Delicious Fluffy Chocolate Chip Brioche Recipes
qIn this house, we love brioche, bread, pasta and anything gluten you can think of! And suddenly realised that we don’t make much brioche at home, so we made this delicious chocolate chip brioche recipe.
Starting off with a recipe from Alpha Foodie, because the heatwave botched three of our attempts. Call it a learning curve, a yeast that was probably opened for too long and a series of events that did not align. So we decided to go for a foolproof recipe and let me tell you, this chocolate chip bread is a bomb! And if I knew that making brioche could be easy, I wouldn’t have even trusted you!
It’s fluffy, not too sweet to be a good choice for all tastes and it’s filled with chocolate chips! But it’s also such a versatile recipe and you can fold in anything you can think of, from peanut butter chips to dried fruits, YUM!
I see many more brioches in our future, but this chocolate chip brioche recipe really took the cake! Have it as it is, accompanied by your favourite drink, toasted with butter or your favourite jam, or use it to make French toast or a cake, similar to our croissant pain perdu.
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What ingredients do I need for this chocolate chip brioche recipe? Can I substitute anything in this chocolate chip brioche?
For this chocolate chip brioche recipe you will need:
- all purpose flour: this is what calls for the recipe, you could also use bread flour or other kinds, but we only tried it with all purpose flour so can’t assure it will come out the same;
- heavy cream;
- 2 eggs: 1 for the dough – which will help with fluffiness in the end and one for the egg wash to create that golden crust. For the crust you can also use a mix of butter or milk and honey instead;
- salt;
- unsalted butter;
- sugar: this is used to activate the yeast. I think it was perfectly balanced as the sweetness came from the chocolate chips, but you can experiment and add more if you prefer a much sweeter one;
- dry yeast: you can also use active yeast, but in that case you don’t have to activate it with other ingredients and you will have to use less of it;
- milk;
- mini chocolate chips: the main star of our recipe. You can use peanut butter chips, dried fruits, nuts, spices, the world is your oyster to experiment and find your prefect combo!
What’s the difference between brioche and bread buns?
Brioche is made of an enriched dough that typically contains butter, eggs, milk, sugar, and flour. It has a softer texture, golden crust thanks to the egg wash used and is often used for sweet brioche buns and desserts, like French toast and puddings.
Bread buns, on the other hand, are simpler rolls that usually have flour, water, yeast, salt, and sometimes a bit of sugar. They have a lighter crust and most versatile. You can use them for sandwiches, burgers or dinner rolls.
What’s the difference between a chocolate brioche and a pain au chocolat?
The difference is in the dough and butter. In a brioche, the dough is enriched with butter, but differently from pastries, the butter is mixed in the dough itself and the dough is ‘denser’.
A pain au chocolat has a flaky pastry and when you cut it in, you can see the different layers inside. The butter is folded in the dough multiple times and layered in it.
How to make chocolate chip brioche LOAF recipe
Start off by melting the butter in the microwave. In a bowl, combine the butter, milk, sugar and yeast and set it aside for 5 minutes for the yeast to activate.
In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, egg, flour, salt and cream. Mix it together.
Knead the brioche dough until smooth at medium speed. It will take around 10-12 minutes, or when it will lift from the bowl. It will still be sticky as it’s a moist dough.
Cover the bowl with a kitchen towel or cling film. Leave to proof for 1 hour in a bowl in a warm spot or until it doubled in size. Depending on temperature, it might take longer or less time to double in size.
In the meantime, grease a brioche tin with butter or cooking spray. When the dough has doubled in size, transfer it to a lightly floured work surface. Fold in the chocolate chips and then cut the dough in half. Flatten both and roll them to fit your loaf pan.
Brush the chocolate chip brioche with a little bit of milk or water to avoid drying. Leave it to rise a second time for 30 minutes or more. It will need to double in size again and this will help the brioche come out fluffy in the end.
As for the first rise, it can take longer depending on temperature, test your dough with a finer. If it bounces lightly it’s ready, if it bounces completely it will need more proofing time.
When it doubled in size, create the egg wash by mixing an egg and milk. Abundantly brush the wash on your chocolate chip brioche.
Bake at 175C for 25-40 minutes or until it has a golden crust and it puffs up. Let it cool down fully on a wire rack before taking the chocolate brioche out of the tin and serving. Enjoy on its own or with your favourite topping!
Do I have to double-proof the brioche or can I avoid it?
In this case, you can’t avoid double proofing, which will help make your chocolate chip brioche even fluffier when it comes out of the oven and will also help develop the flavour.
How to eat chocolate chip brioche?
This chocolate chip brioche can be eaten and paired in very different ways depending on your preferences, our favourites are:
- As it is: just enjoy this chocolate chip bread to the fullest on its own, even better if just out of the oven;
- Toasted: this is my favourite way to have it, add some butter on top and it’s bliss! Should we also add about the smell of toasted chocolate brioche?;
- In other recipes: this brioche could be an amazing base for a pudding in case you have leftovers, perfect for a french toast or cut to create the base of a cake;
- For breakfast, snack or mid afternoon pick me up: another thing I love about this chocolate chip brioche is that it’s so versatile for any time of day;
- Pair it with your favourite drink: from tea to cold milk, hot chocolate or coffee, and even a smoothie, this chocolate chip bread recipe can be so versatile and easy to satisfy any palate and taste.
Any toppings to recommend?
