Easy Braided Chocolate Chip Brioche Recipe

The soft, fluffy dough is enriched with butter and eggs, giving it a rich texture that pairs perfectly with the gooey chocolate chips nestled throughout. It rises beautifully while baking, forming a golden-brown, slightly crispy outside with a tender, soft inside. Braiding lends such an elegant touch to it, making this brioche an eye-catching centerpiece on your table.
This recipe is quite versatile, too-feel free to try a different type of chocolate or add extra ingredients like nuts or fruits desiccated for extra texture and flavor. It is ideal for sharing with the family and friends or simply enjoying on your own with a hot cup of coffee or tea.
Now, let’s get into how to make this irresistible braided chocolate chip brioche that is sure to impress anyone who tries it!

The Origins of Braided Chocolate Chip Brioche Recipe

Brioche originally came from northern France, particularly Normandy, and was reserved for aristocracy because of its rich ingredients, such as butter, eggs, and milk. It then became a staple in French bakeries. Braiding likely emerged to make the bread more visually appealing for special occasions. The addition of chocolate chips is more modern, bringing together the richness and buttery flavor of the traditional brioche with sweetness. Nowadays, braided chocolate chip brioche is a delicacy enjoyed all over the world as it combines classic French traditions with flavors of modern times.

Key Ingredients for Braided Chocolate Chip Brioche

To make a delicious, braided chocolate chip brioche, the key ingredients necessary for the perfect texture, flavor, and look of this sweet creation include the following:
1. All-Purpose Flour: provides the base of the dough for structure. You can also use bread flour if you want it to be even fluffier.
2. Sugar: adds sweetness to the dough, balancing the richness in the butter and chocolate chips.
3. Salt: improves the flavor in the dough, drawing out the sweetness of the sugar and richness of the butter

4. Active Dry Yeast: This yeast helps the dough rise and the brioche to become so soft and airy.
5. Milk: The milk adds moisture to the dough and contributes to how tender the brioche will be.
6. Eggs: Eggs confer soft and fluffy characteristics on the dough, adding richness and flavor to the dough.
7. Butter: The richness and tenderness of brioche depend on the main character-unsalted butter.
8. Chocolate Chips: This is the key to making this classic brioche into something sweet. Semi-sweet or dark chocolate chips work best, but feel free to experiment with milk chocolate or even flavored varieties.
9. Vanilla Extract: Adds a warm, aromatic flavor that goes great with the sweetness of the chocolate chips and richness of the brioche.

Health Benefits of Braided Chocolate Chip Brioche recipe

While the brioche has some advantages, it is also equally high in sugar and fat, so great caution should be taken not to overindulge in it-that it is also high in sugar and fat, so best enjoyed in moderation.

Braided Chocolate Chip Brioche Recipe From DelishDish!

Braided Chocolate Chip Brioche Recipe

Recipe by MaryCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

10-12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 4 cups (500g) all-purpose flour

• 1/2 cup (100g) sugar

• 1 packet (7g) active dry yeast

• 1 teaspoon salt

• 3 large eggs, at room temperature

• 1/2 cup (120ml) warm milk

• 1/2 cup (115g) unsalted butter, softened

• 1 teaspoon vanilla extract

Directions

• Prepare the Dough:
  In a large mixing bowl, mix the flour with sugar, yeast, and salt.
  Beat the eggs in another bowl, and mix in the milk and essence of vanilla.
  Gradually pour the wet mixture into the dry while mixing the mixture until dough is achieved.
  Add the softened butter, a tablespoon at a time, kneading the dough until it becomes smooth and elastic. This may take about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
  Once the dough is smooth, shape it into a ball, cover with a damp cloth, and let rise in a warm place until about doubled, 1-2 hours.
• First Rise:
  Shape the dough into a ball, cover it with a damp cloth, and place it in a warm place for about 1 to 2 hours till it has doubled in size
• Shape the Brioche:
  Preheat oven to 350°F – 175°C.
  Gently press down the dough to get rid of air after it rises.
  Divide dough into three equal portions. On lightly floured surface, roll each portion into long rope about 12 inches. Place the three ropes side by side and braid together, pinching the ends to seal the braid.
• Chocolate Chips: If you want chocolate chips evenly distributed across the middle of each braid, sprinkle them this way before braiding. If you like chocolate pockets throughout, mix in chocolate chips after the first rise.
• Second Rise:
  Place the braided dough onto a parchment-lined baking sheet. Cover with a damp cloth and let it rise further for 30-45 more minutes, puffed and a little bigger in size
• Egg Wash and Bake:
  Beat 1 egg and give the braids a golden finish by brushing over the top.
  Bake the brioche for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• Cool and Serve:
  Let the brioche cool for a while on a wire rack before slicing. Enjoy warm or at room temperature!

Notes

• This will result in a dense, buttery, and slightly sweet brioche that melts in one’s mouth-with melty chocolate chips-perfect for any occasion!

References

Cottage Cheese Recipe

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