French bakers add chocolate chips to brioche dough after the final rise—earlier timing makes chips sink and burn.
Pull-Apart Chocolate Chip Brioche
Indulge in the ultimate breakfast treat with our Pull-Apart Chocolate Chip Brioche! This heavenly loaf boasts a tender, airy texture, generously studded with rich chocolate chips that melt in your mouth. With a simple mix of buttery dough and a sprinkle of sweetness, this delightful brioche is sure to become your new morning favorite!
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 80 g of softened butter (5.6 tbsp)
- 2 eggs
- 1 egg yolk and 1 tablespoon of milk for brushing
- 200 g of warm milk (7.06 oz)
🫙Pantry Staples(4)
- 150 g of dark chocolate chips (5.29 oz)
- 9 g of dry baker's yeast (0.32 oz)
- 500 g of T45 flour (4 cup)
- 70 g of brown sugar or granulated sugar (0.35 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
In 200 g of warm milk, pour 9 g of dry baker's yeast and let it sit for 5 minutes.
- 2
In a bowl, combine 500 g of T45 flour, 2 eggs, 70 g of brown sugar or granulated sugar, 1 teaspoon of salt, and the yeast mixture. Mix well.
- 3
Knead the dough and then add 80 g of softened butter. Knead again until smooth.
- 4
Fold in 150 g of dark chocolate chips.
- 5
Shape the dough into a ball and let it rise for at least 2 hours.
- 6
Once risen, deflate the dough and divide it into two parts.
- 7
Shape one part into a braided loaf and the other into five small balls for a round brioche.
- 8
Let the shaped dough rise for another hour.
- 9
Brush the brioche with a mixture of 1 egg yolk and 1 tablespoon of milk.
- 10
Bake at 165 degrees Celsius (fan oven) for 25 minutes. If the top browns too quickly, cover with aluminum foil.
💡 Pro Tips
- ✓Warm your milk to exactly 100-110°F (38-43°C) because yeast dies above 120°F and activates poorly below 95°F, affecting fermentation speed and dough rise.technique100-110°F
- ✓Add butter only after initial gluten development because fat coats flour proteins and prevents proper gluten formation, reducing dough strength by up to 30%.timing30% strength reduction
- ✓Chill chocolate chips for 30 minutes before folding in so they don't melt from dough friction and create streaky, muddy brioche instead of distinct chips.ingredient30 minutes
- ✓Proof your shaped brioche at 75-80°F because brioche's high butter content needs controlled temperature - too warm melts butter, too cool stalls yeast activity.technique75-80°F
- ✓Test doneness with an instant-read thermometer at 190-195°F internal temperature because brioche's rich dough can appear golden while remaining underbaked in the center.equipment190-195°F
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
Share this recipe
French bakers add chocolate chips to brioche dough after the final rise—earlier timing makes chips sink and burn.
Pull-Apart Chocolate Chip Brioche
Indulge in the ultimate breakfast treat with our Pull-Apart Chocolate Chip Brioche! This heavenly loaf boasts a tender, airy texture, generously studded with rich chocolate chips that melt in your mouth. With a simple mix of buttery dough and a sprinkle of sweetness, this delightful brioche is sure to become your new morning favorite!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 80 g of softened butter (5.6 tbsp)
- 2 eggs
- 1 egg yolk and 1 tablespoon of milk for brushing
- 200 g of warm milk (7.06 oz)
🫙Pantry Staples(4)
- 150 g of dark chocolate chips (5.29 oz)
- 9 g of dry baker's yeast (0.32 oz)
- 500 g of T45 flour (4 cup)
- 70 g of brown sugar or granulated sugar (0.35 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
In 200 g of warm milk, pour 9 g of dry baker's yeast and let it sit for 5 minutes.
- 2
In a bowl, combine 500 g of T45 flour, 2 eggs, 70 g of brown sugar or granulated sugar, 1 teaspoon of salt, and the yeast mixture. Mix well.
- 3
Knead the dough and then add 80 g of softened butter. Knead again until smooth.
- 4
Fold in 150 g of dark chocolate chips.
- 5
Shape the dough into a ball and let it rise for at least 2 hours.
- 6
Once risen, deflate the dough and divide it into two parts.
- 7
Shape one part into a braided loaf and the other into five small balls for a round brioche.
- 8
Let the shaped dough rise for another hour.
- 9
Brush the brioche with a mixture of 1 egg yolk and 1 tablespoon of milk.
- 10
Bake at 165 degrees Celsius (fan oven) for 25 minutes. If the top browns too quickly, cover with aluminum foil.
💡 Pro Tips
- ✓Warm your milk to exactly 100-110°F (38-43°C) because yeast dies above 120°F and activates poorly below 95°F, affecting fermentation speed and dough rise.technique100-110°F
- ✓Add butter only after initial gluten development because fat coats flour proteins and prevents proper gluten formation, reducing dough strength by up to 30%.timing30% strength reduction
- ✓Chill chocolate chips for 30 minutes before folding in so they don't melt from dough friction and create streaky, muddy brioche instead of distinct chips.ingredient30 minutes
- ✓Proof your shaped brioche at 75-80°F because brioche's high butter content needs controlled temperature - too warm melts butter, too cool stalls yeast activity.technique75-80°F
- ✓Test doneness with an instant-read thermometer at 190-195°F internal temperature because brioche's rich dough can appear golden while remaining underbaked in the center.equipment190-195°F