Brioche is a classic French bread known for its rich, buttery, and slightly sweet flavour, paired with an irresistibly soft, tender crumb. Unlike ordinary bread, brioche is enriched with eggs, butter, and milk, giving it a luxurious texture that melts in your mouth. It’s a versatile bread that can be enjoyed on its own, toasted with a spread, or used as the perfect base for sweet and savoury recipes.
In this recipe, we’re taking traditional brioche to the next level with a stunning braided design. Braiding the dough enhances its visual appeal—making it a true centrepiece for any table—and helps achieve a beautifully even bake with layers of soft, fluffy goodness in every slice. To add an indulgent twist, we’ve incorporated decadent chocolate chips throughout the dough, offering little bursts of sweetness that perfectly complement the buttery bread.
In this post, you’ll find a step-by-step guide to making braided chocolate chip brioche at home. We’ll cover everything from choosing the right ingredients to mastering the braiding technique. Plus, we’ve included expert tips for achieving the perfect texture, creative variations to try, and storage instructions to keep your brioche fresh and delicious. Let’s get baking!
Ingredients You’ll Need for Braided Chocolate Chip Brioche
Creating a perfectly soft, rich, and flavorful braided chocolate chip brioche starts with the right ingredients. Here’s what you’ll need to bring this indulgent treat to life:
For the Dough:
- All-Purpose Flour or Bread Flour: Bread flour provides the structure needed for the brioche. It gives a chewier texture, while all-purpose flour yields a softer crumb.
- Active Dry Yeast or Instant Yeast: Helps the dough rise, creating that light, airy texture characteristic of brioche.
- Sugar: Adds a subtle sweetness that complements the chocolate chips and balances the richness of the dough.
- Salt: Enhances the overall flavour and balances the sweetness.
- Whole Eggs and Egg Yolks: Contribute to the brioche’s signature richness and tender crumb.
- Whole Milk or Heavy Cream: Adding moisture makes the dough soft and velvety—heavy cream results in an even richer texture.
- Unsalted Butter (Softened) is the star ingredient that gives brioche its melt-in-your-mouth softness. Use high-quality butter for the best results.
For the Filling & Finishing:
- Semi-Sweet or Dark Chocolate Chips: Add rich, melty chocolate pockets throughout the bread. Choose high-quality chocolate for superior flavour.
- Egg Wash (Egg + Water or Milk): This is brushed on before baking to give the brioche a beautiful, glossy, golden-brown crust.
- Optional Toppings: Sprinkle with pearl sugar for a sweet crunch or sliced almonds for added texture and a nutty flavour.
Pro Tip
Using high-quality chocolate makes a noticeable difference in both flavour and texture. Opt for chocolate with at least 60% cocoa content to achieve a rich, indulgent taste that pairs perfectly with the buttery brioche.
How to Make Braided Chocolate Chip Brioche
Crafting a beautifully braided chocolate chip brioche might seem challenging, but you’ll achieve bakery-worthy results right at home with these steps. Here’s how to make it:
Prepare the Dough
- Activate the Yeast: In a small bowl, warm the milk (to about 100–110°F/37–43°C) and stir in a pinch of sugar. Add the active dry yeast and let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip this step and mix it directly with the dry ingredients.
- Prepare the Dough: Combine the flour, sugar, and salt in a large bowl, whisking them together. Add the activated yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth, elastic, and slightly tacky but not sticky.
First Rise (Proofing)
- Let It Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean towel, and let it rest in a warm, draft-free area for 1–2 hours. The dough should double in size.
- Check for Readiness: Press your finger into the dough—if the indentation slowly bounces back, it’s ready for the next step.
Shape and Braid the Brioche
- Divide the Dough: Once risen, punch down the dough to release air. Then, divide it into three equal parts.
- Add Chocolate Chips: Roll each piece into a long log, about 12–14 inches. Flatten slightly, sprinkle chocolate chips evenly inside, then roll the dough back into a log to encase the chocolate.
- Braid the Dough: Place the logs side by side and pinch the top ends together. Braid the logs gently, keeping even tension without stretching too much. Fold the ends underneath to create a tidy finish.
Second Rise and Baking
- Proof Again: Transfer the braided dough to a parchment-lined baking sheet. Cover loosely with a towel and let it rise again for 30–45 minutes until puffy.
- Apply Egg Wash: Just before baking, brush the dough with an egg wash (whisked egg with a splash of water or milk) for a glossy, golden crust.
- Bake: Preheat your oven to 350°F (175°C). Bake 25–30 minutes until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Let it cool on a wire rack before slicing to allow the crumb to set correctly.
