This Soft and Fluffy Chocolate Chip Brioche is a delicious, buttery, and pillowy bread that melts in your mouth with every bite. Made with a sweet dough, filled with rich chocolate chips, and baked to golden perfection, this brioche is perfect for breakfast, as a snack, or as a sweet treat with a cup of coffee or tea. The process of making this brioche may take a little time due to the rising periods, but the result is a light and airy bread that’s worth every step.
Why You’ll Love This: You’ll love this brioche because of its rich, buttery flavor and the irresistible chocolate chips scattered throughout the soft dough. The texture is wonderfully light, with a golden, slightly crisp crust and a tender interior. Despite its bakery-quality appearance, it’s surprisingly easy to make at home. Whether you enjoy it fresh out of the oven or as a delicious snack later, this brioche is a treat that’s sure to impress.
Perfect Occasion: This Chocolate Chip Brioche is perfect for weekend breakfasts, brunches, or even as a dessert option. It’s an excellent choice for serving guests or as a special homemade gift. It’s also ideal for holiday gatherings or any time you want to impress with something homemade that looks as good as it tastes.
Decoration Tips: For an extra touch of sweetness, you can dust the top of the brioche with powdered sugar after baking. If you want to make it even more indulgent, drizzle some melted chocolate over the top once it’s cooled. Serve it on a decorative platter or cake stand to showcase its golden brown, puffed-up beauty. You could also add a few more chocolate chips on top before baking for a more rustic look.
Ingredients:
For the Starter (Lievitino):
- 150g Manitoba flour
- 150g milk
- 15g sugar
- 5g fresh yeast
For the Dough:
- 200g Manitoba flour
- 100g dark chocolate chips
- 75g butter, softened
- 60g sugar
- 1 egg
- A generous pinch of salt
Instructions:
- Prepare the Starter (Lievitino):
In a bowl, mix the milk, sugar, fresh yeast, and flour until you achieve a smooth, lump-free batter. Cover the bowl and let the starter rest for 30 minutes to allow it to activate and rise. - Prepare the Dough:
After the starter has rested, transfer it to the bowl of a stand mixer. Add the flour, sugar, and egg, and knead the dough for about a minute. Gradually add the softened butter in small pieces, along with the generous pinch of salt. Knead for another 5 minutes until the dough is smooth and elastic. - First Rise:
Lightly flour your work surface and shape the dough into a ball. Place the dough in a bowl, cover with a kitchen towel, and let it rise in a warm place for 2 hours, or until it doubles in size. - Shape the Brioche:
Once the dough has risen, transfer it back to the floured surface and divide it into 5 equal portions. Take each piece of dough, stretch it slightly, and sprinkle some chocolate chips inside. Roll the dough into a ball, ensuring the chocolate is enclosed inside. Repeat with the remaining dough portions. - Assemble and Second Rise:
Place the dough balls into a buttered and floured loaf tin. Cover the tin with a cloth and let the dough rise for another 1.5 hours until the dough has risen and puffed up. - Bake the Brioche:
Preheat your oven to 180°C (350°F). Brush the top of the brioche with milk for a shiny finish. Bake for about 35 minutes, or until the brioche is golden brown and cooked through. - Cool and Serve:
Once baked, remove the brioche from the oven and allow it to cool slightly before turning it out of the tin. Dust with powdered sugar for a sweet finishing touch.
Enjoy!
