Braided Chocolate Chip Brioche Recipe – Buttery, Soft, and Irresistible!

The braided chocolate chip brioche is everything you love about classic French brioche, but with a fun, chocolate-studded twist. The delicate sweetness, tender crumb, and intricate braided design make this bread as stunning as it is delicious. And while it looks like something straight out of a professional bakery, I promise—it’s totally doable in your own kitchen!

If you’ve never made brioche before, don’t worry! This guide walks you through every step, from mixing and proofing to braiding and baking. And trust me, once you experience the joy of pulling apart a warm slice of this homemade chocolate chip brioche, you’ll never go back to store-bought again.

So, let’s dive in and create a loaf that will make your kitchen smell like heaven and your taste buds dance with delight!

What is Brioche?

Brioche is a type of French bread that is enriched with butter, eggs, and milk, giving it a tender, slightly sweet crumb. Unlike regular bread, which is made with just flour, water, salt, and yeast, brioche has a higher fat content, which makes it incredibly soft and rich.

It is classified as a “viennoiserie,” a category of baked goods that includes croissants and pain au chocolat. The dough is slightly sweet, making it perfect for both sweet and savory applications. You can use brioche to make:

• French toast
• Bread pudding
• Sandwiches
• Dinner rolls
• Cinnamon rolls

This braided chocolate chip brioche is an especially indulgent variation, thanks to the addition of semi-sweet chocolate chips. The chocolate melts into the dough as it bakes, creating little pockets of sweetness in every bite.

Why You’ll Love This Braided Chocolate Chip Brioche

There are countless reasons to fall in love with this recipe, but here are just a few:

• Soft, Buttery Perfection: Brioche is enriched with eggs and butter, giving it a luxuriously soft texture and rich taste.
• Gorgeous Braided Design: Impress your family and friends with a stunning, bakery-worthy braided loaf that looks as good as it tastes.
• Chocolate in Every Bite: The semi-sweet chocolate chips add the perfect amount of indulgence, melting beautifully into the soft bread.
• Versatile & Perfect for Any Occasion: Serve it fresh, toast it for breakfast, use it for French toast, or even turn it into an elegant bread pudding.
• Great for Beginners: While brioche takes a little patience, this step-by-step guide makes it easy for anyone to master!

What Does Braided Chocolate Chip Brioche Taste Like?

If you’ve never tried brioche before, you’re in for a treat! This bread is rich and buttery, yet light and fluffy at the same time. The slightly sweet dough balances perfectly with the deep, melty chocolate chips, creating an indulgent but not overly sugary experience. The golden crust adds a slight crispness that contrasts beautifully with the soft interior.

Think of it as a cross between a croissant and a soft dinner roll, but with chocolate—what’s not to love?

Ingredients for Braided Chocolate Chip Brioche

Here’s everything you’ll need to create this decadent bread:

For the Dough:

• 3 ½ cups (440g) all-purpose flour – Provides structure to the bread.
• ¼ cup (50g) granulated sugar – Adds a hint of sweetness.
• 1 packet (2 ¼ tsp) instant yeast – Helps the dough rise.
• 1 tsp salt – Balances the sweetness and enhances flavor.
• ½ cup (120ml) warm milk (about 110°F/43°C) – Activates the yeast and creates a tender crumb.
• 3 large eggs, room temperature – Adds richness and moisture.
• ½ cup (113g) unsalted butter, softened and cubed – Creates the soft, buttery texture.
• 1 cup (170g) semi-sweet chocolate chips – The star ingredient!

For the Egg Wash:

• 1 egg yolk – Gives the bread a golden-brown shine.
• 1 tbsp milk – Helps with even browning.

Kitchen Tools You’ll Need

Before getting started, make sure you have these kitchen essentials:

✔ Stand mixer with a dough hook (or a large mixing bowl and strong arms!)
✔ Measuring cups and spoons
✔ A large bowl for proofing the dough
✔ A baking sheet lined with parchment paper
✔ A pastry brush for the egg wash

Ingredient Substitutions and Additions

Want to customize your brioche? Here are a few ways to switch it up:

• Chocolate Chips: Swap semi-sweet for dark, milk, or even white chocolate.
• Milk Alternative: Use almond, oat, or soy milk for a dairy-free version.
• Extra Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon for extra warmth.
• Nutty Twist: Fold in chopped hazelnuts, pecans, or almonds for added texture.

How to Make Braided Chocolate Chip Brioche

1. Activate the Yeast

In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until foamy. This step ensures the yeast is active and ready to work its magic.

2. Make the Dough

In a stand mixer fitted with a dough hook, mix the flour, sugar, and salt. Add the eggs and foamy yeast mixture, mixing on low speed until a shaggy dough forms.

3. Incorporate the Butter

Gradually add the softened butter, a few cubes at a time, while mixing. Increase to medium speed and knead for about 10 minutes until the dough is smooth and slightly sticky.

4. Fold in the Chocolate Chips

Gently mix in the chocolate chips until evenly distributed.

5. First Rise (Proofing)

Transfer the dough to a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

6. Shape the Braid

Once risen, punch down the dough and divide it into three equal portions. Roll each portion into a 12-inch rope. Place the ropes side by side and braid them together, tucking the ends underneath.

7. Second Rise

Transfer the braided dough onto a parchment-lined baking sheet, cover loosely, and let it rise for another 45 minutes.

