Chocolate Chip Brioche

This chocolate chip brioche loaf is tender, fluffy, and buttery, with a gorgeous deep golden exterior. It's dotted with rich dark chocolate chips.

📝 Ingredients

• 120 g (1/2 cup) lukewarm milk
• 2 1/2 teaspoons instant yeast or active dried yeast
• 50 g (1/4 cup) granulated sugar
• 500 g (4 cups) all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla paste
• 1 teaspoon salt
• 170 g (3/4 cup) butter, at room temperature, cubed
• 200 g (7oz) semi-sweet chocolate chips
• Large egg, whisked with 1 tablespoon water

👨‍🍳 Instructions

1. 1Add the warm milk, yeast, and sugar in...: Add the warm milk, yeast, and sugar in a stand mixer bowl fitted with a dough hook attachment. If using active dry yeast, let this mixture sit for 5-10 minutes until foamy.
2. 2Add eggs, flour, vanilla, and salt to the...: Add eggs, flour, vanilla, and salt to the milk mixture. Turn the mixer on low speed until it forms a thick and fairly stiff dough.
3. 3Add in the room temperature butter, a few...: Add in the room temperature butter, a few cubes at a time.
4. 4Turn the mixer to medium speed and keep...: Turn the mixer to medium speed and keep mixing until the sticky dough strengthens and passes the windowpane test. It should pull away from the sides of the bowl. Mix the dough for the best gluten development and brioche crumb for at least 15 minutes. The dough should feel very soft but strong.
5. 5Shape the dough into a ball and place...: Shape the dough into a ball and place it into a lightly oiled bowl. Cover the bowl with a lid or plastic wrap and let it proof in a warm place until doubled in size.
6. 6The dough can rise further in the refrigerator...: The dough can rise further in the refrigerator for extra flavor before being shaped. This is an optional step. Deflate the dough gently, and reshape it into a ball again. Cover it tightly and place it in the refrigerator for 8-12 hours. The cold dough will be stiff the next day, but it will loosen up when shaping it.
7. 7Line two 8.5 x4.5 inch (21x11cm) loaf pans...: Line two 8.5 x4.5 inch (21x11cm) loaf pans with parchment paper.
8. 8Pull the dough from the bowl onto a...: Pull the dough from the bowl onto a lightly floured work surface. Weigh the dough on kitchen scales and cut it into four even pieces.
9. 9Take one piece and shape it into a...: Take one piece and shape it into a rectangle. Press chocolate chips onto the bottom half of the rectangle, then fold it in half.
10. 10Press a few more chocolate chips on the...: Press a few more chocolate chips on the top, then gather the sides of the dough to create a ball, tucking the chocolate chips inside.
11. 11Turn the ball upside down so its seam...: Turn the ball upside down so its seam side down, rolling it on the bench slightly to create surface tension. Repeat with the remaining dough pieces and chocolate chips.
12. 12Place two dough balls into each of the...: Place two dough balls into each of the loaf pans.
13. 13Let the shaped dough rise in a warm...: Let the shaped dough rise in a warm spot until it has doubled.
14. 14Preheat the oven to 375°F/190°C.
15. 15When the bread has risen, gently whisk an...: When the bread has risen, gently whisk an egg and one tablespoon of water in a small bowl. Brush the tops of the dough with the egg wash.
16. 16Bake the chocolate brioche bread for approximately 30...: Bake the chocolate brioche bread for approximately 30 minutes until a deeply browned. If it's browning too fast, loosely cover the bread with aluminum foil after the first 20 minutes of baking. However, don't fear a deeply caramelized top - it brings great flavor.
17. 17Once baked, allow the brioche bread to cool...: Once baked, allow the brioche bread to cool before slicing.