too hot), as overly hot milk can kill the yeast.
Nutritional Information (Per Serving – 1 slice):
- Calories: 290
- Protein: 5g
- Carbohydrates: 40g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Fiber: 2g
- Sugar: 15g
- Sodium: 180mg
Conclusion:
This Braided Chocolate Chip Brioche is the perfect balance of sweet, fluffy, and buttery goodness. Whether you’re serving it for breakfast, dessert, or a special gathering, this decadent loaf will undoubtedly be a crowd-pleaser. With a soft, buttery texture and bursts of melty chocolate chips in every bite, it’s a treat you won’t forget. Plus, it’s incredibly versatile—feel free to experiment with different fillings, toppings, and flavors to suit your preferences. This recipe will quickly become a staple in your baking repertoire! Happy baking!
