Braided Chocolate Chip Brioche Recipe | Soft, Buttery & Easy to Make

Introduction: My Love for Braided Chocolate Chip Brioche Recipe

Baking a braided chocolate chip brioche is a true labor of love. I still remember my first attempt—it was messy, sticky, and I ended up with chocolate chips scattered across my kitchen counter. But the moment I pulled that golden-brown, buttery, soft bread out of the oven, I knew it was worth every bit of effort.

The beauty of this Braided Chocolate Chip Brioche Recipe is its irresistible combination of rich, buttery dough and melty pockets of chocolate. It’s perfect for breakfast, dessert, or an afternoon treat with coffee. Whether you’re an experienced baker or a beginner, this guide will take you step by step through the process, ensuring your brioche turns out soft, fluffy, and beautifully braided.

Why You’ll Love This Braided Chocolate Chip Brioche Recipe

• Soft & Buttery: This homemade chocolate chip brioche has an incredibly light, fluffy texture thanks to its enriched dough.
• Chocolate in Every Bite: Braiding the dough with chocolate chips ensures perfect distribution.
• Versatile & Delicious: Enjoy it fresh, toasted with butter, or even turned into chocolate chip brioche French toast.
• Impressive & Fun to Make: The braid makes it look bakery-quality, but it’s easy to do at home.

Now, let’s dive into the key ingredients and step-by-step process to make this sweet braided brioche loaf from scratch!

Ingredients for the Perfect Braided Chocolate Chip Brioche Recipe

To make a Braided Chocolate Chip Brioche Recipe , you’ll need a few key ingredients that create its signature rich flavor and pillowy texture.

Brioche Dough Ingredients:

• 3 ½ cups (440g) bread flour – High-protein flour ensures the perfect texture.
• ¼ cup (50g) granulated sugar – Adds just the right amount of sweetness.
• 2 ¼ tsp (7g) instant yeast – Or substitute with active dry yeast (bloom in warm milk first).
• 1 tsp salt – Balances the flavor.
• 3 large eggs – Creates an enriched, tender dough.
• ½ cup (120ml) warm milk (about 90°F/32°C) – Helps activate the yeast.
• ½ cup (113g) unsalted butter, softened – Adds richness and softness.
• 1 tsp vanilla extract – Optional, but enhances the flavor.

Chocolate & Finishing Ingredients:

• ¾ cup (130g) mini chocolate chips – Mini chips distribute more evenly in the dough.
• 1 egg + 1 tbsp milk (for egg wash) – Gives the brioche a beautiful golden sheen.

How to Make Braided Chocolate Chip Brioche Recipe

Making a braided brioche bread recipe requires patience, but trust me—it’s worth it! Here’s a breakdown of the process:

Step 1: Preparing the Brioche Dough

1. Activate the Yeast (If Using Active Dry Yeast) – Mix the yeast with warm milk and let it sit for 5–10 minutes until foamy.
2. Mix Dry Ingredients – In a large bowl or stand mixer, whisk together bread flour, sugar, and salt.
3. Incorporate Wet Ingredients – Add the eggs, warm milk (or yeast mixture), and vanilla extract. Mix on low speed until combined.
4. Knead the Dough – Using a stand mixer with a dough hook, knead on medium speed for about 5 minutes until it starts to come together.
5. Add Butter Gradually – Slowly add softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding more.
6. Knead Until Smooth & Elastic – Continue kneading for 8–10 minutes, or until the dough is soft, slightly sticky, and passes the windowpane test (stretch it between your fingers; it should be thin enough to let light pass through without tearing).

Pro Tip: If the dough feels too sticky, resist the urge to add extra flour! Brioche dough is naturally soft due to the high butter content.

Step 2: First Proofing – Let the Dough Rise

• Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• If making the dough ahead of time, you can refrigerate it overnight (8–12 hours) for better flavor development.

