The Ultimate Guide to Baking Perfect Chocolate Chip Brioche
There’s something magical about pulling a fresh loaf of Chocolate Chip Brioche from the oven. The aroma of buttery dough mingling with melted chocolate fills your kitchen, promising a treat that’s both comforting and indulgent. This Chocolate Chip Brioche recipe transforms simple ingredients into a bakery-worthy masterpiece that will have everyone asking for seconds.
Chocolate Chip Brioche is more than just bread. It’s a delightful fusion of French baking tradition and sweet American comfort food. Each slice reveals a tender, pillowy crumb dotted with pockets of melted chocolate, creating the perfect balance between bread and dessert.
Whether you’re planning a special breakfast, hosting brunch, or simply craving something extraordinary, this Chocolate Chip Brioche delivers on every level. The recipe may look intimidating, but with the right guidance, you’ll discover that making this impressive bread is surprisingly achievable.
Why This Recipe is Special
This Chocolate Chip Brioche stands apart from ordinary sweet breads for numerous compelling reasons. The rich, buttery flavor comes from generous amounts of quality butter worked into silky dough, creating a taste that’s absolutely decadent. Every bite melts on your tongue with luxurious softness.
The texture of this Chocolate Chip Brioche is exceptionally light and airy. The careful balance of ingredients and proper kneading techniques create a crumb structure that’s both fluffy and tender. Unlike dense sweet breads, this loaf practically dissolves in your mouth.
Sweet chocolate chips scattered throughout the dough add delightful contrast to the buttery base. Each slice guarantees multiple encounters with pockets of chocolate, making every bite an adventure. The versatility of this bread means you can enjoy it plain, toasted with butter, or transformed into decadent French toast.
This Chocolate Chip Brioche works beautifully for any occasion. Serve it at breakfast alongside coffee, present it at brunch gatherings, offer it as an afternoon snack, or elevate it to dessert status with a dusting of powdered sugar. The homemade goodness you create beats any store-bought alternative, filling your home with warmth and delicious aromas.
Key Ingredients Overview
Creating exceptional Chocolate Chip Brioche requires understanding how each ingredient contributes to the final product. The foundation starts with active dry yeast, which transforms simple dough into something ethereal and light. Quality matters here, so always check your yeast’s expiration date.
Eggs and butter work together to create the signature richness of Chocolate Chip Brioche. These ingredients don’t just add flavor; they fundamentally change the texture, creating that characteristic tenderness that makes brioche so special. Room temperature ingredients blend more easily, ensuring smooth, elastic dough.
The chocolate chips you choose directly impact your final result. Semi-sweet chips offer balanced sweetness, while dark chocolate adds sophisticated depth. Milk chocolate creates an ultra-sweet treat that kids especially love. Whichever you select, ensure they’re quality chips that will maintain their shape during baking.
Understanding Brioche Bread Fundamentals
Brioche belongs to the enriched bread family, distinguished by high proportions of butter and eggs. These luxury ingredients elevate Chocolate Chip Brioche beyond everyday bread, creating something truly special. The French developed this technique centuries ago, and it remains beloved worldwide today.
The enrichment process requires patience and proper technique. Unlike lean breads made with just flour, water, yeast, and salt, Chocolate Chip Brioche demands careful attention to ingredient temperatures and mixing times. The high fat content means gluten develops differently, requiring extended kneading to achieve proper structure.
Understanding fermentation is crucial for perfect Chocolate Chip Brioche. The yeast needs time to work its magic, creating the airy texture and complex flavor that makes this bread exceptional. Rushing the rising process produces dense, underwhelming results, so always allow adequate time.
The Science Behind Soft Texture
The incredibly soft texture of Chocolate Chip Brioche results from specific chemical reactions during mixing and baking. When you knead the dough, gluten proteins align and form networks that trap gas bubbles created by yeast. The butter coating these gluten strands keeps the bread tender rather than chewy.
Eggs contribute to softness through their emulsifying properties. They help fat and water blend smoothly, creating uniform dough that bakes evenly. The proteins in eggs also provide structure without toughness, supporting the light crumb of Chocolate Chip Brioche.
Proper hydration plays a vital role in achieving pillowy texture. The liquid ingredients in this Chocolate Chip Brioche recipe are carefully calibrated to create dough that’s soft but manageable. Too little liquid produces dry bread, while too much makes dough sticky and difficult to handle.
Traditional vs Modern Approaches
Traditional Chocolate Chip Brioche methods involve hand-kneading and multiple slow rises, sometimes spanning two days. These time-honored techniques produce exceptional results but require significant commitment. Bakers would work the dough until perfectly smooth, then refrigerate it overnight for flavor development.
Modern approaches streamline the process without sacrificing quality. Stand mixers handle the intensive kneading that once required strong arms and considerable time. This updated method for Chocolate Chip Brioche makes the recipe accessible to home bakers with busy schedules.
The addition of chocolate chips represents a contemporary twist on classic brioche. While purists might object, this innovation has created a beloved variation that appeals to chocolate lovers everywhere. The Chocolate Chip Brioche bridges tradition and creativity perfectly.