This chocolate chip brioche recipe is versatile so you can also add plenty of toppings to it like:
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture that pairs well with the buttery and rich chocolate flavour;
- Fresh Berries: Like strawberries, raspberries, or blueberries add a burst of fruity freshness that contrasts nicely with the sweetness of the chocolate chips;
- Nut Butters: Spread almond butter, peanut butter, or hazelnut spread on the brioche for a rich and nutty contrast to the sweet chocolate chips;
- Sliced Bananas: Bananas not only add texture, but also sweetness to it, like in these ricotta hotcakes;
- Honey or Maple Syrup: Drizzling a bit of honey or maple syrup over the brioche enhances its sweetness and adds a touch of natural sweetness;
- Curd & Jams: Anything can work from apricot jam to peach curd, passion fruit curd to clementine curd, fruit spreads can really help enhance the richness of chocolate. If you use citrus spreads, their sourness can also help elevate the notes of chocolate;
- Ice Cream: A dollop of your favourite ice cream always pairs well with brioche for a quick on hand dessert.
Can you toast chocolate chip brioche?
Yes you can! And that’s the beauty about this brioche recipe. Chocolate chips have a stabiliser inside them that helps them keep their shape and let you enjoy the joys of chocolate chips even warm. They will still get a bit gooey, but that makes them even more delicious!
How long does brioche last?
This chocolate chip brioche can be stored at room temperature in an airtight container and will last 3-4 days. I mean this in the rare occasion the whole family hasn’t eaten this on the same day like it happened to us! Also, you can store it in the fridge in a container for up to a week.
Can you freeze brioche?
You can indeed! This chocolate chip brioche recipe is one you want to keep handy so you can freeze it and enjoy when you feel like. You can freeze it both baked and unbaked, just make sure you label them with a date and instructions on them.
If baked, all you have to do is wrap it tightly in foil still lukewarm and put in a freezer safe container or bag, take out any air and freeze for up to two months. When ready to use, thaw it overnight in the fridge and then pop it in the toaster or microwave to enjoy it warm. It’s even easier to spread some butter, curd or jam on it after it!
If unbaked, freeze the brioche after the two proofs, wrap it in cling film, place it in a freezer safe container or bag and freeze for up to two weeks. When ready to use, thaw overnight in the fridge, proof and bake. As good as a fresh one and handy to use when you don’t have time to bake!
What else can you make with this brioche dough?
We said it earlier, this easy chocolate brioche recipe is so versatile, so you could also make:
- chocolate chip brioche roll: Just divide the dough into smaller pieces before placing them in the tin for the second proof;
- chocolate brioche buns: these would be perfect to have for breakfast or take on the go;
- chocolate chip brioche bread: cut the pieces differently or spread some chocolate spread on them to get an even tastier dessert.
Delicious Chocolate Chip Brioche Recipes
Equipment
- Cooling Rack
- Duralex Clear Stacking Bowls
- KitchenAid Stand Mixer
- Mixing Bowl
- Spatula
- Tin Loaf
Ingredients
- Brioche Dough
- 350 g all-purpose flour
- 60 g heavy cream
- 1 egg
- 5 g salt
- 110 g milk
- 32 g butter
- 40 g white sugar
- 7 g dried yeast
- 150 g mini chocolate chips
- Egg Wash
- 1 egg
- 15 g milk
Instructions
- Melt the butter in the microwave. In a mixing bowl, combine the butter, milk, sugar and yeast and set it aside for 5 minutes for the yeast to activate.
- Add the yeast mixture, egg, flour, salt and cream in the bowl of a standing mixer fitted with a dough hook. Mix it together.
- Knead the dough until smooth at medium speed. It will take around 10-12 minutes, or when it will lift from the bowl. It will still be sticky as it’s a moist dough.
- Cover the bowl with a kitchen towel or cling film. Leave to proof for 1 hour in a bowl in a warm spot or until it has doubled in size. Depending on temperature, it might take longer or less time to double in size.
- In the meantime, grease a brioche tin with butter or cooking spray. When the dough has doubled in size, transfer it to a lightly floured surface. Fold in the chocolate chips and then cut the dough in half. Flatten both and roll them to fit your tin.
- Brush the chocolate chip brioche with a bit of milk or water to avoid drying. Leave it to rise a second time for 30 minutes or more. It will need to double in size again and this will help the brioche come out fluffy in the end. If it bounces lightly it’s ready, if it bounces completely it will need more proofing time.
- When it doubles in size, create the egg wash by mixing an egg and milk. Abundantly brush the wash on your chocolate chip brioche.
- Bake at 175C for 25-40 minutes or until it has a golden crust and it puffs up.
- Let it cool down fully on a wire cooling rack before taking the chocolate brioche out of the tin and serving. Enjoy it on its own or with your favourite topping!
Notes
- Proofing time can be different depending on the temperature of the room, you can also turn on the oven at 50-60C to proof your dough.
- You can freeze the brioche both baked and unbaked, follow instructions in the post.
Other chocolate recipes you should try:
- chocolate filled pop tart
- red velvet madeleines
- dalgona chocolate
- Nutella muffin with fresh strawberries
- chocolate milk tea
- no bake cookie dough bites
- Christmas brownie trees
- vegan hot chocolate cookies
- white chocolate fudge
- Christmas pudding chocolate biscuits
- chocolate pecan pie recipe
- buttery chocolate chip cookies
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Have you ever had chocolate chip brioche? Do you ever bake brioche at home? Let me know in the comments if you get to try this easy chocolate chip brioche recipe!
PIN THIS CHOCOLATE CHIP BRIOCHE RECIPE FOR LATER!