Troubleshooting:

• If the dough isn’t rising, check that your yeast is active and that your proofing area is warm enough (ideally around 75-80°F/24-27°C).

Step 3: Adding Chocolate Chips Evenly

• Once the dough has doubled, gently punch it down to release air.
• Lightly flour your work surface and roll the dough into a large rectangle.
• Sprinkle the mini chocolate chips evenly over the dough.
• Fold the dough over itself a few times to distribute the chocolate evenly.

Why This Matters: Adding chocolate chips after kneading ensures they don’t melt into the dough during the kneading process.

Step 4: Shaping and Braiding the Dough

1. Divide the dough into three equal portions.
2. Roll each portion into a long rope (about 14–16 inches).
3. Lay the ropes side by side and pinch them together at one end.
4. Braid the dough, crossing the strands over one another, just like a classic three-strand braid.
5. Once braided, tuck the ends underneath to keep the shape secure.

Braiding not only makes the bread look stunning but also helps evenly distribute the chocolate chips.

Step 5: Second Proofing for Extra Softness

• Transfer the braided chocolate chip brioche onto a parchment-lined baking sheet.
• Cover loosely with plastic wrap and let it rise for another 30–45 minutes until puffy.

This second proofing is key to achieving a light and airy texture.

Quick Check: If you gently press the dough and it springs back slowly, it’s ready to bake!

Step 6: Baking to Golden Perfection

1. Preheat your oven to 350°F (180°C).
2. Egg Wash: Brush the top of the brioche with a mixture of beaten egg and milk for that signature glossy finish.
3. Bake for 40–45 minutes until the loaf is golden brown and sounds hollow when tapped.
4. Cool Completely: Let the bread cool on a wire rack for at least 20–30 minutes before slicing to prevent a gummy texture.

Braided Chocolate Chip Brioche Recipe FAQs

Brioche is a fascinating bread with a rich history, and if you’re wondering how it compares to other types of bread or how best to enjoy it, here are the answers to some of the most common questions.

Is braided brioche the same as challah?

Not quite! While both are soft, slightly sweet, and braided, there’s a key difference—brioche contains butter and milk, making it richer and more tender. Challah, on the other hand, is dairy-free because it’s a traditional Jewish bread often made for Shabbat and holidays.

What is the difference between chocolate babka and brioche?

Both feature soft, enriched dough and chocolate, but babka is usually layered with swirls of chocolate filling rather than having chocolate chips mixed into the dough. Babka also tends to have more sugar and sometimes includes a cinnamon-spiced chocolate filling.

How to eat chocolate chip brioche loaf?

There are endless ways to enjoy this sweet braided brioche loaf:

• Freshly sliced with a pat of butter
• Toasted with jam or Nutella
• Turned into French toast for a decadent breakfast
• Used in bread pudding for a rich dessert
• Made into a chocolate chip brioche sandwich with peanut butter or cream cheese

Why is my brioche not fluffy?

If your brioche turned out dense instead of light and airy, here are a few possible reasons:

• Not kneading long enough: Brioche dough needs to develop enough gluten to rise properly.
• Underproofing: If the dough doesn’t double in size during the first or second proofing, it won’t be as fluffy.
• Adding too much flour: Brioche dough is naturally sticky, and adding extra flour can make it too dense.
• Yeast wasn’t active: Always check that your yeast is fresh and that your dough rises properly before baking.

Expert Tips for Success the Braided Chocolate Chip Brioche Recipe

Making the perfect Braided Chocolate Chip Brioche Recipe takes patience, but here are some tips to ensure your bread turns out soft, fluffy, and full of chocolatey goodness every time.

✅ Use the right flour: Bread flour is best because it has more protein, which helps with gluten development.
✅ Proof at the right temperature: Too cold? The dough will take forever to rise. Too warm? It might rise too fast and collapse. Aim for around 75-80°F (24-27°C).

