The Best Homemade Chocolate Chip Brioche Bread Loaf Recipe
Indulge in the unparalleled joy of baking with this incredibly rich and tender Chocolate Chip Brioche Bread Loaf. More than just a simple bread, this French brioche recipe is a truly special treat that will transform your breakfast or snack time into an unforgettable experience. Imagine sinking your teeth into a slice of golden-brown, buttery bread, revealing a light and fluffy crumb studded with perfectly melted dark chocolate chips. It’s a delightful combination that captures the hearts of both children and adults, making it an epic addition to any morning table or sweet afternoon indulgence. Preparing this homemade brioche is not only rewarding but also fills your kitchen with the most enticing aroma, a true sign of a baking journey well spent.
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Why You’ll Adore This Chocolate Chip Brioche Loaf
This Chocolate Chip Brioche Loaf isn’t just a recipe; it’s an experience. It consistently delivers the most satisfying breakfast or an incredibly comforting sweet snack. Its signature light, incredibly fluffy, and intensely buttery texture is what sets it apart, while the generous scattering of dark chocolate chips, melting into pockets of pure bliss, elevates it to an irresistible masterpiece. Brioche, as an “enriched dough,” stands out from most breads due to its higher content of fat and sugar, yielding a tender crumb and rich flavor that’s simply divine.
Even if you’re relatively new to working with yeast or baking bread, making homemade brioche is a wonderfully rewarding process. The aroma alone is enough to make your entire house feel warm and inviting, tempting you to devour the golden-brown rolls straight from the oven! This particular French brioche recipe is fantastic for special occasions, transforming ordinary moments into memorable celebrations. Think festive holiday breakfasts, delightful birthday treats, or simply a luxurious weekend indulgence.
For an even more decadent treat, you can transform leftover slices of this chocolate chip brioche into heavenly Brioche French Toast or a comforting Brioche French Toast Casserole. It’s a versatile bread that keeps on giving!
Essential Ingredients for Perfect Chocolate Chip Brioche
Crafting this delicious chocolate chip brioche requires just 8 core ingredients, most of which you likely already have in your pantry. Using high-quality ingredients is key to achieving that signature rich flavor and tender texture (full quantities are detailed in the recipe card below):
- Dry Ingredients: You’ll need Plain / AP (All-Purpose) Flour (which I mistakenly labeled as bread flour in the photo – AP flour is perfect for brioche’s tender crumb), fine Caster Sugar (or a good quality granulated sugar that dissolves easily), and a small but crucial amount of Fine Table Salt to balance the sweetness and enhance the flavors.
- Yeast: For convenience, I recommend Instant (Dried) Yeast. This type of yeast is fantastic because it doesn’t require “blooming” or rehydrating before being added to your dry ingredients, saving you an extra step and time. If you only have active dry yeast, don’t worry, there’s a simple substitution method detailed below.
- Eggs: Use medium-sized eggs that are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform dough. I often whisk them lightly in a separate bowl before adding them to ensure they incorporate easily into the dry mixture.
- Milk: Opt for Full Cream Milk (Whole Milk). Its higher fat content contributes significantly to the brioche’s rich flavor and incredibly soft, luxurious texture. While plant-based milks can be used, I highly recommend avoiding skim milk as it will compromise the final texture and richness.
- Butter: Unsalted Butter is preferred, allowing you to control the salt content in your brioche. It should be very soft, almost at room temperature, but not melted. I cut it into small cubes and let it sit out of the fridge for a bit before starting the recipe; this ensures it creams into the dough smoothly and gradually.
- Chocolate Chips: I used Dark Chocolate Chips, specifically a smaller variety (almost mini chocolate chips), which distribute beautifully throughout the loaf. However, feel free to use your favorite type of chocolate chips – milk, semi-sweet, or even chunks for bigger pockets of melted chocolate will work wonderfully.
Ingredient Substitution Notes
- Yeast: If you only have Active Dry Yeast on hand, you can absolutely use it in the same quantities as instant yeast. The key difference is that active dry yeast needs to be activated or “bloomed” first. To do this, gently warm your milk until it’s lukewarm (around 105-115°F or 40-46°C – it should feel warm but not hot to the touch), then stir in a tablespoon of sugar and the yeast. Let it sit for 10 to 15 minutes. If it becomes foamy and bubbly, your yeast is active and ready to use. This blooming process ensures your yeast is alive and will properly leaven your brioche. You can learn more about the different types of yeast and their uses here.
