Our Decadent Round Chocolate Brioche is a buttery, sweet yeast bread that's taken to the next level with the addition of rich chocolate chips. This recipe creates a soft, pillowy brioche dough that's studded with melted pockets of chocolate, making it a perfect treat for breakfast, brunch, or dessert.
Why This Recipe Works
This chocolate chip filled Brioche is a fantastic way to elevate your baking skills. It's a rich and indulgent bread that's sure to highlight the menu for any holiday or family gathering. The combination of buttery brioche and melted chocolate chips creates a truly a decadent treat everyone will love.
- Rich and Buttery: The chocolate chips add a decadent sweetness that complements the brioche perfectly.
- Impressive Presentation: The round loaf shape makes for a beautiful and impressive presentation.
- Perfect for Special Occasions: Chocolate brioche is a great treat for celebrations or special breakfasts.
Jump to:
Ingredients Overview
This rich Chocolate Brioche requires a careful balance of ingredients to achieve its decadent texture and flavor. All-purpose flour provides the structure, while granulated sugar sweetens the dough. Active dry yeast, activated in warm milk, ensures a light and airy rise.
Large eggs and softened unsalted butter contribute to the brioche's signature richness and tenderness. Finally, a generous amount of chocolate chips are kneaded into the dough, adding pockets of melty sweetness throughout the loaf.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chocolate Brioche
Begin by activating yeast and combining it with other wet ingredients before mixing with dry ingredients and butter. After kneading and incorporating chocolate chips, the dough undergoes two rises. Finally, you'll bake the shaped loaf until golden brown, resulting in a buttery, chocolate-studded bread.
Proof the Yeast
- Warm the milk in the microwave or a saucepan until about 105-110℉.
- Add the yeast and 1 tablespoon of brown sugar. Whisk and place let sit for 5 minutes so the yeast can activate. The top will get foamy.
Prepare the Dough
- 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.
Knead in the Softened Butter
- Take the softened, cubed butter, and 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.
Proof Until Doubled In Size
- Place into a bowl and cover with plastic wrap of a damp towel for 1 hour, or until double in size.
Knead the Brioche Dough
- Punch the dough down and pull the edges toward the center of the bowl (this is called stitching, and it develops the gluten). Do this all the way around in a circle.
- Cover the dough again and let proof for another hour.
Roll Out and Spread Chocolate Chips
- 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. Generously layer that dough with the chocolate chips.
Roll Up into Twisted Ropes
- 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.
- Take 2 logs and pinch the ends of together. Gently twist the bread by tightly folding over each other. Pinch the other end to seal the twist.
Shape the Brioche Loaves and Bake
- Prepare a baking sheet with parchment paper and preheat the oven to 350.
- Coil each twist to create a round swirl loaf and place on the prepared baking sheet. Cover with plastic wrap. Let rise one last time for 30 minutes.
- Prepare the egg wash by whisking together the egg and milk. Brush the egg wash on the brioche 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.
Serving Suggestions
Chocolate Brioche is a treat that shines in many ways! Imagine warm slices served alongside a steaming cup of coffee or tea for a luxurious breakfast or brunch.
It also makes a delightful afternoon snack, perfect for sharing with friends and family. Don't forget to consider it as a special treat for celebrations, bringing a touch of sweetness to any gathering.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Use different types of chocolate chips, such as dark chocolate or white chocolate.
- Add other ingredients, such as chopped nuts, dried fruit, or cinnamon.
- Drizzle the cooled brioche with a simple glaze made with powdered sugar and milk.
- Bake in rectangular bread pans instead of as round if you prefer.
Related Recipes
- Baileys Chocolate Ganache
- Jewish Shabbat Challah
- Irish Boxty (Potato Pancakes)
- Bakery Style Chocolate Chip Muffins
- Hungarian Nut Roll Recipe
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
As an Amazon Associate I earn from qualifying purchases.
- Rolling Pin
- Parchment paper sheets
- Large Rimmed Cookie sheet with cooling racks
Storage Options
- Store leftover brioche in an airtight container at room temperature for up to 3 days.
- Freeze cooled brioche in an airtight container for up to 3 months. Thaw at room temperature before serving.
Tips for Success
Here are a few tips for making this recipe:
- Use room temperature ingredients.
- Don't over knead as it can result in a tough brioche.
- Allow the dough to rise properly to ensure a light and airy texture. If the yeast does not bubble or foam on top, get fresh yeast.
Frequently Asked Questions
Bread flour will create a chewier brioche as it has more gluten in it.
Add a little more flour, one tablespoon at a time, until the dough is manageable. Don't use more than ¼ cup though.
Cover the top with foil to prevent over-browning.
More Bread Ideas
Get the Recipe!
Chocolate Brioche
Ingredients
- ½ cup warm milk
- 1 ½ teaspoons instant dry yeast
- 3 tablespoons brown sugar divided (1 teaspoon used with the yeast and milk)
- 2 cups all purpose flour
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup unsalted butter cubed
- ½ cup chocolate chips
- flour for rolling, no more than ¼ cup
- sugar optional, for baking (about 1 tsp)
Egg Wash
- 1 egg
- 1 teaspoon milk
Instructions
- Warm the milk in the microwave or a saucepan until about 105-110℉.½ cup warm milk
- Add the yeast and 1 tablespoon of brown sugar. Whisk and place let sit for 5 minutes so the yeast can activate. The top will get foamy.1 ½ teaspoons instant dry yeast
- 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.3 tablespoons brown sugar, 2 cups all purpose flour, ¼ teaspoon salt, 2 large eggs
- Take the softened, cubed butter, and 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.⅓ cup unsalted butter
- 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, or until double in size.
- Punch the dough down and pull the edges toward the center of the bowl (this is called stitching, and it develops the gluten). 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. Generously layer that dough with the chocolate chips.½ cup chocolate chips
- 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 ends of together. Gently twist the bread by tightly folding over each other. Pinch the other end to seal the twist.
- Starting from the center, coil each twisted rope of dough to create a round swirl loaf and place on the prepared baking sheet.
- Place on the prepared baking sheet and cover with plastic wrap. Let rise one last time for 30 minutes. Preheat the oven to 350℉ while waiting.
- Prepare the egg wash by whisking together the egg and milk. Brush the egg wash on the brioche 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.1 egg, 1 teaspoon milk
- Let cool for about 10 minutes before slicing or pulling apart to enjoy!
Notes
- Be sure to use softened unsalted butter.
- You can use semi-sweet or milk chocolate chips.
- Instead of two round loaves, you can lay each twist into a rectangular loaf bread pan.
Kelly says
My family loved this!