✅ Windowpane test is key: If you can stretch a piece of dough thin enough to see light through it without tearing, your gluten is developed enough.
✅ Don’t rush the proofing process: Longer proofing = better flavor. If you have time, refrigerate the dough overnight for an extra rich taste.
✅ Add chocolate chips at the right time: Mix them in after kneading to prevent them from melting into the dough.
✅ Egg wash for that golden crust: A mix of egg + milk creates a glossy, bakery-style finish.

Storage & Freezing Instructions

Brioche is best eaten fresh, but if you have leftovers, here’s how to keep it soft and delicious.

How to Store Brioche Bread

• Keep at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.
• If your kitchen is warm, store it in a bread box or a cool pantry to prevent drying out.
• Avoid storing it in the fridge—cold temperatures dry out bread faster!

Can You Freeze Brioche Dough or Bread?

Yes! Freezing is a great option for long-term storage.

Freezing Brioche Dough (Before Baking)

1. After the first proofing, punch down the dough and shape it into a ball.
2. Wrap tightly in plastic wrap, then place in a freezer bag.
3. Freeze for up to 3 months.
4. When ready to bake, thaw overnight in the fridge, then proceed with braiding and proofing.

Freezing Baked Brioche

1. Let the bread cool completely.
2. Wrap in plastic wrap and then in foil.
3. Store in the freezer for up to 3 months.
4. To reheat, thaw at room temperature and warm in the oven at 300°F (150°C) for 5–10 minutes.

How to Reheat Brioche Bread

• For a soft texture, wrap in foil and warm in the oven at 300°F for 5-10 minutes.
• For a toasted effect, slice and toast in a pan with a little butter.

More Delicious Bread Recipes to Try

If you loved this braided chocolate chip brioche recipe, here are some other delicious breads you’ll want to bake next!

🥃 Caribbean Festival Rum Cake – A rich, buttery cake soaked in rum for the ultimate indulgence.
🍓 Strawberry Ice Cream Bar – The perfect frozen treat to pair with warm brioche.
🍪 Madeleine Cookies with Cream – A classic French pastry that pairs beautifully with brioche.

Printable Braided Chocolate Chip Brioche Recipe Card

Braided Chocolate Chip Brioche Recipe

Ingredients

✅ Bread Dough:

• 3 ½ cups bread flour
• ¼ cup sugar
• 2 ¼ tsp instant yeast
• 1 tsp salt
• 3 large eggs
• ½ cup warm milk
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract

✅ Chocolate & Finishing:

• ¾ cup mini chocolate chips
• 1 egg + 1 tbsp milk (for egg wash)

Instructions

1️⃣ Make the Dough: Mix dry ingredients, then add eggs, milk, and vanilla. Knead and incorporate butter gradually.
2️⃣ First Proofing: Cover and let rise for 1-1.5 hours until doubled.
3️⃣ Add Chocolate Chips: Roll out the dough, sprinkle chips evenly, and fold.
4️⃣ Shape & Braid: Divide into three ropes, braid, and tuck the ends.
5️⃣ Second Proofing: Let rise for 30-45 minutes.
6️⃣ Bake: Brush with egg wash and bake at 350°F for 40-45 minutes until golden brown.
7️⃣ Cool & Enjoy: Let cool before slicing. Serve fresh, toasted, or turned into brioche French toast!

Final Thoughts About Braided Chocolate Chip Brioche Recipe

Baking a braided chocolate chip brioche might take a little patience, but the end result is totally worth it. With its soft, buttery texture and chocolate-studded layers, it’s a guaranteed crowd-pleaser. Whether you enjoy it warm with butter, toasted with jam, or as a base for decadent French toast, this brioche is pure homemade perfection.

Give it a try, and let me know how it turns out! And if you’re feeling adventurous, pair it with a Strawberry Ice Cream Bar for a warm-and-cold dessert combo. 🍞🍫🍓

Happy baking!