Crafting Your Homemade Chocolate Chip Brioche Bread
Making this buttery brioche is a delightful process that unfolds in several stages, from mixing the dough to the final bake. Patience is key, especially during the kneading and proofing phases, but the results are incredibly rewarding. Follow these detailed steps to create your perfect chocolate chip brioche:
- Photo 1: Combine Dry Ingredients. In the bowl of your stand mixer, fitted with the dough hook attachment, combine the flour, sugar, and instant yeast. Give it a quick mix on low speed to ensure everything is evenly distributed.
*Important Note:* If you are using Active Dry Yeast, you’ll need to bloom it first. Gently warm the milk until it’s lukewarm (not hot!). Mix in one tablespoon of sugar and the active dry yeast, then let it sit for 10-15 minutes until a foamy layer appears on top. This indicates your yeast is active. While not strictly necessary for instant yeast, you can also bloom it to confirm its vitality. - Photo 2: Add Wet Ingredients. Pour in the lukewarm milk and the room temperature eggs. For best results, I recommend whisking the eggs lightly in a separate bowl before adding them; this helps them incorporate more easily into the dough.
- Photo 3: Initial Kneading. Begin kneading the mixture on medium to medium-high speed for approximately 3 minutes, or until the ingredients are just combined and a shaggy dough forms. At this point, add the fine table salt. Continue kneading for another couple of minutes. The dough will still be somewhat sticky, but it should start to pull away from the sides of the bowl. This initial kneading helps to begin gluten development.
- Photo 4: Incorporate the Butter. Now for the magic ingredient! Gradually add the cubed, very soft unsalted butter, a small amount at a time. Allow each addition of butter to be fully incorporated into the dough before adding the next. This slow incorporation is crucial for brioche, creating its rich, tender texture. You may need to stop the mixer periodically to scrape down the sides of the bowl to ensure all the butter is evenly mixed in.
- Photo 5: Develop the Gluten. Once all the butter is incorporated, increase the mixer speed to high and continue kneading for a considerable time – about 15 minutes. This extended kneading is essential for developing the strong gluten network needed for brioche’s signature elasticity and airy texture. The dough should become very soft, smooth, and stretchy. You’ll know it’s ready when it can pass the windowpane test: gently pull a small piece of dough; if you can stretch it thin enough to see light through it without it tearing, your gluten is perfectly developed. Don’t worry if the dough remains slightly sticky; that’s normal for brioche.
- Photo 6: First Proof (Bulk Fermentation). Lightly grease a clean bowl, or simply leave the dough in your mixer bowl. Cover it securely with a clean tea towel or plastic wrap. Place the dough in a warm spot to proof for approximately 1.5 hours, or until it has noticeably doubled in size. This stage is known as “bulk fermentation.”
*Proofing Tip:* The exact proofing time is highly dependent on your room’s temperature. In a colder environment, it could take significantly longer (up to 3 hours), while a warmer room might shorten the time. If your kitchen is cold, try creating a warmer environment by briefly heating your oven to its lowest setting for 5 minutes, then turning it off and placing the covered dough inside (ensure the oven is not too hot!). - Photo 7: Divide the Dough. Once the dough has doubled, gently “punch” it down to deflate it and release the gases produced by the yeast. Transfer the dough to a lightly floured surface. For uniform rolls, it’s best to weigh the entire dough and then divide that total weight by 8 to get equally sized pieces. This ensures your brioche loaf bakes evenly.
For a visual guide on shaping the individual chocolate chip brioche rolls, refer to the video tutorial included in the recipe card below.
- Photo 8: Flatten Each Piece. Take one piece of dough and gently flatten it into a disk with your fingers. Use a minimal amount of flour on your hands if the dough is too sticky. Be careful not to flatten the center too thinly, as this can cause the chocolate chips to break through the dough when you roll it.
- Photo 9: Add Chocolate Chips. Generously sprinkle your desired amount of chocolate chips onto the center of the flattened dough disk. Feel free to adjust the quantity to your personal taste!
- Photo 10: Fold and Seal. Carefully gather the edges of the dough and fold them inwards towards the center, completely enclosing the chocolate chips. Gently pinch and press the seams together to seal the ball securely.
