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Braided chocolate chip brioche with rich, swirled layers of chocolate filling, sliced to reveal its soft, fluffy texture, served on a wooden board.

Braided Chocolate Chip Brioche Recipe

Charlotte
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Prep Time 30 minutes
Cook Time 25 minutes
First Rise(Proofing) + Second Rise(Proofing) 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 8 Slices
Calories 300 kcal

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.

Nutrition

Calories: 300kcal
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