Imagine the sweet aroma of warm, freshly-baked bread wafting through your kitchen. Now, add to that the irresistible scent of melting chocolate. That’s exactly what you get with this scrumptious Chocolate Brioche Bread recipe.
Combining the buttery richness of classic brioche with the indulgent sweetness of chocolate, this bread is nothing short of a heavenly treat. Perfect for breakfast, as an afternoon snack, or even a sweet snack after dinner, this chocolate chip brioche recipe will make you feel like you’ve brought a little piece of Parisian bakeries right into your home.
Ingredients
Chocolate Brioche Bread
Warm milk
Instant dry yeast
Brown sugar
All-purpose flour
Salt
Eggs
Unsalted butter
Chocolate chips
Egg Wash:
Egg
Milk
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast? A: Yes, you can substitute instant yeast with active dry yeast. Just remember to dissolve it in warm milk for a few minutes until frothy before adding to your dry ingredients.
Q: How long should I let the dough rest? A: After kneading, let the dough rest for its first rise in a warm place until it doubles in size, which usually takes about 1-2 hours. After shaping, allow it to rise again until puffy, about 30 minutes to an hour.
Q: What’s the best way to store chocolate brioche bread? A: Wrap the cooled bread in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze it in a freezer bag for up to a month.
Where to Serve
This chocolate brioche bread shines in so many settings! Serve it as a special occasion breakfast, pair it with your favorite French toast recipe for an indulgent breakfast, or slice it up for a delightful afternoon snack. It’s also a perfect sweet snack for children’s playdates or a refined addition to a brunch menu.
Storage
Wrap your cooled chocolate brioche bread in plastic wrap and keep it at room temperature for a couple of days. For longer storage, slice it, wrap it well, and freeze it in a freezer bag. Thaw and reheat for a quick, delicious homemade bread experience.
Tips for Making This Recipe with Kids
- Let them help measure the ingredients using a kitchen scale to turn baking into a fun math lesson.
- Kids will love adding the chocolate chips to the dough and watching the mixer blend everything together.
- Supervise them as they brush the loaf with egg wash before baking—it’s like painting on a delicious canvas!
- Share the joy of watching the dough rise and transform into golden brown perfection.
Why This Chocolate Brioche Bread Recipe Works
This chocolate chip brioche recipe is the perfect blend of a rich, buttery brioche dough and sweet chocolate chips, resulting in a delicious breakfast pastry that’s both tender and flavorful.
The chocolate chips melt slightly as the bread bakes, creating pockets of gooey chocolate filling that complement the soft dough. Baking it to a golden brown and letting it cool on a wire rack brings the perfect texture both inside and out. Whether for a special occasion or a sweet everyday treat, this chocolate brioche bread is so good!
Combining traditional brioche techniques with the addition of chocolate chips and cocoa powder turns this recipe into an extraordinary treat. The dough is designed to be manageable, even for those new to baking yeast bread, making it a fun and rewarding project for bakers of all levels.
The use of instant yeast simplifies the process, allowing for a more straightforward approach to achieving the perfect rise. This recipe’s versatility in serving options—from breakfast to snacks—makes sure it will become a cherished addition to your baking repertoire. With each slice, you’ll discover why this chocolate brioche bread is not just a bread but a yummy combo of flavor and texture.
Here are some more fun bread recipes to try!
Easy Chocolate Brioche Bread
This Chocolate Brioche Bread recipe combines the rich, buttery texture of classic brioche with the sweet indulgence of chocolate chips. Perfect for any occasion, it's a heavenly treat that's both delicious and easy to make.
Ingredients
- ½ cup warm milk
- 1 ½ teaspoons instant dry yeast
- 3 tablespoons brown sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup unsalted butter
- ½ cup chocolate chips
- Egg Wash
- 1 egg
- 1 teaspoon milk
Instructions
- Warm the milk over the stove until steaming, but not boiling.
- Add the yeast and 1 tablespoon of brown sugar. Whisk and place let sit for 5 minutes so the yeast can activate.
- In a separate bowl add the flour, salt, rest of the brown sugar, milk mixture and 2 eggs. Mix this until all the dry ingredients are soaked up and a wet sticky dough has formed.
- Take the softened butter, cubed up and add to the dough. Fold and knead into the dough with a wooden spoon or your hands until no streaks of butter are left and the ingredient is fully incorporated.
- Transfer the dough to a clean surface dusted with flour. The dough will still be sticky. Don’t add more than ¼ cup of flour while kneading the dough for 10 minutes.
- Place into a bowl and cover with plastic wrap of a damp towel for 1 hour.
- After the hour, the dough will have risen, doubling in size.
- Punch down the center of the dough and pull the edges toward the center of the bowl. Do this all the way around in a circle.
- Cover the dough again and let proof for another hour.
- Once the dough has risen again, move to a clean surface.
- Cut the dough into 4 even pieces.
- Roll out each piece of dough into a long rectangle with a rolling pin. Layer that dough with the chocolate chips, filling generously.
- Roll the dough lengthwise, folding the chocolate chips into the log as it is formed. Pinch the edges of each log, which should now look like a long rope.
- Repeat this with the rest of the dough pieces.
- Prepare a baking sheet with parchment paper.
- Take 2 logs and pinch the end of each together. Create a twist with the bread by tightly folding over each other. Pinch the other end to seal the twist.
- Use the edge of the twist to start creating a round swirl which will make the bread into a large braided loaf.
- Repeat with the other two logs as well.
- Place on the prepared baking sheet and cover with plastic wrap.
- Let rise one last time for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the egg wash by whisking together the egg and milk.
- Brush on the brioche bread and sprinkle with some white sugar before baking in the oven for 18-20 minutes or until the tops of the bread are beautifully golden brown.
- Let cool for about 10 minutes before slicing or pulling apart to enjoy!
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 148Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 57mgSodium 57mgCarbohydrates 18gFiber 1gSugar 5gProtein 4g
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