- Photo 11: Shape into a Ball. Flip the dough ball over so the seams are facing down. Now, you’ll create tension in the dough for a perfectly round shape. I do this in two stages: first, by placing my fingers at the bottom of the ball and gently pulling it towards me, creating a taut surface. Rotate the ball 90 degrees and repeat this pulling motion a few times. Second, cup the dough ball with your palms and roll it gently against the kitchen counter in a circular motion to refine its round shape. Repeat this shaping process for all 8 pieces of dough.
- Prepare your loaf pan by lightly greasing and flouring it. Brioche can sometimes stick, so a thorough preparation is essential for easy release. I recommend a 11.5×30 cm or 4.5×12 inch Loaf Pan.
- Photo 12: Arrange in Pan. Carefully place the brioche rolls into the prepared loaf pan. Arrange them in a zigzag pattern (as shown in the accompanying photo or video) to ensure they rise into a cohesive loaf while baking.
- Photo 13: Egg Wash (Optional). For a beautiful golden-brown crust and a lovely sheen, lightly brush the tops of the brioche rolls with a whisked egg. This step is optional but highly recommended for that classic bakery finish.
- Photo 14: Final Chocolate Chips. If desired, sprinkle a few extra chocolate chips on top of the brioche rolls for an even more visually appealing and chocolate-rich top crust.
- Photo 15: Second Proof (Final Rise). Cover the loaf pan with a clean tea towel and return it to a warm place for a second proofing, lasting 30 to 45 minutes. During this stage, the rolls should rise again, becoming visibly puffier and filling out the loaf pan.
- Bake to Perfection. While the brioche is on its second proof, preheat your oven to 180°C (350°F). Once ready, bake the Chocolate Chip Brioche Bread for 20 to 30 minutes, or until it has risen beautifully and achieved a golden-brown hue. Baking times can vary by oven, so keep an eye on it.
- Cooling. Allow the brioche loaf to cool down completely in the pan before attempting to remove it. This is important as the brioche is delicate when hot. If you find it’s sticking slightly, gently run a small, thin knife along the edges of the pan to help release it.
Frequently Asked Questions About Brioche
Brioche belongs to the category of “enriched dough” breads, much like Babka or Challah. These types of bread doughs are characterized by a significantly higher content of fat and sugar compared to lean breads (like a baguette, for example). This richness is typically achieved by incorporating larger quantities of eggs, butter (sometimes oil), and milk (often instead of water). This generous addition of dairy and fat is what gives brioche its signature tender, airy, and incredibly buttery crumb, as well as its distinctive golden crust and luxurious flavor.
While it is certainly possible to knead brioche dough by hand, it will require considerably more time and effort than using a stand mixer. Brioche dough is quite sticky due to its high butter content, which can make it challenging to handle without adding excessive amounts of flour – something you want to avoid to maintain the dough’s tender texture. If you opt for hand-kneading, expect to work the dough for 20-30 minutes, relying on a “stretch and fold” technique and a lightly oiled surface rather than a floured one to manage stickiness. Persistence will pay off, but a stand mixer with a dough hook is highly recommended for this recipe.
Absolutely! This recipe offers a beautiful loaf made of individual rolls, but brioche dough is incredibly versatile. You could easily shape it as one large loaf by gently mixing the chocolate chips directly into the dough during the last few minutes of kneading, then shaping it into a single, cohesive loaf. Another elegant option is to braid the dough; simply divide it into three strands, fill each with chocolate chips, and then braid them together before the final proof. Alternatively, for individual servings, you can skip the loaf pan entirely and bake the shaped, chocolate-filled rolls on a flat baking tray, creating delightful chocolate chip brioche buns!
The ultimate way to enjoy this homemade chocolate chip brioche bread is when it’s slightly warm. Whether it’s fresh out of the oven, gently reheated in the microwave for a few seconds, or lightly toasted, the warmth enhances its buttery aroma and melts the chocolate chips to perfection. You can savor it simply on its own, with a thin spread of extra butter for added richness, or for a truly indulgent treat, slather it with your favorite chocolate spread. Any leftovers (if you’re lucky enough to have them!) can be creatively repurposed to make incredibly delicious Brioche French Toast, adding another layer of decadence to your breakfast menu.
Proofing, or fermentation, is a critical step in brioche making because it allows the yeast to work its magic. During proofing, the yeast consumes sugars in the dough and produces carbon dioxide gas, which creates the air pockets that give brioche its characteristic light and airy texture. Proper proofing ensures the gluten relaxes, making the dough easier to handle, and allows flavors to develop. Under-proofing can result in a dense, heavy loaf, while over-proofing can lead to a coarse texture and a bread that collapses during baking. The rich nature of brioche dough often requires longer proofing times than leaner breads.