Pro Tip
If the top of your brioche starts browning too quickly, lightly cover it with foil halfway through baking. This prevents over-browning while ensuring the inside bakes thoroughly.
Tips for the Perfect Braided Chocolate Chip Brioche
Mastering braided chocolate chip brioche requires attention to detail at every step. These expert tips will help you achieve that soft, buttery crumb with a beautiful braid and perfectly melted chocolate chips.
Choosing the Right Flour
Bread Flour vs. All-Purpose Flour:
Bread flour has a higher protein content, which helps create a stronger gluten network, giving the brioche more structure and a chewier bite.
All-purpose flour, on the other hand, results in a softer, more tender crumb. You can even mix the two flours in equal parts for the best of both worlds.
Achieving a Soft, Fluffy Texture
Knead Thoroughly:
Work the dough until it feels smooth, elastic, and slightly sticky. This develops the gluten, which is key to the bread’s structure and airy texture. A well-kneaded dough will pass the “windowpane test”—stretch a small piece between your fingers; it should stretch thin without tearing.
Proper Proofing:
Don’t rush the rising process. Allow the dough to rest in a warm, draft-free area until it doubles in size. Under-proofed dough will result in dense, heavy bread, while over-proofing can make it collapse. Aim for the sweet spot where the dough springs back slowly when gently pressed.
Preventing the Chocolate from Melting Too Quickly
Chill the Chocolate Chips:
Before adding the chocolate chips to the dough, pop them in the freezer for 10–15 minutes. This helps them maintain their shape during baking and prevents them from quickly melting into the dough.
Use High-Quality Chocolate:
Opt for high-quality chocolate chips or chopped chocolate from a baking bar. These types of chocolate are better at resisting heat, have a richer flavour, and have smoother melting properties.
Pro Tip
Allow the brioche to cool for at least 20–30 minutes after baking before slicing. This helps set the crumb and prevents the soft, airy bread from getting squished, ensuring perfect, bakery-style slices every time.
Creative Variations for Braided Chocolate Chip Brioche
Take your braided chocolate chip brioche to the next level with these delicious twists. From adding creamy fillings to creating mini versions, these variations keep your baking exciting and versatile.
Nutella Brioche:
How to Make:
Roll out the brioche dough into a rectangle, then spread a generous layer of Nutella evenly over the surface, leaving a small border around the edges. Sprinkle with chocolate chips for extra indulgence, then roll and braid as usual.
Flavor Boost:
Add a pinch of sea salt on top before baking to balance the sweetness of the Nutella.
Almond Brioche:
How to Make:
Add a teaspoon of almond extract to the dough for a subtle, nutty aroma. Before braiding, sprinkle sliced almonds and a light sugar dusting over the dough. After baking, top with more toasted almonds and a dusting of powdered sugar.
Optional Filling:
Spread a thin almond paste inside for an even richer almond flavour.
Cinnamon Chocolate Chip Brioche:
How to Make:
Mix cinnamon and brown sugar, then sprinkle generously over the rolled-out dough before adding chocolate chips. The warm cinnamon and melty chocolate make a cosy, spiced treat perfect for fall and winter.
Extra Touch:
Drizzle with a simple glaze made from powdered sugar and milk after baking for a sweet finish.
Mini Braided Brioche Rolls:
How to Make:
Divide the dough into smaller portions to create individual braided rolls—perfect for brunch gatherings or grab-and-go treats. Adjust the baking time to 12–15 minutes since mini rolls bake faster than a whole loaf.
Serving Idea:
For added decadence, serve mini rolls with flavoured butter like honey butter or cinnamon butter.
Pro Tip
For a bakery-style glossy finish, brush the brioche with warm honey or simple syrup (made from equal sugar and water) right after baking. This adds a beautiful shine and a slight sweetness to the crust, making your brioche look and taste professionally made.
FAQs and Storage Tips for Braided Chocolate Chip Brioche
Proper storage and handling can help you enjoy your delicious braided chocolate chip brioche days—or even weeks—after baking. Here are some frequently asked questions and expert tips to keep your brioche fresh and flavorful.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the brioche dough in advance. After kneading, cover it tightly with plastic wrap and refrigerate it overnight. This saves time and enhances the flavour as the dough slowly ferments in the fridge. When ready to bake, allow the dough to come to room temperature before shaping and proofing.
Can I freeze brioche?
