Beautifully Baked Chocolate Chip Brioche Loaf

Description

This chocolate chip brioche loaf is soft, fluffy, buttery, and slightly sweet with rich chocolate speckled throughout. It’s a perfect treat for breakfast, brunch, or an afternoon indulgence with coffee or tea. With its golden crust and tender crumb, this homemade brioche is as beautiful to serve as it is delicious to eat.

Ingredients For Beautifully Baked Chocolate Chip Brioche Loaf

• 3 ½ cups (440 g) all-purpose flour (plus extra for kneading)

• ¼ cup (50 g) granulated sugar

• 2 ¼ tsp (1 packet) active dry yeast

• 1 tsp salt

• ½ cup (120 ml) warm milk (110°F / 43°C)

• 3 large eggs (room temperature)

• ½ cup (115 g) unsalted butter, softened and cubed

• 1 cup (175 g) semi-sweet chocolate chips

For egg wash:

• 1 egg, beaten with 1 Tbsp milk

 Instructions

1. Activate Yeast – In a small bowl, mix warm milk and 1 tsp sugar. Sprinkle yeast on top, stir, and let sit 5–10 minutes until foamy.

2. Make Dough – In a large mixing bowl (or stand mixer with dough hook), combine flour, sugar, and salt. Add yeast mixture and eggs. Mix until a rough dough forms.

3. Add Butter – Gradually add softened butter, a few cubes at a time, kneading until fully incorporated. Dough should be soft, smooth, and elastic (about 10 minutes kneading).

4. First Rise – Place dough in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.

5. Incorporate Chocolate Chips – Punch down dough and knead in chocolate chips gently.

6. Shape Loaf – Shape into a loaf (or braid for a decorative look) and place in a greased loaf pan.

7. Second Rise – Cover and let rise again for 45–60 minutes until puffy.

8. Egg Wash & Bake – Brush with egg wash and bake in a preheated oven at 350°F (175°C) for 30–35 minutes, until golden brown.

9. Cool & Serve – Let cool slightly before slicing. Enjoy warm or at room temperature.

Notes

• Use good quality chocolate chips or chunks for best flavor.

• Kneading properly is key—brioche should be soft and elastic.

• The dough is sticky; don’t add too much flour while kneading.

• Best eaten the same day but keeps well wrapped in plastic for 2–3 days.

 Tips

• For extra indulgence, spread with Nutella or butter when serving.

• You can freeze slices for quick snacks—toast before eating.

• For a festive twist, add orange zest or a sprinkle of cinnamon.

• If braiding the dough, reduce bake time slightly (check at 25 minutes).

 Servings

• Makes 1 large loaf (about 10–12 slices).

 Nutritional Info (per slice, approx. based on 12 slices)

• Calories: 230

• Carbohydrates: 30 g

• Protein: 5 g

• Fat: 10 g

• Saturated Fat: 6 g

• Sugar: 9 g

• Fiber: 1 g

• Sodium: 180 mg

 Benefits

• Provides sustained energy from carbs and protein.

• Butter and eggs add richness and essential vitamins.

• Dark chocolate chips offer antioxidants and mood-boosting compounds.

• A comforting homemade treat that brings joy to the table.

Q&A

Q: Can I make this without a stand mixer?
A: Yes, knead by hand—it will take longer (12–15 minutes), but results are just as good.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, skip the activation step and mix directly with dry ingredients.

Q: How do I know when it’s done baking?
A: The loaf should sound hollow when tapped on the bottom and have a golden crust.

Q: Can I make mini brioche rolls with this recipe?
A: Absolutely! Divide into 12 pieces, shape, and bake for 18–20 minutes.

Q: How can I make it dairy-free?
A: Use plant-based butter and non-dairy milk; results will still be soft and delicious.