This Fluffy Chocolate Chip Brioche, known as “Brioche Filante,” is the ultimate indulgence for bread lovers. With its tender crumb, rich buttery flavor, and generous chocolate chips, this brioche is perfect for breakfast, a snack, or dessert. The process involves making a light and airy dough, filled with dark chocolate chips, and baked to golden perfection. The result is a beautifully risen brioche with a soft, melt-in-your-mouth texture. Topped with a dusting of powdered sugar, this brioche is as delightful to look at as it is to eat.
Why You’ll Love This:
You’ll love this brioche because it’s light, airy, and wonderfully buttery with the added bonus of rich, melted chocolate chips in every bite. The dough is soft and slightly sweet, making it perfect for pairing with a morning coffee or enjoying as an afternoon treat. Despite its impressive appearance, this brioche is surprisingly easy to make and requires just a few simple steps. The long resting times allow the flavors to develop, resulting in a brioche that’s both flavorful and satisfying. Whether you’re serving it fresh out of the oven or saving a slice for later, this brioche is sure to become a favorite.
Perfect Occasion:
This Fluffy Chocolate Chip Brioche is perfect for weekend breakfasts, brunch gatherings, or as a special treat during the holidays. Its elegant appearance makes it a great choice for serving at family gatherings or when entertaining guests. The brioche also makes for a delightful gift—wrap it up in parchment paper and tie it with a ribbon for a homemade present that’s sure to impress. Whether you’re celebrating a special occasion or simply enjoying a cozy morning at home, this brioche is the perfect indulgence.
Decoration Tips:
To enhance the presentation of your brioche, consider adding a light dusting of powdered sugar right before serving. You can also drizzle a bit of melted chocolate over the top for an extra touch of decadence. If you’re feeling festive, top the brioche with a few edible flowers or a sprinkle of chopped nuts for added texture and flavor. For a more traditional look, brush the top with a simple syrup after baking to give it a beautiful, glossy finish.
Ingredients:
For the Starter (Lievitino):
- 150 grams of Manitoba flour
- 150 grams of milk
- 15 grams of sugar
- 5 grams of fresh yeast
For the Dough:
- 200 grams of Manitoba flour
- 100 grams of dark chocolate chips
- 75 grams of butter
- 60 grams of sugar
- 1 large egg
- A generous pinch of salt
Instructions:
- Prepare the Starter (Lievitino):
- In a bowl, combine the milk, sugar, fresh yeast, and Manitoba flour. Mix with a fork until you have a smooth, lump-free batter.
- Cover the bowl with a lid or plastic wrap and let it rest for 30 minutes.
- Make the Dough:
- Transfer the rested starter to the bowl of a stand mixer. Add the Manitoba flour, sugar, and egg. Mix on low speed for about 1 minute.
- Gradually add the butter, cut into small pieces, and the salt. Continue to knead the dough on medium speed for about 5 minutes until it becomes smooth and elastic.
- First Rise:
- Turn the dough out onto a floured work surface and knead it briefly. Shape it into a ball and place it in a lightly floured bowl.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
- Shape the Brioche:
- After the first rise, transfer the dough to a work surface and divide it into 5 equal portions.
- Take one portion, stretch it out slightly, and sprinkle with dark chocolate chips. Roll the dough into a ball, enclosing the chocolate inside.
- Repeat with the remaining dough portions.
- Second Rise:
- Grease and flour a loaf pan (plumcake mold). Place the dough balls into the pan, arranging them in a single layer.
- Cover the pan with a kitchen towel and let the dough rise for another 1.5 hours, or until the dough has risen and filled the pan.
- Bake the Brioche:
- Preheat your oven to 180°C (350°F).
- Brush the top of the brioche with a little milk to help it brown evenly.
- Bake the brioche in the preheated oven for about 35 minutes, or until the top is golden brown and the brioche sounds hollow when tapped.
- Cool and Serve:
- Remove the brioche from the oven and let it cool in the pan for a few minutes.
- Carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Once cooled, dust the brioche with powdered sugar if desired.
Enjoy!
