Chocolate Chip Brioche
Light and buttery Brioche filled with melted pieces of chocolate. Perfect fix to accompany your morning coffee or afternoon tea. This time, Brioche is baked in bundt cake form but you can easily prepare same recipe baking in loaf tin or shape in similar way as our Homemade Brioche.
All is then covered with chocolate ganache and decorated with toasted nuts.
Brioche may sound fussy but in terms of preparation this is one of the easier yeast doughs to work with. Secret to good brioche texture is slow incorporation of softened butter. Don’t rush here and take your time to fully and steadily incorporate all butter to achieve shiny and satiny texture. The dough is fairly sticky after initial kneading. Don’t be tempted to add more flour - satiny, buttery and shiny texture is part of the success here. Chocolate chips are mixed with small amount of potato (or corn starch) and as a last step are added to the dough.
The dough needs to be refrigerated overnight. Thanks to high butter content Brioche is easy to shape. Our recipe recommends rolling out and folding the dough before the log shape is created. This will contribute to soft, buttery layers and even distribution of chocolate chips in the final bake. Proof time here takes 2 to 2.5 hours (Brioche will double in size).
All in all - buttery bread packed with melted pieces of chocolate, covered with chocolate ganache. Perfect company to your morning or afternoon coffee or served as a centre piece of any celebration thanks to the ease of shaping.
If you want to read more about Brioche check this recipe for Homemade Brioche.
You may also opt to check out these soft and delicious Brioche Rolls with Sweet Cream Cheese and any-fruit confiture.
Chocolate Chip Brioche Recipe
Yield: 12 servings
Time: 30 min prep + overnight dough rest + 15 min prep + 2hr proofing + 35 min baking
Tin: 10 cup (23x6cm) bundt cake form or loaf tin
- 2/5 cup (100ml) full-fat milk
- 1/4 cup (50g) white granulated sugar
- 1 pack (7g) active dry yeast or 20g active bulk dry yeast
- 1 teaspoon all-purpose flour
- 2 and 1/2 cups* (375g) all-purpose flour
- 1/2 teaspoon salt
- 180g unsalted butter, room temperature (soft) and diced
- 1 large egg and 2 egg yolks, room temperature
- 1 Tablespoon (15ml) lemon juice
- 200g chocolate chips
- 1 Tablespoon (10g) potato or corn starch
- egg whites, leftover
Dark Chocolate Ganache:
- 125ml double cream (36%)
- 150g dark chocolate
- 1 Tablespoon (15g) butter
- 80g nuts, toasted (6 min at 180C)
*cup = 250ml cup
1. Proof the yeast: In a small pot mix milk and sugar. Warm up the mixture to 38C making sure sugar is fully dissolved. Add yeast to the mixture and give it a stir. Sprinkle 1 teaspoon of flour (no need to stir), cover with cling film or dry kitchen towel and move to the warm place. After 15 minutes you should see the mixture foaming/bubbling up. If you don’t, repeat the step.
2. Prepare the dough: In your main bowl mix flour, salt, add 1 egg and 2 egg yolks, lemon juice and yeast mixture (from Step 1). Start kneading. If you knead by hand - kneading here is simply patting the dough remembering to rotate the bowl every so often (to aerate the dough from every angle). If you work with stand mixer - attach dough hook and knead on low-medium speed. After 5 minutes of kneading start adding butter and continue kneading. Key to great texture here is to add soft butter in small portions. It will take you 15-20 minutes of kneading to incorporate the butter fully and achieve satiny and shiny texture. Mix chocolate chips with potato starch and add at the end, kneading for 1 minute to fully incorporate. The dough will be sticky (buttery). Wrap the dough in cling film and refrigerate overnight.
3. Shape: Once ready, transfer the dough onto lightly floured work surface (you may need to give it 10 min rest at room temperature, it will be easier to work with). Roll out 0.5cm thick, fold in 3 (same way as you would fold a business letter) and then roll out again into 0.5cm thick rectangle. Now roll the dough into log shape. Spray bundt tin with non-stick backing spray or brush with soft butter and dust with flour. Place the log onto the bundt tin. Cover tightly and transfer to warm place for about 2 to 2.5 hours (Brioche should double in size).
4. Bake: Once ready, gently brush the top of the bundt with egg whites and bake at 180C for 35 minutes. Check with skewer if fully baked through. Once baked, let the brioche rest in the tin for 15 minutes then gently release onto the cooling rack and cool before applying ganache. Wait for at least 1 hour before serving for the texture to set.
5. Chocolate ganache: In a small pot bring double cream to boil, add butter, chocolate and mix until smooth. Apply on chocolate chip brioche and sprinkle with toasted nuts.
1. Before baking this Brioche you may find it useful to read the post on Baking with Yeast.
2. If you have any leftover Brioche you may opt to prepare Brioche Bread and Butter Pudding or French Toasts.
Jazz it up:
1. Jam or confiture - before rolling the dough into log shape you may opt to spread 200g of jam or confiture.
2. Extra chocolate - before rolling the dough into log shape you may opt to spread 200g of Nutella.
3. Cinnamon swirl - before rolling the dough into log shape you may opt to spread 100g of softened butter and sprinkle with 100g light brown sugar (or white sugar) mixed with 1 Tablespoon cinnamon.