Extra-soft braided chocolate brioche

Ingredients

• 220 gstrong flour or T45 flour
• 30 gcocoa powder
• 1whole egg
• 50 gsugar
• 15 gfresh baker’s yeast
• 5 gsalt
• 70 gbutter
• 120 gwarm milk
• 130 gchocolate chips
• To brushwhole milk
• As neededpearl sugar and chocolate chips, to sprinkle

Instructions

1. 1

   Soften the butter

   Take the butter out of the fridge in advance so it softens. Warm the milk until lukewarm.

2. 2

   Mix the ingredients

   Sift the flour into a stand-mixer bowl or a large mixing bowl with the cocoa powder, sugar and salt. Add the milk, egg and crumbled fresh yeast. If using dried yeast, mix it with the milk and leave it for 5–10 minutes first.

3. 3

   Knead the dough

   Knead by hand or with a stand mixer on medium speed for about 10 minutes. Gradually add the butter in pieces and continue kneading until the dough pulls away from the sides of the bowl. Add the chocolate chips and knead for about 2 more minutes. The dough should be smooth, elastic and only slightly sticky.

4. 4

   Let it rise

   Cover the dough with a clean cloth and leave it to double in size for 1 hour at room temperature, away from draughts.

5. 5

   Knock back the dough

   Press down firmly on the dough to knock out the air.

6. 6

   Shape the braid

   Divide the dough into three equal-weight portions and roll each into a rope of the same length. Braid the ropes, then place the loaf on a baking tray lined with baking paper. Leave it to rise again in a warm place.

7. 7

   Glaze and top

   Preheat the oven to 180°C. Brush the braid with milk, then scatter pearl sugar and chocolate chips over it.

8. 8

   Bake the brioche

   Bake for 30–40 minutes. Leave the brioche to cool until just warm before serving.

What is chocolate brioche?

Brioche is a French enriched yeast bread, made tender with ingredients such as butter, milk and egg. This version adds cocoa to the dough and chocolate chips for pockets of melted chocolate.

The braid gives the loaf its familiar shape, while kneading and rising help create a soft, stretchy crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg, milk, flour and chocolate add some protein; serve a slice with yoghurt or fruit for a more balanced plate.

Choosing the flour and yeast

Flour: The recipe allows either strong flour or T45 flour. Sifting it with the cocoa helps distribute the dry ingredients evenly.

Yeast: The method specifies fresh yeast, crumbled into the bowl. If using dried yeast instead, stir it into the warm milk and leave it for 5–10 minutes before adding it.

Getting the dough texture right

Butter: Let it soften before kneading, then add it gradually once the dough has been worked for about 10 minutes. This gives it time to incorporate without leaving greasy pieces.

Chocolate: Add the chips after the dough has started to come together, then knead for about 2 minutes. Stop when the dough is smooth, elastic and only slightly sticky.

Rising and shaping the braid

First rise: Keep the covered dough at room temperature, away from draughts, for 1 hour or until it has doubled in size.

Braid: Knock back the dough, divide it into three equal-weight pieces and roll them to matching lengths. Braid them evenly and transfer the loaf to a lined baking tray before its second rise in a warm place.

Checking the bake

Oven: Bake at 180°C for 30–40 minutes. The recipe gives a time range, so keep an eye on the loaf as it approaches the shorter end.

Finish: Brush with milk and scatter over pearl sugar and extra chocolate chips before baking. Let the brioche cool until warm rather than cutting straight into it from the oven.

Serving the brioche

Warm slices bring out the soft crumb and melty chocolate. It works well on its own for breakfast or an afternoon snack.

For a more substantial plate, serve a slice with yoghurt or fruit. The loaf is also easy to portion once it has cooled enough to slice cleanly.

Recipe notes & tips

• Use lukewarm rather than hot milk so it is suitable for the yeast.
• Add the softened butter gradually instead of putting it all in at once.
• Keep the three dough ropes the same length for a more even braid.
• Leave the loaf to rise in a warm place for its second rise.
• Use baking paper to make it easier to lift the braid from the tray.

Variations

• Dried yeast: Mix it with the warm milk and leave it for 5–10 minutes as directed.
• Chocolate topping: Add extra chocolate chips over the glazed braid before baking.
• Pearl sugar: Scatter it over the loaf for a crunchy, sweet finish.
• Flour choice: Use either strong flour or T45 flour, as listed in the recipe.

Common mistakes to avoid

• Hot milk: It may be too hot for the yeast; warm it only until lukewarm.
• Butter added all at once: Add it in pieces gradually so it incorporates into the dough.
• Uneven ropes: Roll the three portions to the same length for a balanced braid.
• Draughty rising spot: Keep the covered dough away from draughts while it rises.
• Cutting it too soon: Let the loaf cool until warm so the crumb can settle.

How to store

Once completely cool, store the brioche in an airtight container at room temperature and eat within 2 days for the softest texture. Warm slices briefly in the oven before serving.

Frequently asked questions