How to Make Braided Chocolate Chip Brioche: Step-by-Step Guide

Introduction

Nothing quite like the aroma of freshly baked braided chocolate chip brioche filling your kitchen. This rich, buttery, slightly sweet bread is a French classic, made even more irresistible with melted chocolate chips in every bite. This brioche is a showstopper, ready for breakfast, as an afternoon treat, or as a dessert. Its versatility is sure to inspire your culinary creativity.

In this step-by-step guide, you’ll learn how to make the perfect brioche dough, master the braiding technique, and bake a soft, fluffy, and golden brown loaf. You can create a bakery-quality brioche right at home, joining a community of home bakers who share a love for simple, delicious treats. So, let’s get started and bring this joy of baking to your table!

Ingredients and Preparation

1. Essential Ingredients for Brioche Dough

Brioche, a French pastry with a rich history, is a versatile and delicious bread that can be enjoyed in various forms. You need a well-balanced combination of ingredients to make the perfect braided chocolate chip brioche. Each component is crucial in creating the rich, soft, and fluffy texture that makes brioche unique. Here’s a breakdown of the key ingredients and their importance in your dough:

Flour: The Foundation of Your Dough

The type of flour you use determines the structure of your brioche. All-purpose flour works well, but for a more tender and airy texture, you can use bread flour with a higher protein content to develop stronger gluten strands. Gluten helps the dough stretch while maintaining its shape, which is essential for braiding.

Active Dry Yeast: The Leavening Agent

Yeast is responsible for making your brioche rise. Active dry yeast and instant yeast are both excellent choices. The yeast ferments the sugars in the dough, producing carbon dioxide, creating air pockets and giving the bread a light texture. Activate the yeast properly in warm milk (about 100–110°F or 38–43°C) to ensure a good rise.

Eggs: Adding Richness and Structure

Brioche is an enriched dough containing eggs and butter for a soft crumb and tender texture. Eggs contribute to moisture, structure, and a golden colour in the final bake. Using room-temperature eggs ensures they incorporate evenly into the dough, creating a smooth consistency.

Butter: The Secret to a Buttery Brioche

One of the defining features of brioche is its buttery richness. High-quality unsalted butter gives the dough a soft, melt-in-your-mouth texture. It also enhances the flavour and helps create the light, flaky layers that make brioche special. Adding softened butter gradually during kneading ensures it is fully incorporated without making the dough greasy.

Sugar: A Touch of Sweetness

Sugar sweetens the dough and feeds the yeast, helping it ferment and rise. It also contributes to the soft, tender crumb and a slightly caramelized crust when baked. You can adjust the sugar amount depending on your sweetness preference.

Milk: For a Soft and Tender Texture

Milk provides moisture, richness, and tenderness to the dough. Using warm whole milk helps activate the yeast and creates a softer texture than water. For a dairy-free alternative, you can substitute milk with almond or oat milk, though the flavour and texture may vary slightly. Similarly, you can use honey or maple syrup instead of sugar for a healthier option.

Salt: Balancing the Flavors

Salt is crucial in brioche dough as it helps control yeast activity and enhances flavour. Without salt, the bread can taste bland. However, not adding salt directly to the yeast is important, as it can slow down fermentation. Instead, mix it with the flour before incorporating it into the dough.

Chocolate Chips: The Indulgent Addition

The star ingredient of this recipe—chocolate chips—adds sweetness and richness to every bite. Semi-sweet or dark chocolate chips work best as they balance the dough’s sweetness. You can also chop a high-quality chocolate bar for a more luxurious melt-in-your-mouth effect. You can substitute chocolate chips with cinnamon, nuts, or dried fruit if you prefer a different flavour profile.

Egg Wash: The Finishing Touch

Before baking, brushing the braided dough with an egg wash (a mixture of egg and milk or water) gives it a beautiful golden-brown crust with a glossy finish. This step enhances the appearance and texture of the brioche, making it look bakery-worthy.

2. Mixing and Kneading the Dough

Mixing and kneading is crucial for developing the right texture in your braided chocolate chip brioche. Proper mixing ensures all ingredients are well incorporated, while kneading helps develop gluten, giving the bread a light, airy, and elastic structure. Below is a step-by-step breakdown of how to mix and knead your brioche dough to perfection.

Step 1: Activating the Yeast

Before you start mixing, activating the yeast (if using active dry yeast) is important to ensure a good rise.

How to Activate Yeast:

1. Warm ½ cup of milk (whole milk works best) to 100–110°F (38–43°C). Be careful not to overheat, as high temperatures can kill the yeast.
2. Stir in 2 teaspoons of sugar and 2¼ teaspoons of active dry yeast. The sugar helps the yeast activate faster.
3. Let the mixture sit for 5–10 minutes until it becomes foamy. If the yeast doesn’t foam, it may be expired, or the milk may have been too hot or cold.

You can skip this step and mix it directly with the dry ingredients for instant yeast.

Step 2: Mixing the Dough

Now that your yeast is ready, it’s time to mix the dough.

1. Combine Dry Ingredients:

• In a large mixing bowl or stand mixer, whisk together:
  • 3½ cups all-purpose flour (or bread flour for extra chewiness)
  • ¼ cup granulated sugar
  • 1 teaspoon salt

2. Add Wet Ingredients:

• Create a well in the centre of the flour mixture and add the following:
  • Yeast mixture (activated yeast in warm milk)
  • 3 large eggs (room temperature, lightly beaten)
• Using a dough hook attachment on a stand mixer or a wooden spoon, mix the ingredients on low speed until they come together into a shaggy dough.

Step 3: Incorporating the Butter

Brioche dough is enriched with butter, which makes it soft and tender. However, adding it all at once can cause the dough to separate. The key is to add it gradually.

1. Cut 6 tablespoons of unsalted butter into small cubes and let it soften at room temperature.
2. Increase the mixing speed to medium-low and add the butter one piece at a time, allowing each piece to fully incorporate before adding the next.
3. Mix until the butter is fully absorbed and the dough becomes smooth, elastic, and slightly sticky. This step takes about 8–10 minutes.

The dough may seem too soft or sticky at this stage, but avoid adding extra flour unless it’s too wet to handle. Over-flouring can make the brioche dense instead of light and airy.

Step 4: Kneading the Dough

Using a stand mixer, the dough should be kneaded for 8–10 minutes until it becomes smooth and pulls away from the sides of the bowl.

For hand-kneading, follow these steps:

1. Lightly flour a clean surface and turn out the dough.
2. Use the push-pull technique—push the dough forward with the heel of your hand, then fold it back over itself.
3. Continue kneading for 10–12 minutes, stretching and folding the dough to develop gluten.
4. The dough is ready when it feels smooth, elastic, and slightly tacky but not overly sticky.

To test if your dough is properly kneaded, perform the windowpane test:

• Take a small piece of dough and gently stretch it between your fingers.
• The gluten is well-developed if it forms a thin, translucent “window” without tearing.

Step 5: Adding the Chocolate Chips

1. Once the dough is well-kneaded, gently fold in ¾ cup of chocolate chips.
2. Make sure the chips are evenly distributed throughout the dough without overworking it.
3. If the dough becomes too warm and sticky, chill it in the fridge for 15 minutes before proceeding to the next step.

Step 6: First Rise (Bulk Fermentation)

Once your dough is mixed and kneaded, it needs time to rise.

1. Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
2. Let it rise in a warm, draft-free place for 1.5 to 2 hours or until it doubles in size.
3. If your kitchen is cold, place the bowl in a slightly warmed oven (turned off) to speed up the rise.

3. First Rise: Proofing the Dough

Proofing, the first rise, is crucial in making braided chocolate chip brioche. This process allows the yeast to ferment, producing carbon dioxide that creates air pockets, resulting in a light, airy, and tender texture. Proper proofing ensures the dough develops flavour, structure, and volume before shaping and braiding. Let’s dive into the key steps for achieving the perfect first rise.

Step 1: Transfer the Dough to a Bowl

Once you’ve mixed and kneaded the brioche dough, it’s time to prepare it for the first rise.

1. Lightly grease a large mixing bowl with a thin layer of butter or neutral oil (vegetable or canola oil). This prevents the dough from sticking as it rises.
2. Place the dough into the greased bowl and turn it once so all sides are lightly coated with oil. This keeps the dough from drying out.

Step 2: Cover the Dough Properly

To create the ideal environment for proofing, you need to cover the dough to retain moisture and warmth.

• Use plastic wrap or a clean kitchen towel to cover the bowl.
• Avoid using a tight lid, as the dough needs space to expand.

Covering the dough prevents it from developing a dry crust, which can hinder proper rising.

