Braided Chocolate Chip Brioche Recipe – Buttery, Fluffy & Irresistible

The Brioche That Feels Like a Hug

Alright, let’s be real—there’s something magical about braided chocolate chip brioche. It’s soft, buttery, and just the right amount of sweet. You pull apart a piece, and the layers practically melt in your mouth, with gooey chocolate peeking through. If you’ve never made brioche before, don’t worry—I promise it’s easier than it looks. And once you get the hang of it, you’ll be making this on repeat.

Think of it as the fancier, French cousin of classic sweet breads—except you don’t need to be a pastry chef to make it. We’ll walk through everything, from choosing the right chocolate to getting that golden-brown finish that makes it bakery-worthy. Plus, I’ll throw in some game-changing tips to help you nail it on the first try.

And hey, if you love baking, you might want to check out how to fix runny cornbread dressing or even try your hand at homemade sourdough bagels—both are guaranteed to level up your kitchen skills.

Let’s get into it!

Why You’ll Love This Braided Brioche

Before we start, let’s talk about why this recipe is a must-try:

• Buttery & Soft – This bread has that rich, tender texture that’s just unreal.
• Chocolate in Every Bite – Every slice has pockets of melted chocolate for the ultimate treat.
• Impresses Everyone – Looks fancy, but it’s easier than you think.
• Great for Breakfast or Dessert – French toast? Bread pudding? Straight from the loaf? Yes, yes, and yes.

Speaking of breakfast, if you’re looking for more delicious morning ideas, you’ve got to check out these fluffy pancakes—they’re a perfect match for this brioche.

Ingredients for the Best Chocolate Chip Brioche

The Basics

Here’s what you’ll need to make the softest, most flavorful brioche:

• All-Purpose Flour (or Bread Flour) – Gives structure while keeping it light.
• Eggs – Essential for that rich, tender crumb.
• Milk – Adds moisture and flavor. (Curious if you can swap it? Check out can you use milk in crème brûlée for some insights on dairy in baking!)
• Butter – The secret to that soft, melt-in-your-mouth texture.
• Sugar – Just enough to make it slightly sweet.
• Yeast – Active dry or instant both work.
• Salt – Balances the flavors.
• Chocolate Chips – The star of the show!

Choosing the Right Chocolate for Brioche Dough

Not all chocolate chips are created equal. If you want those perfect melty pockets, go for high-quality semi-sweet or dark chocolate instead of regular store-brand chips (they have stabilizers that prevent them from melting properly).

Want something different? Swap chocolate chips for cinnamon chips—seriously, you have to try this homemade cinnamon chips recipe for a fun twist.

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

Mixing and Kneading the Dough for the Perfect Brioche Texture

Start by warming the milk until it’s slightly warm but not hot. If it’s too hot, it can kill the yeast, and no one wants dense brioche. Stir in the sugar and yeast, then let it sit for about 5 minutes until it’s foamy. That’s your sign the yeast is alive and ready to work.

In a large bowl, mix the flour and salt. Add the eggs and yeast mixture, stirring until a sticky dough forms. Now comes the kneading. You can do this by hand or with a stand mixer fitted with a dough hook. Either way, knead for about 10 minutes until the dough is smooth and elastic.

At this point, it’s time for the butter. Add it in small pieces, kneading after each addition until fully incorporated. This is what gives brioche its signature texture. The dough might feel sticky, but resist the urge to add extra flour. Instead, let it rest for 10 minutes, and it will become easier to handle.

If your dough is feeling unmanageable, you might want to check out some general tips on working with soft dough, like the ones found in this guide on how to fix runny cornbread dressing. Many of the same principles apply here.

First Rise – Let the Chocolate Chip Brioche Dough Develop Flavor

Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise for about 1.5 to 2 hours or until it doubles in size. If your kitchen is on the cooler side, place the bowl in the oven with the light on to create a warm environment.

How to Braid Brioche Dough for a Bakery-Style Loaf

Once the dough has risen, punch it down gently to release air bubbles. Roll it out on a floured surface into a rectangle, then sprinkle chocolate chips evenly over the dough. Fold the dough over itself a few times to distribute the chocolate throughout.

Now, divide the dough into three equal pieces and roll them into logs. Braid them together just like you would a three-strand braid, pinching the ends to seal. If you’ve never braided dough before, don’t stress. Just keep it loose so the dough has room to expand during the second rise.

