This braided chocolate chip brioche is an absolute treat for all occasions. Imagine a loaf that’s buttery, tender, and filled with melty chocolate chips, braided beautifully for an eye-catching presentation. It’s perfect for breakfast, dessert, or even a fancy brunch spread. The best part? It’s way easier to make than it looks!

With simple ingredients and a step-by-step guide, you’ll be able to create a bakery-quality brioche in your own kitchen. The soft and fluffy texture combined with bits of chocolate in every bite will make it a new favorite.

Why You’ll Love This Braided Chocolate Chip Brioche

Perfect Texture: Soft, fluffy, and slightly rich, with just the right balance of butteriness and sweetness.
Melty Chocolate: Every slice is dotted with chocolate chips, giving you a perfect bite of chocolatey goodness.
Visually Stunning: The braided design makes it look like it came straight from a bakery. It’s sure to impress at brunch or dessert tables.
Customizable: You can tweak the fillings to match your cravings—try adding cinnamon, dried fruit, or even a swirl of caramel.
Great for Sharing: This loaf is large enough to share with family and friends, but trust me, you’ll want to keep it all to yourself!
Beginner-Friendly: Despite its fancy look, the recipe is straightforward and easy to follow.

How to Make It

Making braided chocolate chip brioche starts with a classic enriched dough. Begin by activating the yeast in warm milk with a touch of sugar. Once it’s frothy, combine it with flour, eggs, and butter to create a silky, smooth dough. This dough is soft but shouldn’t stick to your hands when properly kneaded.

Let the dough rise until it doubles in size. This could take about 1-2 hours, depending on the temperature in your kitchen. Once risen, roll the dough out and sprinkle a generous amount of chocolate chips over it. Gently knead to distribute the chocolate evenly.

Divide the dough into three equal portions, roll each into long ropes, and braid them together. This step is surprisingly fun and gives the bread its stunning look. Place the braided dough into a loaf pan or on a lined baking sheet for a free-form braid. Let it rise again until it’s puffy and airy.

Brush the top with egg wash for a golden sheen, bake until it’s beautifully browned, and your kitchen smells heavenly. Let the brioche cool slightly before slicing into it—though it’s hard to wait!

Make Ahead Method

Making braided chocolate chip brioche ahead of time is a game-changer for busy schedules or special events. Here’s how to plan ahead effortlessly:

Prepare the Dough in Advance:
After the first rise, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 20-30 minutes before braiding and allowing the second rise.
Freeze Shaped Dough:
Braid the dough, then place it on a parchment-lined baking sheet. Freeze it uncovered until solid, then wrap tightly in plastic wrap and store in a freezer bag. When ready to bake, thaw overnight in the fridge, let it rise at room temperature, and bake as directed.
Bake and Freeze:
If you prefer to bake the brioche in advance, let it cool completely after baking. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to a month. To serve, thaw at room temperature and refresh it in a 350°F oven for 5-10 minutes.
Partial Baking Option:
Bake the braided dough until it’s partially cooked but not golden (about 15 minutes). Cool, wrap, and freeze. Finish baking directly from frozen, adding an extra 5-10 minutes to the baking time.

These make-ahead options ensure you always have fresh, bakery-quality brioche ready to serve!

Pro Tips

Choose the Right Butter:

Use unsalted, high-quality butter for the best flavor. Allow it to soften to room temperature before mixing

Perfect the Braiding:

If braiding feels intimidating, practice with a few pieces of rope or even strips of paper. Once you get the hang of it, the dough will be easy to handle.

Chocolate Tips:

Mini chocolate chips work best for even distribution, but you can also chop a high-quality chocolate bar for larger melty chunks.

Rising Tips:

For a quicker rise, place the dough in a warm, draft-free area, like an oven with the light on or near a sunny window.

Egg Wash Magic:

The egg wash isn’t just for looks—it also helps seal in moisture and gives the bread its bakery-style shine.

Flavor Variations:

Add a pinch of cinnamon or orange zest to the dough for a unique twist.

Let It Cool:

As tempting as it is, let the brioche cool slightly to avoid crushing the soft crumb when slicing.

Storage Options

Room Temperature: Keep the brioche in an airtight container for up to 2 days. Warm slices in the microwave or oven for that fresh-out-of-the-oven feel.
Freezer: Wrap the fully baked loaf or individual slices tightly in plastic wrap and store in a freezer bag. Freeze for up to a month. Thaw and reheat as needed.

Tools for This Recipe

Stand mixer with a dough hook
Rolling pin
Loaf pan or baking sheet
Pastry brush for egg wash
Kitchen scale for precise measurements

FAQs!

Can I make this brioche without a stand mixer?
Absolutely! Kneading by hand will take a bit longer, but it’s completely doable. Just be prepared for about 10 minutes of thorough kneading until the dough is smooth.

What if I don’t have chocolate chips?
No worries—chop up your favorite chocolate bar or use dark chocolate chunks for a richer flavor.

Can I add other fillings?
Of course! Try dried fruits, nuts, or even a swirl of Nutella for variety.

Why didn’t my dough rise properly?
Double-check the yeast’s expiration date and ensure your milk was warm—not hot—when activating the yeast.

Variations and Substitutions

Dairy-Free Option: Use plant-based butter and milk for a dairy-free version.
Gluten-Free Option: Substitute a gluten-free bread flour blend, though the texture may vary slightly.
Add Zest: Lemon or orange zest mixed into the dough adds a bright citrusy note.
Extra Sweetness: Drizzle a simple powdered sugar glaze over the top once cooled.

Tell us in the comments how your brioche turned out—did you make any fun twists or try new add-ins? We’d love to hear your feedback!

Braided Chocolate Chip Brioche

Buttery, tender, and filled with chocolate chips, this braided brioche is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Rise time 2 30

Total Time 3 35

Course Appetizer, Brunch, Dessert

Cuisine French

Servings 8 slices

Ingredients

3 ½ cups all-purpose flour
¼ cup sugar
1 tsp salt
2 ¼ tsp instant yeast
½ cup warm milk
4 large eggs plus 1 for egg wash
½ cup unsalted butter softened
1 cup mini chocolate chips

Instructions

In a large mixing bowl, combine flour, sugar, salt, and yeast.
Add warm milk and eggs, mixing until a dough forms.
Gradually add softened butter and knead until smooth.
Let dough rise for 1-2 hours until doubled in size.
Gently knead in chocolate chips and divide dough into three equal pieces.
Roll each piece into a rope and braid them together.
Place the braid on a baking sheet or loaf pan, cover, and let rise for another 45 minutes.
Preheat oven to 375°F. Brush dough with egg wash and bake for 25 minutes or until golden brown.
Cool slightly before slicing and serving.

Notes

Prep Time: 30 minutes
(This includes mixing the dough, kneading, and preparing the braid.)
Rise Time: 2 hours 30 minutes
- First Rise: About 1 hour 30 minutes or until the dough doubles in size.
- Second Rise: After braiding, another 1 hour to allow the dough to puff up.
Cook Time: 30-35 minutes
(Baking until the brioche is golden brown and cooked through.)
Total Time: Approximately 3 hours 35 minutes to 4 hours
(This accounts for all prep, rise, and bake times combined.)