Choosing the Right Ingredients
Ingredient selection dramatically impacts your Chocolate Chip Brioche results. Starting with premium components sets you up for success, while subpar ingredients can undermine even perfect technique. Understanding what to look for helps you make informed choices.
Fresh yeast is absolutely critical for Chocolate Chip Brioche. Check the expiration date and store yeast in a cool, dry place. When activated in warm water with sugar, healthy yeast should foam vigorously within five to seven minutes. Inactive yeast won’t make your dough rise properly.
Flour quality affects texture and structure significantly. All-purpose flour works wonderfully for this Chocolate Chip Brioche, providing the right protein content for tender yet structured bread. Bread flour creates slightly chewier results, while cake flour produces too delicate a crumb.
Selecting Quality Chocolate Chips
The chocolate chips you choose define much of your Chocolate Chip Brioche character. Premium chocolate with higher cocoa butter content melts beautifully and delivers richer flavor. Cheap chips often contain vegetable oils instead, producing waxy texture and inferior taste.
Semi-sweet chocolate chips offer the most versatile option for Chocolate Chip Brioche. They provide sweetness without overwhelming the buttery bread flavor. The slight bitterness balances perfectly against the rich dough, creating harmonious taste.
Consider chip size when planning your Chocolate Chip Brioche. Standard-sized chips distribute evenly throughout the dough, ensuring chocolate in every bite. Mini chips create more numerous chocolate pockets, while chunks offer dramatic bursts of chocolate but less even distribution.
Butter and Dairy Considerations
Unsalted butter gives you complete control over your Chocolate Chip Brioche seasoning. Different butter brands contain varying salt levels, so using unsalted ensures consistency. European-style butter with higher fat content creates even richer, more tender bread.
The butter must reach room temperature before incorporating into Chocolate Chip Brioche dough. Cold butter won’t blend smoothly, creating lumpy dough and uneven texture. Plan ahead and leave butter out for at least two hours before baking.
Whole milk produces the richest Chocolate Chip Brioche, but two percent milk works acceptably. Skim milk lacks sufficient fat content, resulting in less tender bread. Some bakers prefer using cream for ultra-decadent results, though this increases richness substantially.
Yeast Types and Activation
Active dry yeast requires activation in warm water before use in Chocolate Chip Brioche. This proofing step ensures the yeast is alive and ready to leaven your dough. The water temperature should feel comfortably warm on your wrist, around 110 degrees Fahrenheit.
Instant yeast offers convenience for Chocolate Chip Brioche, as it can mix directly into dry ingredients without proofing. However, many bakers prefer seeing the yeast foam during activation, confirming it’s working properly before investing time in the recipe.
Fresh yeast, though less common, produces excellent Chocolate Chip Brioche with slightly more complex flavor. It’s sold in compressed cakes and must be refrigerated. Use about twice the weight of fresh yeast compared to dry yeast when substituting.
Step-by-Step Instructions for Perfect Results
Making Chocolate Chip Brioche becomes straightforward when you follow a systematic approach. Each step builds on the previous one, gradually transforming simple ingredients into extraordinary bread. Take your time and enjoy the process.
Begin by gathering all ingredients and equipment before starting your Chocolate Chip Brioche. Having everything ready prevents scrambling mid-recipe and ensures ingredients are at proper temperatures. This preparation sets you up for smooth, stress-free baking.
Preparation and Mixing
Start your Chocolate Chip Brioche by activating the yeast in the stand mixer bowl. Combine warm water, dry yeast, and a tablespoon of sugar, then let this mixture rest for five to seven minutes. You’ll know it’s ready when a thick foam covers the surface.
Add the remaining sugar, eggs, milk, and flour to the foamy yeast mixture. Mix everything together for three to four minutes until roughly combined. The dough will look shaggy and somewhat messy at this stage, which is completely normal for Chocolate Chip Brioche.
Cover your mixing bowl with plastic wrap and let the dough rest at room temperature for eight to ten minutes. This brief rest period, called autolyse, allows the flour to fully hydrate. The gluten begins developing without any work from you, making the subsequent kneading more effective.
Kneading Process
After the rest period, add room temperature butter to your Chocolate Chip Brioche dough. Begin kneading either by hand or with the stand mixer fitted with a dough hook. This process will take ten to twelve minutes of continuous kneading.
During kneading, the Chocolate Chip Brioche dough transforms dramatically. It starts sticky and messy but gradually becomes smooth, elastic, and slightly glossy. The butter fully incorporates, creating silky dough that pulls away from the bowl sides.
Test your Chocolate Chip Brioche dough by stretching a small piece between your fingers. Properly kneaded dough stretches thin enough to see light through it without tearing. This “windowpane test” confirms adequate gluten development.
First Rise
Transfer your kneaded Chocolate Chip Brioche dough into an oiled bowl, turning it to coat all surfaces with oil. This prevents the dough from drying out during rising. Cover the bowl tightly with plastic wrap to maintain humidity.