Step 3: Choosing the Right Proofing Location

Brioche dough rises best in a warm, draft-free environment. The ideal proofing temperature is 75–85°F (24–29°C). Here are some perfect places to let your dough rise:

• Room Temperature: Leave the covered bowl on the counter if your kitchen is warm.
• Oven Proofing: If your kitchen is cool, place the bowl inside an off-oven with the oven light on to create a slightly warm environment.
• Microwave Proofing: Heat a cup of water in the microwave for a minute, then place the covered dough inside. The steam and residual warmth create the perfect proofing environment.

Tip: Avoid placing the dough in direct sunlight or near heat sources, as excessive heat can cause uneven fermentation.

Step 4: How Long Should Brioche Dough Rise?

Brioche is an enriched dough containing butter, eggs, and sugar, which slows down fermentation compared to regular bread dough. The first rise should take 1.5 to 2 hours or until the dough has doubled.

• If the dough hasn’t doubled, rest for another 30 minutes.
• The yeast may be overactive if the dough rises too quickly, leading to less flavorful bread. A slower rise results in a better taste and texture.

Optional Cold Fermentation:

For deeper flavour and better texture, refrigerate the dough overnight (8–12 hours) after an initial 30-minute rise at room temperature. Cold fermentation slows yeast activity, enhancing the brioche’s rich, buttery flavour.

Step 5: How to Tell If the Dough Has Risen Properly

To check if your dough is ready for the next step, use the finger dent test:

1. Gently press your finger into the dough about ½ inch deep.
2. If the indentation slowly springs back, the dough is properly proofed.
3. If the indentation stays without bouncing back, the dough is over-proofed, which may cause it to collapse. You can still proceed, but the texture might be slightly denser.
4. If the indentation fills back quickly, the dough needs more time to rise.

Step 6: Deflating the Dough (Punching Down)

Once the dough has completed its first rise, it must be gently deflated before shaping.

1. Lightly flour your hands and gently press down on the dough to release some trapped air.
2. Turn the dough onto a lightly floured surface and knead it 2–3 times to redistribute the yeast.
3. Now, the dough is ready for shaping and braiding!

Important: Avoid aggressively punching or over-kneading, as this can break down the gluten structure and cause a dense texture.

Braiding, Baking, and Serving

Braiding the Brioche Dough

Braiding the brioche dough is a key step in creating the signature look and texture of this rich, buttery bread. A well-braided brioche enhances the bread’s presentation and ensures an even bake, allowing for a soft, fluffy interior with a golden, slightly crisp crust. While braiding may initially seem challenging, following a structured approach will make the process simple and enjoyable.

Step 1: Preparing the Dough for Braiding

Before braiding, ensure the dough is properly proofed and slightly firm. If the dough is too soft or sticky, it may not be easy to handle, so chilling it in the refrigerator for 15–20 minutes can make braiding easier.

1. Lightly flour a clean surface to prevent sticking.
2. Transfer the risen dough onto the floured surface and gently press it to release excess air.
3. Divide the dough into equal portions based on the type of braid you are making.

For a three-strand braid, divide the dough into three equal pieces. For a six-strand braid, divide it into six equal pieces. Ensuring equal portions helps achieve a symmetrical and evenly baked brioche.

Step 2: Rolling the Dough into Strands

Once the dough is divided, it’s time to shape each piece into long strands.

1. Take one piece of dough and gently roll it out using both hands, starting from the centre and working outward.
2. Roll the dough into a 12–16-inch rope (depending on the size of your loaf).
3. Repeat the process with the remaining pieces, ensuring all strands are of equal length and thickness.

If the dough resists rolling or shrinks back, rest for 5–10 minutes to relax the gluten before trying again. This prevents excessive stretching, which can cause uneven braiding.

Step 3: Arranging the Strands for Braiding

Now that the strands are ready arrange them on your work surface in the correct order for braiding.

• For a three-strand braid, align the three ropes parallel to each other and pinch them together at one end.
• For a six-strand braid, arrange the strands side by side, pinching them together at the top to secure them.

Keeping the strands evenly spaced ensures the braid retains its shape during baking.

Step 4: Braiding the Dough

The braiding technique varies depending on the number of strands used. Below are two common methods:

Three-Strand Braid (Simplest Method)

1. Cross the right strand over the middle strand, making it the new centre.
2. Take the left strand and cross it over the new middle strand.
3. Repeat the process, alternating right and left, until you reach the end.
4. Pinch the ends together to secure the braid and tuck them slightly under for a neat finish.