Pro Tips & Troubleshooting for Brioche Success
- Achieving Optimal Proofing: The ideal temperature for proofing dough is around 75-80°F (24-27°C). A warmer environment will accelerate the rising process, while a colder one will slow it down significantly. If your kitchen is particularly chilly, a great trick is to preheat your oven to its lowest setting for just 5 minutes, then turn it off. Place your covered dough inside to create a warm, draft-free environment that mimics a cozy summer day. However, ensure the oven is not too hot, as excessive heat can kill the yeast.
- Mind the Flour During Shaping: When shaping your brioche rolls, resist the urge to use too much additional flour on your work surface or hands. A lightly floured surface is fine, but excessive flour can dry out the dough, making it less pliable and potentially leading to a tougher brioche. A slight stickiness is desirable, especially when performing techniques like pulling the dough towards you to create surface tension, which helps achieve a smooth, round shape.
- Troubleshooting – Dough Didn’t Rise: If your brioche dough fails to rise, the most common culprit is inactive or “dead” yeast. You can always “bloom” your yeast first (even instant yeast) to confirm it’s active before adding it to your main ingredients. Other reasons could include the liquid being too hot (killing the yeast) or too cold (slowing it down too much), or the dough being either severely under-proofed or over-proofed.
- Troubleshooting – Hard or Dense Brioche: A hard or dense brioche often points to issues with gluten development or proofing. It can happen if the dough wasn’t kneaded for a sufficient amount of time, preventing the gluten from fully developing its elastic structure. Alternatively, under-proofed dough won’t have enough air pockets, resulting in a dense crumb, while severely over-proofed dough can collapse and become dense after baking. Always perform the windowpane test to confirm adequate kneading.
Storing & Freezing Your Chocolate Chip Brioche
This homemade chocolate chip brioche is undeniably at its best when eaten fresh, ideally within 24 hours of baking. To preserve its incredible softness and moisture, store any leftovers in an airtight plastic bag or container at room temperature for up to 3 days. This method helps keep the brioche from drying out too quickly.
For longer storage, this brioche bread freezes exceptionally well. You can freeze it as a whole loaf once completely cooled, or slice it into individual rolls before freezing. Wrap the brioche tightly in plastic wrap, then place it in a freezer-safe bag or container. When you’re ready to enjoy it, simply thaw the brioche at room temperature. For a truly fresh-baked experience, gently reheat thawed slices or rolls in the oven or microwave until warm and soft. Brioches are always most delightful when served warm!
Explore More Delicious Bread Recipes
- Apple Cinnamon Pull Apart Bread
- Sweet Potato Bread Rolls
- Red Bean Sweet Rolls
- Cinnamon Scrolls
- Lemon Sweet Rolls
- Spinach Ricotta Rolls
- Cinnamon Roll Bread
- Sesame Bagels
- Challah Rolls
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Recipe Card
Chocolate Chip Brioche Bread
Print Recipe
Ingredients
- 350 gr (2 1/3 cups) Plain / AP Flour,
- 50 gr (4 tablesp.) Caster Sugar, or fine white granulated sugar
- 9 gr (2 1/2 teasp.) Instant Dried Yeast
- 75 ml (5 tablesp.) Full Cream Milk (whole milk), lukewarm
- 3 Eggs, at room temperature
- 3 gr (1/2 teasp.) Fine Table Salt
- 120 gr (1/2 cup) Unsalted Butter, soft, cubed
- 100 gr (1/2 cup) Chocolate Chips, plus extra for topping (optional)
- 1 Large Egg, for egg wash (optional)
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the Plain/AP Flour, Caster Sugar, and Instant Dried Yeast. Mix briefly on low speed to combine. Add the lukewarm Full Cream Milk and the whisked Eggs (preferably pre-whisked in a separate bowl). Knead for about 3 minutes on medium to medium-high speed until the ingredients are well combined into a shaggy dough (see note 1 for Active Dry Yeast).
- Add the Fine Table Salt. Continue to knead for another 2 minutes. The dough will be slightly sticky but should start to pull away from the sides of the bowl.