Second Rise – The Secret to a Fluffy Chocolate Chip Brioche Loaf

Place the braided loaf onto a parchment-lined baking sheet. Cover it loosely with plastic wrap and let it rise for another 45 minutes to an hour. It should look puffed but not overly airy.

While waiting, check out this homemade sweet potato pie recipe if you’re in the mood to plan your next bake. It pairs amazingly with brioche.

Baking Your Braided Brioche Bread to Golden Perfection

Preheat your oven to 350°F. Brush the top of the brioche with an egg wash (one egg beaten with a splash of milk) to get that glossy, golden crust. Bake for 25-30 minutes, or until it’s deep golden brown and sounds hollow when tapped on the bottom.

If your brioche browns too quickly, loosely tent it with foil halfway through baking. Let it cool for at least 15 minutes before slicing.

Expert Tips for Baking the Best Braided Brioche Loaf

Making brioche from scratch can feel like a project, but a few tricks will help you get bakery-level results.

1. Chill the Dough for Easier Handling – Brioche dough is naturally soft and sticky because of all the butter. If it’s hard to handle, refrigerate it for an hour after kneading. This makes braiding much easier and prevents the dough from spreading too much during baking.

2. Don’t Skip the Second Rise – It might be tempting to bake it right after braiding, but the second rise is what gives brioche its signature fluffiness. If you rush this step, you’ll end up with a denser loaf.

3. Use the Right Flour – Bread flour will give you a slightly chewier texture, while all-purpose flour makes it more tender. Both work, but if you want an ultra-soft crumb, stick with all-purpose.

4. Don’t Overdo the Chocolate – It’s easy to go overboard, but too many chocolate chips can weigh down the dough and create pockets where the bread doesn’t bake evenly. A good rule of thumb is about ¾ to 1 cup for a standard loaf.

5. Get a Deep Golden Crust – The secret? A generous egg wash. Brush the dough with a mixture of one beaten egg and a splash of milk right before baking. This gives it that rich, glossy finish that makes brioche irresistible.

And if you’re wondering how to store your brioche properly, the same principles apply as when storing sourdough bagels. Keep it in an airtight container at room temperature for a few days, or freeze slices for longer storage.

How to Store & Freeze Chocolate Chip Brioche Bread

At Room Temperature: Keep your brioche in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Avoid refrigerating it, as that can dry it out.

Freezing Whole: Wrap the cooled loaf in plastic wrap and then in foil before placing it in a freezer-safe bag. It’ll stay fresh for up to 2 months. Thaw at room temperature before serving.

Freezing Slices: If you prefer to freeze individual slices, layer parchment paper between them so they don’t stick together. You can toast slices straight from the freezer for an easy breakfast.

Best Ways to Serve and Enjoy Homemade Chocolate Chip Brioche

Brioche is delicious on its own, but it’s also an incredible base for other treats. Here are some ideas:

• French Toast – Thick slices of brioche make the best fluffy French toast. The buttery texture soaks up custard beautifully.
• Bread Pudding – Stale brioche is perfect for a rich bread pudding. If you love creamy, custard-like desserts, check out the difference between crème brûlée and custard for more inspiration.
• Nutella Brioche Sandwich – Slice the bread, spread some Nutella, and add a sprinkle of sea salt for the easiest dessert ever.
• Brioche Ice Cream Sandwich – Use toasted brioche slices as the base for homemade ice cream sandwiches.

If you want more meal ideas using pantry staples, take a look at how to jazz up a rotisserie chicken for quick and easy ways to elevate store-bought ingredients.

Conclusion – The Ultimate Homemade Treat

Making braided chocolate chip brioche at home is totally worth the effort. It’s buttery, fluffy, and packed with just the right amount of chocolate in every bite. Whether you enjoy it plain, toasted with butter, or turned into French toast, it’s guaranteed to become a favorite in your kitchen.

The best part? Once you get comfortable with the process, you can experiment with different fillings in your braided chocolate chip brioche loaf like cinnamon, nuts, or even a chocolate-hazelnut spread. Plus, if you ever find yourself with leftovers (which, let’s be real, probably won’t happen), consider using them in a bread pudding or a decadent dessert toast.

And if you’re interested in more delicious baking recipes, check out this classic southern sweet potato pie for another homemade treat that never disappoints.

Now, go grab your ingredients and give this recipe a shot—your kitchen is about to smell incredible!

FAQs: Answers to Your Braided Chocolate Chip Brioche Questions