Six-Strand Braid (Advanced Technique)

1. Number the strands from left to right (1 to 6) to keep track of them.
2. Take strand 1 (leftmost) and bring it over strands 2 and 3, then tuck it under strand 4.
3. Move strand 6 (rightmost) over strand 5 and under strand 4.
4. Repeat the pattern, alternating sides, until the entire loaf is braided.
5. Pinch and tuck the ends neatly to maintain the loaf’s structure.

If braiding is complicated, practising string or rope can help develop confidence before working with the dough.

Step 5: Transferring the Braided Dough to a Baking Sheet

Once braided, gently lift the dough and transfer it to a parchment-lined baking sheet or a loaf pan if you prefer a structured shape. If the dough stretches slightly during transfer, carefully reshape it by adjusting the strands.

Step 6: Final Proofing Before Baking

The braided brioche needs a final proofing session to allow the dough to relax and rise before baking.

1. Cover the braided dough loosely with plastic wrap or a kitchen towel to prevent drying.
2. Let it rest in a warm, draft-free area for 45 minutes to 1 hour or until it becomes puffy and slightly larger.

Avoid over-proofing at this stage, as excessive rising can cause the braid to lose definition in the oven.

Baking to Perfection

Baking is the final and most crucial step in making braided chocolate chip brioche. A well-baked brioche should have a golden-brown crust, a soft interior, and a rich buttery aroma. The perfect oven temperature, baking time, and finishing touches are the key to perfection.

Step 1: Preheating the Oven

Before placing the brioche in the oven, it’s essential to preheat the oven to 350°F (175°C). A preheated oven ensures even baking and prevents undercooked or dense spots inside the bread.

If your oven has hot spots, consider using an oven thermometer to verify the accuracy of the temperature. Uneven heat can cause some parts of the brioche to brown too quickly while others remain pale.

Step 2: Applying the Egg Wash

An egg wash is key to achieving the brioche’s signature shiny, golden crust. It also enhances the bread’s texture and adds slightly crispness to the outer layer.

To prepare the egg wash:

• Whisk one egg with one tablespoon of milk or water until well combined.
• Using a pastry brush, gently apply a thin, even layer of the egg wash over the braided dough.

Tips:

• Avoid using too much egg wash, as excess liquid can pool in the crevices and cause uneven browning.
• Use an egg yolk-only wash mixed with a teaspoon of cream for a darker, richer colour.
• For a lighter, golden finish, use an egg white-only wash.

Step 3: Baking the Brioche

Place the braided brioche on the middle rack of the preheated oven. Bake for 25–30 minutes, depending on the size of the loaf.

The dough will rise further during baking, creating a light and airy crumb inside. The butter and eggs in the dough will contribute to the deep golden colour of the crust.

Tips for Even Baking:

• Rotate the baking sheet halfway through baking to ensure even browning.
• If the top starts browning too quickly, loosely cover the brioche with aluminium foil to prevent over-darkening while allowing the inside to bake fully.

Step 4: Checking for Doneness

To ensure the brioche is baked perfectly, check for these signs:

• Golden Brown Crust: The surface should be golden brown with a glossy finish.
• Hollow Sound: Tap the bottom of the loaf—if it sounds hollow, the brioche is fully baked.
• Internal Temperature: Use a digital thermometer to check the bread’s temperature. A fully baked brioche should register 190–200°F (88–93°C) in the centre.

If the loaf appears too pale, bake it for 3–5 minutes, keeping a close eye on the crust to prevent burning.

Step 5: Cooling the Brioche

After removing the brioche from the oven, allow it to cool on a wire rack for at least 30 minutes before slicing.

• Cooling is crucial as it allows the bread’s structure to set properly. Slicing too early may result in a gummy texture.
• If baked in a loaf pan, carefully remove the bread after 5–10 minutes of cooling to prevent condensation from forming on the bottom.

Step 6: Storing the Brioche

If you don’t plan to consume the brioche immediately, proper storage will help maintain its freshness.

• Store at room temperature in an airtight container or plastic wrap for up to 3 days.
• For longer storage, freeze slices or whole loaves in a sealed freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Serving and Storing the Brioche

Once your braided chocolate chip brioche has cooled to perfection, it’s time to enjoy the fruits of your labour! Whether served fresh or stored for later, knowing the best ways to serve and store your brioche will ensure that it remains delicious for as long as possible.