- With the mixer running on medium speed, add the very soft, cubed Unsalted Butter one piece at a time. Allow each piece to be fully incorporated into the dough before adding the next. Stop to scrape down the sides of the bowl as needed. Once all the butter is incorporated, increase the speed to high and knead for about 15 minutes, or until the dough is smooth, very stretchy, and passes the windowpane test (see note 2). The dough will remain somewhat sticky, which is normal for brioche.
- Transfer the dough to a lightly greased bowl (or leave in the mixer bowl). Cover with a tea towel or plastic wrap (see note 3) and leave to proof in a warm place for about 1.5 hours, or until it has doubled in size (see note 4).
- Gently punch down the dough to deflate it, then transfer it to a lightly floured surface. Use a kitchen scale to divide the dough into 8 equal pieces (see note 5).
- Working with one piece of dough at a time, lightly flatten it into a disk with your fingers. Try not to flatten the center too thinly, as the chocolate chips might break through when rolled (see note 6). Place the Chocolate Chips over the dough (to taste). Fold the edges of the dough towards the center to enclose the chips and form a ball, pressing the seams to seal. Flip the ball seam-side down. To create tension and a smooth round shape, place your fingers at the bottom of the ball and gently pull it towards you. Rotate 90 degrees and repeat a few times. Then, roll the ball between your palms and the kitchen bench to refine its shape. Repeat this process for all 8 pieces of dough.
- Lightly grease and flour a 11.5x30cm (4.5×12 inch) Loaf Pan. Arrange the brioche rolls in the loaf pan in a zigzag pattern (refer to the video for visual guidance). If desired, brush the tops of the rolls with the whisked Egg for an egg wash. Sprinkle with additional Chocolate Chips (optional). Cover the pan with a tea towel and leave to proof in a warm place for a second time, for 30 to 45 minutes, or until the rolls have visibly risen.
- While the brioche proofs, preheat your oven to 180°C/350°F. Once the second proof is complete, bake the Chocolate Chip Brioche Bread for 20 to 30 minutes, or until it is beautifully risen and golden brown. Baking time may vary by oven. Allow the brioche to cool down completely in the loaf pan before attempting to remove it (see note 7).
Video
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Notes
- Yeast: I used Instant Dried Yeast (sometimes called just Instant Yeast) that does not require to be bloomed (rehydrated in a lukewarm liquid) prior to being added to the rest of the ingredients. You can also use Active Dry Yeast, but this type of yeast will require to be bloomed first. Although not necessary here, you can bloom Instant Yeast first just to make sure it is alive and active.
Instruction Notes:
- If using Active Dry Yeast, you will need to bloom (rehydrate) the yeast with the lukewarm milk and one tablespoon of sugar first. Combine lukewarm milk (not hot, around 105-115°F or 40-46°C) with 1 tablespoon of sugar and the yeast. Let it sit for 10-15 minutes until foamy. This confirms the yeast is active.
- The windowpane test is a crucial technique to check the gluten development in yeasted dough. To perform it, pinch off a small piece of dough and slowly stretch it between your fingers. If the dough tears immediately, it needs more kneading. If you can stretch it thin enough to see light pass through it without it breaking, forming a translucent “windowpane,” then your dough is perfectly kneaded and the gluten is well-developed. The kneading time for brioche is often longer than for leaner bread doughs due to its high fat content, which inhibits gluten formation initially.
- You can leave the dough in the same mixer bowl or transfer it into a different bowl that has been lightly greased with oil or cooking spray. Ensure it’s covered tightly to prevent a skin from forming.
- The exact proofing time will largely depend on the ambient temperature of your room. In a cooler environment, it could take significantly longer than 1.5 hours – up to 2-3 hours. In a warm kitchen, it might proof more quickly. A warm, draft-free spot is ideal.
- To get 8 equally sized pieces of dough for uniform rolls, use a kitchen scale. Weigh the entire dough and then divide that total weight by 8. This precision helps ensure consistent baking.
- When flattening the dough, aim for a consistent thickness, but avoid making the center too thin. If the center is too thin, the chocolate chips might tear through the dough when you fold and roll it, potentially leading to melted chocolate leakage during baking.
- It’s crucial to let the brioche cool completely in the loaf pan before attempting to remove it. Brioche is very delicate when hot, and trying to unmold it too soon can cause it to break or collapse. If the brioche seems to be sticking even after cooling, gently run a small, thin knife around the edges of the pan to help release it.
Nutrition (per serving)