This Chocolate Chip Brioche Loaf seriously makes the BEST breakfast, ever! It is so light, fluffy and buttery... and those melted dark chocolate chips make it even more irresistible. If you fancy getting really creative, you can even mix up a chocolate filling to spread over your brioche dough, then braid the whole lot. Once baked, each slice will have a striking chocolate swirl running through its centre. What type of chocolate is best for homemade brioche?

Photo 11: Fold one third of the dough (either the right or the left side from the longer side of the rectangle) towards the centre. The dough will be quite soft so be careful when pulling it over. Note that if using instant yeast, you technically do not need to activate it in a liquid but I like to do this step to insure the yeast is alive. The filling shouldn't be too warm or it will be too liquid to spread. If it seems very liquid still, place it for a few minutes in the fridge. If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough.

The easiest brioche bun recipe

Pastry can be intimidating and sometimes difficult to execute because of the many components that can go into just one dessert. Brioche, on the other hand, may look complicated to make especially chocolate brioche with all its layers, but in reality, it's not. When you use a mixer, the dough can easily be mixed and then refrigerated overnight. Once proofed, it is cut, rolled, filled, shaped, proofed, and baked. All simple steps to execute and the result is well worth it. The chocolate chip brioche will be best eaten fresh straight away or within 24 hours, but can be kept for up to 3 days. To keep it as fresh as possible, store it in a plastic or storage bag which will keep the moisture in. Milk: use Full Cream Milk (Whole Milk) for the best flavour and texture. Non-Dairy/Plant-based milk will work as well, but I don't recommend using a skim-milk. For a dough that is easier to roll and deeper flavours, proof the chocolate brioche dough overnight in the fridge. Simply prepare the dough at night, cover it and let it proof in the fridge overnight or for 8-12 hours. In the morning, roll the dough and continue the process as written.

You can leave the dough in the same bowl or transfer it into a different bowl that has been lightly greased. Flour your fingers very well then punch down the risen dough to deflate - it will feel more like a chocolate mousse or cake mix than a bread dough. Cover as before then place the bowl in the fridge and chill until the dough is firm and has doubled in size again - about 4 hours, although it can be left in the fridge overnight at this point. Milk: use Full Cream / Whole Milk for the best flavour and texture. The milk needs to be lukewarm to help the yeast develop. Make sure it is not too hot though or it might kill the yeast. Photo 2: Add the Milk (preferably at room temperature/lukewarm) and Eggs (I like to whisk them separately first). Cover your dough with a tea towel, and leave it to prove in a warm place for an hour and a half or until it has doubled in size.I received my Kitchen Aid this week and I already have tons of recipes I want to create with my new friend. To be really honest with you, after I left mine behind, I was not sure anymore that a Kitchen Aid was absolutely necessary to my baking recipes. Lately however, I have been working with more delicate recipes that are obviously way easier if you use a stand mixer. It prevents from creating a mess while kneading the dough on your counter top and insure the right texture to your bakings. If using Active Dry Yeast, you will need to bloom (rehydrate) the yeast with the lukewarm milk and one tablespoon of sugar first. You can also do it with the instant yeast to make sure the yeast is alive, but it is not necessary. Yeast: I used Instant (dry) Yeast, which technically does not require to be bloomed (rehydrated) first. You could use Active Dry Yeast instead since we are rehydrating the yeast with the milk first anyway. Alternatively, our Dark Chocolate Fruit & Nut 80% Selector is the perfect way to add a little extra texture. Mellow almonds, crunchy hazelnuts and juicy cherries complement the nuanced and intense flavours of 80% cocoa. Chocolate brioche ingredients This chocolate brioche loaf combines two separate elements: the classic Brioche Dough and the Chocolate Filling (scroll down to recipe card for all quantities).