Serving Suggestions for Braided Chocolate Chip Brioche

There are countless ways to enjoy braided chocolate chip brioche. Whether you’re serving it for breakfast, dessert, or as a snack, here are some ideas to elevate your experience:

1. Classic Slices with Butter
2. For a simple yet delightful treat, slice the brioche and spread softened butter on each piece. The richness of the brioche pairs perfectly with the creamy butter, offering a melt-in-your-mouth experience. You can also drizzle some honey or maple syrup for extra sweetness.
3. French Toast with Brioche
4. Brioche makes an excellent base for French toast because of its rich, fluffy texture. Dip the slices in an egg and milk mixture, then fry until golden and crisp. Mix powdered sugar, fresh berries, and a syrup drizzle for an indulgent breakfast.
5. Brioche with Ice Cream or Whipped Cream
6. For a luxurious dessert, toast slices of brioche and serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. The chocolate chips in the brioche will melt slightly, adding a delightful gooey texture that complements the cold creaminess of the ice cream.
7. Fruit Jam or Nut Butters
8. Brioche also works wonderfully with various spreads like fruit preserves or nut butter. Try strawberry jam or even a spread of almond butter for a balanced combination of sweetness and nuttiness.
9. As part of a Brunch Spread
10. Serve brioche as part of a brunch platter alongside other pastries, fresh fruits, cheeses, and cold cuts. Its buttery, slightly sweet flavour complements savoury dishes and creates a well-rounded spread for your guests.
11. Brioche Sandwiches
12. Slices of brioche are used as the base for sweet and savoury sandwiches. For a sweet version, try a combination of cream cheese and fresh berries, or for a savoury twist, layer the brioche with smoked salmon, cream cheese, and herbs.

Storing Braided Chocolate Chip Brioche

To keep your braided chocolate chip brioche fresh and enjoyable for as long as possible, follow these storage tips:

1. Storing at Room Temperature
2. If you plan to enjoy the brioche within 3–4 days, you can store it at room temperature. Wrap the loaf tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Keep it in a cool, dry place, away from direct sunlight.
3. Freezing Braided Chocolate Chip Brioche
4. For longer storage, freezing is the best option. Brioche freezes well and retains its texture and flavour after being thawed. Here’s how to freeze it:
   • Allow the brioche to cool completely before freezing.
   • Slice the loaf into individual pieces if you prefer to pull out smaller servings.
   • Wrap each slice or the whole loaf tightly in plastic wrap and place it in a freezer-safe bag or container. Make sure to squeeze out excess air to prevent freezer burn.
   • Label the container with the date for easy reference. The brioche can be frozen for up to 3 months.
5. When ready to eat, remove the slices or loaf from the freezer and let them thaw at room temperature for about 2 hours. You can also warm slices in the oven at 350°F (175°C) for 5–10 minutes to refresh them and return them to their original texture.
6. Refrigerating Brioche
7. While storing brioche in the fridge is not ideal because it can cause the bread to dry out and lose its fluffiness, you can refrigerate it in an airtight container if necessary. Just be sure to consume it within a couple of days. If you’re refrigerating leftover French toast, this method works well, and reheating it in a toaster oven can bring back some of its crispiness.

Reviving Stale Brioche

If your brioche has become a little stale but you’re not ready to throw it away, there are ways to bring it back to life:

• Toaster or Oven: Slice the brioche and warm it in a toaster or oven at 350°F (175°C) for about 5 minutes. This will help revive the soft texture and crisp up the crust.
• French Toast or Bread Pudding: Another great way to use stale brioche is to turn it into French toast or a rich bread pudding. These dishes allow you to incorporate slightly stale bread without sacrificing flavour.

Conclusion

Making braided chocolate chip brioche from scratch may seem complex, but it’s an incredibly rewarding baking project. With the right steps and ingredients, you’ve not just baked a bread, but mastered a culinary art. You’ve learned to prepare the dough, allow it to rise, shape the braid, and bake it perfectly. This soft, buttery bread, studded with rich chocolate chips, will surely impress your family and friends, whether served for breakfast, dessert, or as a special treat.

If you’re feeling adventurous, feel free to unleash your creativity with different variations! Add some chopped nuts for extra crunch, sprinkle cinnamon into the dough for a warm, spiced flavour, or even include a splash of vanilla extract to elevate the sweetness of the brioche. The beauty of this recipe is its versatility, allowing you to tailor it to your taste and make it uniquely yours.

We’re excited to hear about your baking adventure! Share your results, any creative twists you added, or any questions you may have in the comments section below. We’re here to guide you if you need any help. Enjoy the process of baking, and savour every bite of your homemade braided chocolate chip brioche!