8. Egg Wash & Bake

Preheat your oven to 350°F (175°C). Brush the brioche with the egg wash, then bake for 25-30 minutes, or until golden brown.

9. Cool & Enjoy

Let the bread cool slightly before slicing. Serve warm, and enjoy every soft, chocolatey bite!

Understanding the Science Behind Brioche

Brioche isn’t just any bread—it’s an enriched dough, meaning it contains a higher percentage of fat and sugar than regular bread. These ingredients affect how the dough develops:

1. Butter: The high-fat content makes the bread incredibly soft and rich.
2. Eggs: Eggs provide structure, add moisture, and contribute to the beautiful golden color.
3. Yeast & Proofing: Since fat slows down yeast activity, brioche requires longer proofing times to rise properly.
4. Gluten Development: Despite the softness, gluten still needs to develop to hold the structure of the bread. This is why kneading is crucial!

 

Common Mistakes and How to Avoid Them

Even experienced bakers can run into challenges when making brioche. Here are some common mistakes and how to fix them:

1. Dough Isn’t Rising

• Possible Causes: Yeast is expired, milk was too hot (killing the yeast), or the environment is too cold.
• Fix: Use fresh yeast, and make sure your milk is between 100-110°F (37-43°C). Let the dough rise in a warm spot, like inside an oven with the light on.

2. Dough is Too Sticky

• Possible Causes: Too much moisture, or not enough kneading.
• Fix: Brioche dough should be slightly sticky, but if it’s too wet, add a tablespoon of flour at a time while kneading.

3. The Braid Falls Apart While Baking

• Possible Causes: The dough was overproofed, or the braid was too loose.
• Fix: Make sure the dough isn’t proofing for too long—45 minutes for the second rise is perfect. When braiding, keep it tight so the loaf holds its shape.

Serving Ideas & Pairings

Braided chocolate chip brioche is a versatile bread that pairs beautifully with a variety of spreads and drinks. Here are some delicious ways to enjoy it:

Sweet Pairings:

• Nutella & Sliced Bananas – A match made in heaven!
• Strawberry Jam & Whipped Cream – For a light, fruity contrast.
• Honey & Almond Butter – Adds natural sweetness with a hint of nuttiness.

Savory Pairings:

• Cream Cheese & Berries – The tangy cream cheese balances the sweetness.
• Soft Brie & Fig Jam – A gourmet twist that enhances the chocolate.
• Scrambled Eggs & Smoked Salmon – For a rich, brunch-worthy combination.

Drinks to Serve With Brioche:

• Espresso or Cappuccino – The strong coffee enhances the brioche’s buttery flavor.
• Hot Chocolate – Because nothing beats warm chocolate with brioche!
• Vanilla Chai Tea – A spiced tea that complements the soft, chocolatey bread.

Creative Uses for Leftover Brioche

If you somehow manage to have leftovers (which is rare!), here are some creative ways to use them:

1. French Toast: The ultimate way to repurpose brioche! Soak slices in a mix of eggs, milk, cinnamon, and vanilla, then fry until golden.
2. Brioche Bread Pudding: Cube the leftover bread, mix with custard, and bake for a rich, comforting dessert.
3. Chocolate Brioche Panini: Make a delicious grilled sandwich with chocolate, peanut butter, and banana.
4. Brioche Ice Cream Sandwiches: Toast slices and use them as the “bread” for an ice cream sandwich.
5. Brioche Croutons: Cube the bread, toss with melted butter and sugar, and bake for sweet, crispy croutons.

Troubleshooting Guide: Fixing Dough Issues

Problem	Cause	Solution
Dough isn’t rising	Dead yeast, cold environment	Use fresh yeast, let dough rise in a warm area
Dough is too dry	Too much flour	Add a splash of milk while kneading
Brioche is dense	Not enough kneading	Knead for at least 10 minutes
Braid loses shape	Overproofing	Limit the second rise to 45 minutes

More Variations of Braided Brioche

Want to try something different? Here are a few delicious variations:

• Cinnamon Sugar Brioche: Swap chocolate chips for a cinnamon-sugar swirl.
• Orange & Dark Chocolate Brioche: Add orange zest and dark chocolate chunks.
• Nutella-Filled Brioche: Spread Nutella on the dough before braiding for a gooey center.
• Savory Brioche: Skip the chocolate and add cheese, garlic, and herbs.

FAQs

Can I make brioche without a stand mixer?

Yes! Knead by hand for about 15 minutes until the dough is smooth and elastic.

Can I freeze the dough?

Yes! After the first rise, wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge, then shape and proof as usual.

Can I use whole wheat flour instead of all-purpose?

You can, but the bread will be denser. Try using 50% whole wheat and 50% all-purpose for better texture.

How do I know when brioche is done baking?

It should be deep golden brown and sound hollow when tapped on the bottom. You can also check with a thermometer—190°F (88°C) is perfect.

Final Thoughts

This braided chocolate chip brioche is as delightful to eat as it is to make. Whether you enjoy it fresh out of the oven, toasted with butter, or transformed into French toast, it’s bound to become a favorite.

If you give this recipe a try, let me know how it turned out! Leave a comment below, tag me on Instagram, or share your photos on Pinterest. Happy baking! 🍞🍫💕

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