Absolutely! After baking, you can freeze braided chocolate chip brioche. Let the brioche cool completely, then wrap it tightly in plastic wrap and aluminium foil to prevent freezer burn. It can stay fresh for as long as two months. Thaw at room temperature before serving, and warm slightly if desired.
How do I reheat leftover brioche?
Warm slices in a preheated oven at 300°F (150°C) for about 5 minutes to maintain a soft texture. For a quicker option, lightly toast slices in a toaster. This will bring back the brioche’s fresh-baked aroma and slightly crisp exterior while keeping the inside soft buttery.
Storage Tips
Room Temperature:
Store your brioche in an airtight container or wrap it tightly in plastic to prevent drying. It will stay fresh at room temperature for up to 3 days.
Refrigeration:
While not necessary, refrigeration can extend freshness slightly if your kitchen is particularly warm. Be sure to seal it well to prevent it from drying out.
Freezing:
For long-term storage, slice the brioche before freezing. Insert parchment paper between the slices to keep them from sticking together. This allows you to thaw individual slices as needed without defrosting the entire loaf.
Pro Tip
Slice the brioche before freezing for quick, grab-and-go breakfast portions. Pop a slice in the toaster or oven, and enjoy a fresh, warm treat anytime!
Why You’ll Love This Braided Chocolate Chip Brioche
There’s something truly special about homemade braided chocolate chip brioche. Its irresistibly soft texture, rich buttery flavour, and pockets of melted chocolate make it the ultimate treat for any occasion. The beautifully braided design adds an elegant touch, making it just as impressive to serve as delicious food.
This brioche isn’t just about taste—it’s also about versatility. Whether you enjoy it fresh out of the oven, slightly toasted with a slather of butter, or even as the base for decadent French toast, this recipe will become a favourite in your kitchen. It’s easily customizable with fun variations like Nutella swirls, almond toppings, or cinnamon-spiced fillings.
We’d love to see how your braided chocolate chip brioche turns out! Try the recipe, experiment with your favourite add-ins, and share your creations in the comments below. Don’t forget to tag us on social media with your beautiful braids—we can’t wait to see your delicious masterpieces!
Braided Chocolate Chip Brioche Recipe
Ingredients
For the Dough:
- 3 ½ cups bread flour (or all-purpose flour for a softer texture)
- 2 ¼ tsp active dry yeast (or instant yeast)
- ¼ cup granulated sugar
- 1 tsp salt
- 4 large eggs (at room temperature)
- ½ cup whole milk (or heavy cream for richer texture, warmed to ~100°F/38°C)
- ½ cup unsalted butter (softened)
- 1 cup semi-sweet or dark chocolate chips
For the Egg Wash:
- 1 large egg
- 1 tbsp milk or water
Optional Toppings:
- Pearl sugar or sliced almonds for added crunch
- Powdered sugar for dusting after baking
Instructions
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine warm milk with a pinch of sugar and yeast. Let it sit for 5–10 minutes until foamy. If using instant yeast, skip this activation step and add it directly to the flour.
- Mix the Dough: In a large mixing bowl, whisk together flour, sugar, and salt. Add the activated yeast mixture and eggs. Mix until combined, then gradually add the softened butter. The dough will be sticky at first but will come together as you knead.
- Knead the Dough:By Hand: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.With a Stand Mixer: Use a dough hook attachment on medium speed for 5–7 minutes until the dough is soft, slightly tacky, but not sticky.
Step 2: First Rise (Proofing)
- Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
- Let it rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
- Check readiness by pressing a finger gently into the dough—if it springs back slowly, it’s ready.
Step 3: Shape and Braid the Brioche
- Deflate and Divide:Punch down the risen dough to release air. Divide it into three equal pieces.
- Add Chocolate Chips:Roll each piece into a long log (about 12–14 inches). Flatten slightly, sprinkle chocolate chips evenly, then roll back into a log to encase the chocolate.
- Braid the Dough:Lay the three logs side-by-side, pinch the top ends together, and braid them gently. Pinch the bottom ends to seal and tuck both ends underneath for a neat finish.
Step 4: Second Rise
- Place the braided dough on a parchment-lined baking sheet.
- Cover loosely with a towel and let it rise for 30–45 minutes, or until puffy.
Step 5: Bake the Brioche
- Preheat Oven: 350°F (175°C).
- Egg Wash: Whisk together 1 egg with 1 tablespoon of milk or water. Brush generously over the dough for a glossy, golden crust.
- Bake: 25–30 minutes, until deep golden brown. If it browns too quickly, tent loosely with foil halfway through baking.
- Cool: Transfer to a wire rack to cool completely before slicing.
