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Chocolate Chip Brioche Recipe

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★★★★★

4.9 from 150 reviews

A rich and tender Chocolate Chip Brioche recipe featuring soft, buttery dough studded with sweet chocolate chips. Perfectly golden and slightly sweet rolls that are ideal for breakfast or a delightful snack.

Ingredients

Scale

Wet Ingredients

  • ½ cup water
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • 3 eggs
  • 1 egg (beaten) for brushing

Dry Ingredients

  • 3 tablespoons sugar
  • 3 ¾ cups all purpose flour (up to 4 cups if needed)
  • 1 ½ teaspoon salt
  • 2 teaspoons instant yeast

Add-ins and Toppings

  • 1 ½ cups chocolate chips
  • Sparkling or pearl sugar for topping

Instructions

  1. Prepare the Wet Ingredients: In a microwave-safe bowl or measuring cup, combine water, milk, and butter. Microwave on low power for 45-60 seconds until the butter begins to melt and the mixture is warm. Stir well to dissolve the butter completely.
  2. Mix the Dough: In the bowl of a stand mixer, add the warm milk mixture, eggs, sugar, flour (starting with 3 ¾ cups), salt, and instant yeast. Attach the dough hook and start mixing on low speed until combined. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. Add flour one tablespoon at a time if the dough feels too sticky, allowing each addition to fully incorporate.
  3. Add Chocolate Chips: Reduce mixer speed to low and gently knead in the chocolate chips for 1-2 minutes until evenly distributed. Avoid over-kneading to prevent breaking the chips and affecting dough texture.
  4. First Rise: Transfer dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp tea towel and let rise in a warm, draft-free location for about 1 hour or until doubled in size.
  5. Shape the Rolls: Turn risen dough onto a lightly floured surface. Divide into 18 equal pieces. Shape each piece into a smooth ball by pulling and tucking the dough under. Lightly oil hands or use flour if dough is sticky.
  6. Second Rise: Place dough balls on a parchment-lined baking sheet spaced 2 inches apart. Brush each with the beaten egg and sprinkle with sparkling or pearl sugar. Cover loosely with greased plastic wrap. Let rise in a warm area for 45 minutes or until puffy and nearly doubled.
  7. Preheat the Oven: In the last 10 minutes of the second rise, preheat oven to 400°F (200°C) with the rack in the center position.
  8. Bake the Brioche: Bake the rolls for 15-17 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  9. Cooling: Transfer baked rolls to a wire rack to cool slightly. Serve warm or cool completely and store in an airtight container.

Notes

  • Use room temperature eggs for best dough consistency.
  • Instant yeast can be substituted with active dry yeast by proofing it first with warm water and sugar.
  • For a more intense butter flavor, use European-style butter.
  • Ensure proper kneading to develop gluten which results in a soft and tender brioche crumb.
  • Keep dough in a draft-free warm area during rises to help dough proof properly.
  • Chocolate chips should be added last to prevent them from melting into the dough.
  • Store leftover rolls in an airtight container to maintain freshness for up to 3 days.

Keywords: Chocolate Chip Brioche, Brioche Rolls, Sweet Bread, Chocolate Bread, Soft Chocolate Rolls, Breakfast Bread

Find it online: https://topreci.com/chocolate-chip-brioche-recipe/