Chocolate Brioche
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.
Servings: 12 slices
Calories: 218kcal
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.
Nutrition
Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 130mg | Fiber: 2g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 0.004mg | Calcium: 33mg | Iron: 2mg
