Description
Chocolate Chip Brioche Bread offers a buttery, cloud-like crumb that shatters into delicate flakes, balanced by the richness of molten chocolate. This recipe helps in mastering gluten development and temperature control.
Ingredients
Scale
500 g High-Protein Bread Flour
120 ml Whole Milk (Room Temp)
10 g Active Dry Yeast
70 g Granulated Sugar
4 units Large Eggs (Room Temp)
170 g Unsalted Butter (Softened)
8 g Fine Sea Salt
150 g Dark Chocolate Chips (60% Cacao)
Instructions
- Combine the warm milk, a tablespoon of sugar, and the yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy
- In a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add yeast mixture and eggs one at a time. Mix on low speed until a cohesive mass forms
- Increase the mixer speed to medium-low. Knead the dough for about 5-7 minutes until it clears the sides of the bowl
- With the mixer running, add softened butter one tablespoon at a time and knead for another 10 minutes until the dough is silky and elastic
- Gently fold in the dark chocolate chips at the lowest mixer setting
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1.5 to 2 hours
- Gently deflate the dough, divide into three pieces, roll into logs, and braid. Place in a greased loaf pan and let rise again for 45 to 60 minutes
- Brush with egg wash and bake at 350°F for 35 to 40 minutes until the internal temperature is 190°F
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack
Notes
Ensure butter is pliable, not melted for proper incorporation.
Use a digital scale for accurate measurement.
For a healthier profile, consider substitutions for flour and sugar.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 12g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg