If you're a fan of sweet bread and you crave the perfect balance between a delicious pastry and a rich chocolatey treat, I have a great Chocolate Brioche Bread recipe for you.
Although it looks complicated, there's no need to be intimated by the thought of making this buttery bread. In this post, I will teach you how to make chocolate brioche bread in an easy step-by-step process.
Elevating the classic brioche to the next level, our chocolate chip brioche recipe combines soft, buttery dough and chocolatey goodness.
If you are looking for another amazing recipe featuring a buttery brioche bread, try our Brioche French Toast Casserole Recipe.
Table of Contents
Are Brioche and Chocolate Babka the same?
When it comes to delightful baked goods, Chocolate Brioche and Chocolate Babka, although similar, are not the same.
Chocolate brioche, sometimes called "Brioche au Chocolat," combines a buttery brioche dough with the enchanting allure of chocolate. The dough itself is often infused with cocoa powder, resulting in a delicate chocolate essence woven throughout the entire sweet bread. Chocolate chunks or chips are generously swirled within the dough, creating pockets of melted chocolate as you tear into each luscious slice.
Chocolate babka, on the other hand, is a pastry known for its intricate layers and inviting swirls of chocolate. The dough is typically enriched with butter and eggs, resulting in a tender yet slightly denser texture compared to traditional brioche. What truly sets chocolate babka apart is its visually stunning appearance – the chocolate filling is generously spread between layers of dough, creating a mesmerizing spiral when baked.
Why You'll Love This Recipe
- No Need for a Heavy Duty Stand Mixer or Bread Machine - That's right! Many recipes for chocolate brioche use a heavy stand mixer with a dough hook attachment to do the kneading. In our recipe, we use a little elbow grease to make this delicious bread come together.
- Breakfast or dessert - you pick! I love to serve this with a fresh cup of coffee.
- Easy (even though it looks hard!) - Although it's an impressively beautiful treat, this easy recipe brings together the comforting essence of a sweet bread with the decadence of chocolate.
Equipment
- Large Mixing Bowl
- Rolling Pin
- Parchment Paper
- Large Baking Sheet
- Pastry Brush
- Cooling Rack
Ingredients
- Milk
- Instant Dry Yeast
- Brown Sugar
- All-purpose Flour
- Kosher Salt
- Large Eggs
- Unsalted Butter
- Semi-sweet Chocolate Chips
*For specific ingredient amounts, please scroll down to the recipe card.
Substitutions
- Mini Semi-Sweet Chocolate Chips can be used in place of the regular-sized ones. Adjust the amount so that it fills the dough like the larger size would.
- Instant Yeast: Active dry yeast can be used instead of instant yeast. Just make sure to activate it in a bit of warm water before using it in the recipe. Use the same amount as the instant yeast.
- Brown Sugar: You can substitute brown sugar with white granulated sugar or even coconut sugar for a different flavor profile.
- All-Purpose Flour: Whole wheat flour or a mix of whole wheat and all-purpose flour can be used for a heartier texture and nuttier flavor.
Variations
- Chocolate-Hazelnut Swirl Brioche: Add a layer of chocolate-hazelnut spread on the dough before rolling it up. Sprinkle chopped hazelnuts over the spread before rolling. This will give your brioche a delightful Nutella-inspired twist.
- Triple Chocolate Brioche: Incorporate three types of chocolate into your brioche: dark chocolate chips, white chocolate chips, and bittersweet chocolate chips. The combination of flavors and textures will be a chocolate lover's dream.
- Orange-Chocolate Brioche: Add a burst of citrus flavor by incorporating orange zest into the dough. You can even add a small amount of orange liqueur to the dough for an extra layer of depth.
- Raspberry-Chocolate Brioche: Before rolling up the dough, scatter fresh raspberries and chocolate chips on top. The combination of tartness from the raspberries and the richness of chocolate will be divine.
- Almond Joy Brioche: Mix chopped almonds, shredded coconut, and chocolate chips into the dough. This will give your brioche a delightful Almond Joy candy bar flavor.
- Cinnamon Chocolate Swirl Brioche: Incorporate a cinnamon-sugar mixture into the dough for a classic cinnamon roll twist. Add chocolate chips to the mixture for a decadent twist.
- Peanut Butter Chocolate Brioche: Swirl creamy peanut butter along with the chocolate chips inside the dough before rolling. The combination of peanut butter and chocolate is always a crowd-pleaser.
- Mint Chocolate Chip Brioche: Add a touch of mint extract to the dough for a refreshing twist. Fold in mini chocolate chips to resemble the classic ice cream flavor.
- Cherry-Chocolate Brioche: Fold in dried cherries and chocolate chips to the dough. The sweet-tart flavor of cherries will complement the chocolate beautifully.
- Chocolate Orange Brioche: Incorporate orange zest and orange extract into the dough for a citrusy kick. Add dark chocolate chips to complement the orange flavor.
Instructions
Step 1. In a small saucepan, warm the milk on the stovetop until steaming but not boiling.
Step 2. Pour the milk into a liquid measuring cup or small bowl. Add the yeast and 1 Tablespoon of brown sugar. Gently stir and set aside for 5 minutes.
Step 3. In a large bowl add the flour, salt, remaining 2 Tablespoons of brown sugar, milk mixture and 2 eggs. Mix until a wet sticky dough has formed.
Step 4. Add the softened butter to the dough. Fold and knead into the dough with a wooden spoon or your hands until no streaks of butter are left and the ingredients are fully incorporated.
Step 5. Transfer the dough to a lightly floured surface. The dough will still be sticky. Don’t add more than ¼ cup of flour while kneading the dough for 10 minutes.
Step 6. Place into a bowl and cover with plastic wrap or a damp tea towel and place in a warm place for the first rise 1 hour, or until doubled in size.
Step 7. Punch down the center of the dough and pull the edges toward the center and away from the sides of the bowl. Do this all the way around in a circle. Cover the dough again and let the dough rest for another hour.
Step 8. Line a large baking sheet with parchment paper. Set aside.
Step 9. Turn the dough out on a clean work surface and cut the dough into 4 even pieces.
Step 10. Roll out each piece of dough into a 4x10-inch rectangle using a rolling pin. Sprinkle the dough with a layer of chocolate chips, filling generously.
Step 11. Starting at the long edge, roll the dough, folding the chocolate chips into the log as it is formed. Pinch the edges of each log, which should now look like a long rope. Repeat this with the rest of the dough pieces.
Step 12. Take 2 logs and pinch the ends together. Create a twist with the bread by tightly folding over each other. Pinch the other ends to seal the twist. Use the edge of the twist to start creating a round swirl which will make the bread into a large braided loaf. Repeat this process with the other two logs.
Step 13. Line a large baking sheet with parchment paper. Place the rolls on the prepared baking sheet and cover with plastic wrap. Let the dough rise one last time for 30 minutes.
Step 14. Preheat oven to 350℉. Prepare the egg wash by whisking together the egg and milk. Brush on the brioche bread and bake for 18-20 minutes or until the tops of the loaves are golden brown.
Step 15. Transfer to a wire rack to cool for about 10 minutes before slicing or pulling apart to enjoy!
Storage and Freezing
Freshly baked chocolate brioche bread is best enjoyed within 2-3 days of baking if stored at room temperature in an airtight container or storage bag. The chocolate and moisture in the bread can lead to faster spoilage, so it's recommended to consume it relatively quickly.
If you expect not to finish the bread within a few days, you can extend its freshness by storing it in the refrigerator. Wrapped well in plastic wrap or foil and placed in an airtight container, it can last for about 5-7 days.
For longer storage, freezing is your best option. Place the chocolate brioche bread in a freezer bag for up to 2-3 months.
Pro Tip
In order to proof the yeast with warm milk, it should be between 100℉-110℉. If it's too warm, the milk will kill your yeast and the brioche won't rise. The yeast mixture should be about double in volume and foamy after sitting for 10 minutes. It should also have a "yeasty" aroma. If you don't see this, start a new batch of yeast.
It is very difficult to overwork it the dough, but how do you know if you've done enough? You can perform the windowpane test. Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded.
Brioche bread takes longer to rise because it has extra ingredients like butter, sugar, and eggs. These slow down the yeast, which makes the dough rise more slowly. The result is a richer flavor and a softer texture in the finished bread.
While the longer rising time might require more patience, it's this careful attention to the fermentation process that gives brioche bread its distinct flavor, texture, and aroma. Baking brioche is a balance between achieving the desired enriched characteristics while managing the yeast's slower pace in the presence of fat, sugar, and eggs.
Your brioche might not be fluffy because the dough needs more time to rise. Fluffiness comes from proper yeast activity and gluten development, so make sure to give it enough time to rest and rise before baking.
Chocolate Brioche Bread
Equipment
- Large Mixing Bowl
- Rolling Pin
- parchment paper
- Large Baking Sheet
- Pastry Brush
- Cooling rack
Ingredients
- ½ cup milk
- 1 ½ teaspoons instant yeast
- 3 Tablespoons brown sugar
- 2 cups all purpose flour
- ¼ teaspoon kosher salt
- 2 large eggs
- ⅓ cup unsalted butter softened to room temperature
- ½ cup semi-sweet chocolate chips
For the egg wash
- 1 large egg
- 1 teaspoon milk
Instructions
- In a small saucepan, warm the milk on the stovetop until steaming but not boiling.
- Pour the milk into a liquid measuring cup or small bowl. Add the yeast and 1 Tablespoon of brown sugar. Gently stir and set aside for 5 minutes.
- In a large bowl add the flour, salt, remaining 2 Tablespoons of brown sugar, milk mixture and 2 eggs. Mix until a wet sticky dough has formed.
- Add the softened butter to the dough. Fold and knead into the dough with a wooden spoon or your hands until no streaks of butter are left and the ingredients are fully incorporated.
- Transfer the dough to a lightly floured surface. The dough will still be sticky. Don’t add more than ¼ cup of flour while kneading the dough for 10 minutes.
- Place into a bowl and cover with plastic wrap or a damp tea towel and place in a warm place for the first rise 1 hour, or until doubled in size.
- Punch down the center of the dough and pull the edges toward the center and away from the sides of the bowl. Do this all the way around in a circle. Cover the dough again and let the dough rest for another hour.
- Line a large baking sheet with parchment paper. Set aside.
- Turn the dough out on a clean work surface and cut the dough into 4 even pieces.
- Roll out each piece of dough into a 4x10-inch rectangle using a rolling pin. Sprinkle the dough with a layer of chocolate chips, filling generously.
- Starting at the long edge, roll the dough, folding the chocolate chips into the log as it is formed. Pinch the edges of each log, which should now look like a long rope. Repeat this with the rest of the dough pieces.
- Take 2 logs and pinch the ends together. Create a twist with the bread by tightly folding over each other. Pinch the other ends to seal the twist. Use the edge of the twist to start creating a round swirl which will make the bread into a large braided loaf. Repeat this process with the other two logs.
- Line a large baking sheet with parchment paper. Place the rolls on the prepared baking sheet and cover with plastic wrap. Let the dough rise one last time for 30 minutes.
- Preheat oven to 350℉. Prepare the egg wash by whisking together the egg and milk. Brush on the brioche bread and bake for 18-20 minutes or until the tops of the loaves are golden brown.
- Transfer to a wire rack to cool for about 10 minutes before slicing or pulling apart to enjoy!
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