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quikykitchen

Enjoy the rich, fluffy finish of this Chocolate Chip Brioche Bread—freshly baked, golden brown, and loaded with melty chocolate chips. The perfect sweet bread for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
15 minutes
Total Time 4 hours 15 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 3 ½ cups all-purpose flour
  • ⅓ cup granulated sugar divided
  • 1 tbsp active dry yeast
  • 1 tsp salt
  • 4 large eggs room temperature
  • ½ cup whole milk warmed to 100–110°F
  • 10 tbsp unsalted butter softened, cubed
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 egg for egg wash
  • 1 tbsp milk for egg wash

Instructions
 

  • In a small bowl, combine warm milk, 1 tablespoon of sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy.
  • In a stand mixer bowl, add flour, remaining sugar, and salt. Mix briefly to combine.
  • Add the eggs, vanilla extract, and activated yeast mixture to the dry ingredients. Mix until a dough forms.
  • Gradually add the softened butter, one cube at a time, mixing after each addition until fully incorporated.
  • Knead the dough on medium speed for 8–10 minutes until smooth, elastic, and slightly tacky.
  • Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
  • Punch down the dough and transfer it to a lightly floured surface. Gently knead in the chocolate chips.
  • Shape the dough into a loaf or braid, then place it into a greased 9x5-inch loaf pan or on a lined baking sheet.
  • Cover the shaped dough and let it rise for another 45–60 minutes, or until puffy.
  • Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg and milk for the egg wash.
  • Brush the top of the dough with egg wash and bake for 30–35 minutes, or until golden brown and cooked through.
  • Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Notes

Make sure your milk is warm (100–110°F) to properly activate the yeast without killing it.
Room temperature eggs and butter incorporate more easily into the dough for a smoother texture.
If your dough feels too sticky, avoid adding extra flour. Lightly flour your hands and surface instead.
For best flavor and texture, refrigerate the dough after the first rise and bake the next day.
Use high-quality chocolate chips or chunks for the best melt and flavor inside the bread.
You can braid the dough or bake it in a traditional loaf pan—both yield beautiful results.
Add orange zest, chopped nuts, or dried fruits for fun flavor variations.
Bread is done when golden brown and the internal temperature reaches 190°F.
Cool the bread fully before slicing to keep it soft and airy inside.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.