There’s nothing more inviting than the scent of freshly baked brioche filling your kitchen. Add chocolate chips to that buttery, tender dough and you’ve got a loaf that’s just as beautiful as it is delicious. This braided chocolate chip brioche recipe is a luxurious twist on classic French brioche—soft, sweet, golden on the outside, and dotted with melty chocolate in every slice.
Whether you’re a seasoned baker or just starting to explore the world of enriched doughs, this step-by-step guide will walk you through everything you need to know to create your own impressive braided chocolate chip brioche at home.
What Is Brioche?
Brioche is a soft, buttery bread that hails from France — rich in flavor and perfect for both sweet and savory dishes. It’s made with a dough enriched with eggs, milk, and lots of butter, giving it a unique hybrid texture—somewhere between bread and pastry. It’s airy, soft, and slightly sweet, perfect for both sweet and savory applications.
In this recipe, we elevate it with the addition of chocolate chips and a braided shape, giving it a visually stunning presentation and pockets of chocolate in every bite.
A Brief History of Brioche
The earliest versions of brioche can be traced back to Normandy, France, as far back as the 16th century. Originally a way to enrich leftover dough with eggs and butter, it eventually became a signature of French baking culture. Over time, the recipe evolved into the iconic soft loaf we know today—served as breakfast, dessert, or even part of elegant French toast.
Why Chocolate Chips Work So Well in Brioche
The richness of the brioche dough pairs perfectly with the sweet intensity of chocolate. As the bread bakes, the chocolate softens and creates small pockets of indulgent flavor throughout the loaf. The soft crumb of the bread contrasts beautifully with these bursts of chocolate, making each slice a special treat.
Whether you prefer dark, semi-sweet, or milk chocolate, the added chips turn this already rich bread into something even more satisfying.
Ingredients for a Braided Chocolate Chip Brioche Recipe
To make a beautiful braided chocolate chip brioche, you’ll need:
For the Dough
- 3½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- ½ cup (120ml) warm milk (110°F/43°C)
- 4 large eggs (room temperature)
- 10 tbsp (140g) unsalted butter, softened and cubed
- 1 tsp vanilla extract
For the Filling
- 1 cup chocolate chips (semi-sweet, milk, or dark)
For the Topping
- 1 egg (beaten, for egg wash)
- Optional: powdered sugar for dusting
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, stir the warm milk with 1 tablespoon of the sugar. Sprinkle in the yeast and let it rest for 5 to 10 minutes. When it turns foamy, that’s your sign it’s alive and ready to work its magic.
Step 2: Make the Dough
In a stand mixer bowl — or just a large mixing bowl if you’re going by hand — mix together the flour, the rest of the sugar, and a pinch of salt. Add the yeast mixture, eggs, and vanilla extract. Mix with a dough hook or wooden spoon until a sticky dough forms.
Step 3: Knead and Add Butter
Knead the dough for 10 minutes. Begin adding the softened butter a tablespoon at a time, allowing each to fully incorporate before adding the next. The dough should come together into a soft, stretchy ball that’s smooth to the touch and just a little bit sticky.
Tip: Don’t rush the butter. This step ensures the richness of the brioche.
Step 4: First Rise
Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1½ to 2 hours, or until doubled in size.
How to Add the Chocolate and Braid the Dough
Step 5: Add Chocolate Chips
Once the dough has risen, gently deflate it. Flatten the dough into a rectangle and sprinkle the chocolate chips evenly over it. Gently fold the dough and knead it just enough to work in the chocolate chips — you want them evenly spread without making the dough tough.
Step 6: Divide and Shape
Divide the dough into three equal parts. Roll each into a rope, about 12–15 inches long. Line them up and pinch the ends together. Braid the ropes by alternating the right and left strands over the middle until you reach the end. Pinch and tuck the ends underneath.
Place the braided loaf on a parchment-lined baking sheet or into a greased loaf pan.
Second Rise
Cover the loaf loosely and let it rise again for 45–60 minutes until puffy. It should not quite double but should look visibly lighter and airier.
Baking the Brioche
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C). This is the ideal temperature for allowing the bread to rise and bake evenly without drying out.
Step 8: Egg Wash and Bake
Brush the loaf gently with the beaten egg to give it a glossy finish. Bake in the center of the oven for 25–35 minutes, or until golden brown and cooked through.
You’ll know it’s ready when the internal temperature reaches 190°F (88°C), or when it sounds hollow when tapped on the bottom.
Cooling and Serving
Let the brioche cool on a wire rack for 15–20 minutes before slicing. This allows the interior to finish setting and keeps the chocolate from being overly runny when cut.
Give it a light dusting of powdered sugar for a touch of elegance — or skip the extras and dive right in, just as it is.
Tips for Success
- Use room temperature ingredients for best results.
- Don’t rush the rise—patience ensures fluffy texture.
- Chill the dough overnight if needed for easier shaping.
- For best results, weigh your flour — brioche can be a bit picky, and accurate measurements make all the difference.
How to Serve Braided Chocolate Chip Brioche
Looking for tasty ways to enjoy your fresh brioche? Here are a few delicious ideas to get you started:
- Warm with butter: Classic and comforting.
- Toasted with jam: Perfect for breakfast or tea.
- Made into French toast: Absolutely decadent.
- For dessert, enjoy it warm and topped with a dollop of whipped cream or a scoop of your favorite ice cream.
Storage and Freezing Tips
- At room temperature, keep the brioche in an airtight container — it’ll stay fresh for up to 3 days.
- To freeze, wrap the brioche tightly in foil or plastic wrap and store it for up to 2 months. When you’re ready to enjoy it, let it thaw at room temperature, then warm it up in the oven for that fresh-baked feel.
- Reheat: Toast individual slices or warm in a 300°F oven for 5–10 minutes.
Frequently Asked Questions
Can I make this dough by hand?
Yes, though it requires effort. Knead vigorously for 15–20 minutes, especially when incorporating butter.
Can I use chocolate chunks instead of chips?
Absolutely. Roughly chopped chocolate bars create pools of melted chocolate and a more artisanal look.
Why is my brioche dense?
Common reasons include under-proofing, inactive yeast, or adding too much flour during kneading.
Can I make the brioche dough ahead of time and store it for later?
Yes. Let it rise overnight in the fridge after kneading. This helps develop flavor and makes braiding easier.
What chocolate should I use?
Semi-sweet chips strike the best balance, but dark chocolate adds depth, and milk chocolate provides extra sweetness.
Conclusion
This braided chocolate chip brioche recipe is the perfect project for a cozy weekend or special celebration. It looks impressive, tastes indulgent, and delivers the best of both bread and dessert in every slice. Whether enjoyed fresh out of the oven or toasted the next day, this brioche is sure to win over anyone lucky enough to share it.
Take your time, enjoy the process, and you’ll be rewarded with a show-stopping loaf that’s as delightful to make as it is to eat.