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Chocolate Chip Brioche Recipe

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★★★★★

4.6 from 148 reviews

This Chocolate Chip Brioche recipe delivers soft, buttery, and slightly sweet rolls studded with rich chocolate chips. Perfect for breakfast, brunch, or a delightful snack, these brioche rolls combine a tender, fluffy texture with the irresistible aroma and taste of melted chocolate. Their golden-brown crust is sprinkled with sparkling sugar for an elegant finish, making them a crowd-pleaser for any occasion.

Ingredients

Scale

Liquid Ingredients

  • ½ cup water
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • 3 eggs
  • 1 egg (beaten, for egg wash)

Dry Ingredients

  • 3 tablespoons sugar
  • 3 ¾ cups all purpose flour (up to 4 cups if needed)
  • 1 ½ teaspoon salt
  • 2 teaspoons instant yeast
  • 1 ½ cups chocolate chips
  • Sparkling or pearl sugar, for topping

Instructions

  1. Prepare the Wet Ingredients: In a microwave-safe bowl or measuring cup, combine the water, milk, and butter. Microwave on low power for 45-60 seconds until the butter begins to melt and the mixture is warm. Stir until the butter fully dissolves.
  2. Mix the Dough: In the bowl of a stand mixer, combine the warm milk mixture, eggs, sugar, 3 ¾ cups flour, salt, and instant yeast. Attach the dough hook and mix on low speed until ingredients are combined. Increase speed to medium and knead for 8-10 minutes until dough is slightly sticky but pulls away from bowl sides. Add extra flour, 1 tablespoon at a time, if dough is too sticky.
  3. Add Chocolate Chips: Reduce the mixer speed to low and knead in the chocolate chips for 1-2 minutes, distributing them evenly without over-kneading to avoid breaking the chips or affecting dough texture.
  4. First Rise: Transfer dough to a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
  5. Shape the Rolls: Turn the risen dough onto a lightly floured surface. Divide into 18 equal pieces. Shape each piece into a smooth ball by pulling the dough sides and tucking ends underneath. Use lightly oiled hands or flour to manage stickiness.
  6. Second Rise: Line a baking sheet with parchment paper. Place dough balls on sheet spaced about 2 inches apart. Brush each with beaten egg and sprinkle with sparkling or pearl sugar. Cover loosely with greased plastic wrap. Let rise for about 45 minutes until puffy and nearly doubled.
  7. Preheat the Oven: During the final 10 minutes of the second rise, preheat your oven to 400°F (200°C) with the rack positioned in the center.
  8. Bake the Brioche: Place the baking sheet in the oven and bake for 15-17 minutes until the rolls are golden brown and sound hollow when tapped. Tent with foil if browning too fast.
  9. Cooling: Remove from oven and transfer rolls to a wire rack to cool slightly. Best served warm, or cooled completely and stored in an airtight container.

Notes

  • If dough is too sticky during shaping, lightly oil your hands instead of adding excess flour to maintain softness.
  • The pearl or sparkling sugar topping adds a delightful crunch and sweetness but can be omitted if unavailable.
  • To check doneness, rolls should sound hollow when tapped on the bottom.
  • These rolls freeze well; cool completely before freezing in airtight bags, and reheat gently before serving.
  • For a richer flavor, use whole milk and butter with higher fat content.

Keywords: Chocolate chip brioche, brioche rolls, homemade brioche, chocolate chip bread, breakfast rolls, sweet rolls

Find it online: https://kochenmitviktoria.com/chocolate-chip-brioche-recipe/