Place the covered bowl in a warm, draft-free location for the first rise. Your Chocolate Chip Brioche dough needs one and a half to two hours to double in size. Avoid rushing this step, as proper fermentation develops flavor and texture.
The ideal rising temperature for Chocolate Chip Brioche is around 75 to 80 degrees Fahrenheit. Too cool and the dough rises sluggishly; too warm and it rises too quickly, developing less flavor. An oven with the light on often provides the perfect environment.
Shaping and Adding Chocolate
Once doubled, turn your Chocolate Chip Brioche dough onto a well-floured surface. Divide it into two equal portions for two loaves. Gently press each portion into a rectangle, releasing some gas but maintaining much of the volume.
Scatter chocolate chips evenly across the dough surface, then roll it up tightly. This technique distributes chocolate throughout your Chocolate Chip Brioche while creating attractive swirls when sliced. Seal the edges firmly to prevent chocolate from leaking during baking.
Shape your Chocolate Chip Brioche loaves carefully, tucking the ends under to create smooth tops. Transfer shaped loaves to a parchment-lined baking sheet, leaving adequate space between them for expansion.
Second Rise and Baking
Cover your shaped Chocolate Chip Brioche loaves loosely with plastic wrap and let them rise for forty to fifty minutes. They should look noticeably puffy and nearly doubled in size. Gentle pressing should leave a slight indentation that slowly springs back.
Brush the risen Chocolate Chip Brioche loaves with egg wash made from one beaten egg mixed with a tablespoon of water. This creates the characteristic golden, shiny crust. Using a sharp knife or razor, score the top with quick, decisive cuts.
Bake your Chocolate Chip Brioche in a preheated 350-degree Fahrenheit oven for twenty-five to thirty minutes. The finished loaves should be deep golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190 degrees Fahrenheit.
Professional Tips for Bakery-Quality Results
Achieving professional-quality Chocolate Chip Brioche at home requires attention to specific details that separate good bread from exceptional bread. These insider tips come from professional bakers who’ve perfected their craft over years.
Temperature control throughout the entire Chocolate Chip Brioche process dramatically affects your results. Keep ingredients at specified temperatures, monitor dough temperature during kneading, and maintain consistent rising temperatures. These seemingly small details create significant quality differences.
Troubleshooting Common Issues
If your Chocolate Chip Brioche dough feels too sticky during kneading, resist adding excessive flour. Enriched doughs naturally feel tackier than lean doughs. Trust the process and continue kneading; the dough will eventually come together beautifully.
Dense Chocolate Chip Brioche usually results from insufficient rising time or dead yeast. Always proof your yeast before beginning, and be patient during both rises. The dough truly needs those full rising periods to develop proper texture.
Chocolate chips sinking to the bottom of your Chocolate Chip Brioche indicates the dough was too wet or the chips were added too early. Coating chips lightly in flour before adding helps them stay suspended in the dough.
Enhancing Flavor Development
For even more flavorful Chocolate Chip Brioche, try a cold fermentation technique. After the first rise, refrigerate the dough overnight instead of shaping immediately. The extended fermentation develops complex flavors that quick rises can’t achieve.
A touch of vanilla extract or orange zest elevates Chocolate Chip Brioche to new heights. Add these aromatics with the eggs and milk for evenly distributed flavor. Just a teaspoon of vanilla or the zest of one orange makes noticeable difference.
Brushing finished Chocolate Chip Brioche with honey butter while still warm creates an irresistible glossy finish. Mix equal parts melted butter and honey, then brush generously over the hot bread. The mixture soaks in slightly, adding moisture and shine.
Achieving Perfect Texture
The secret to incredibly tender Chocolate Chip Brioche lies in not over-baking. Remove the bread when it reaches a deep golden color but before it darkens too much. Slightly under-baked brioche stays softer than bread baked until very dark.
Allowing your Chocolate Chip Brioche to cool properly prevents gummy texture. Resist slicing immediately, even though the aroma is tempting. Let the loaves cool on a wire rack for at least thirty minutes before cutting.
Storing Chocolate Chip Brioche correctly maintains that fresh-baked texture. Keep it in an airtight container at room temperature for up to two days. The bread stays softest when wrapped in plastic after cooling completely.
Common Mistakes to Avoid
Even experienced bakers occasionally stumble when making Chocolate Chip Brioche. Learning from common errors helps you avoid frustration and ensures success. Understanding what can go wrong prepares you to recognize and correct issues.
The most frequent mistake with Chocolate Chip Brioche involves using water that’s too hot for activating yeast. Water above 120 degrees Fahrenheit kills yeast, preventing your dough from rising. Always test water temperature before adding yeast.
Yeast and Rising Problems
Adding salt directly onto yeast when making Chocolate Chip Brioche can inhibit yeast activity. Keep salt and yeast separated initially, adding them to different parts of the bowl. Once mixed into the dough, salt poses no problems.
Insufficient kneading produces Chocolate Chip Brioche with poor structure and dense crumb. The dough must develop strong gluten networks to support the enriched bread. Commit to the full kneading time, even when your arms get tired.
Placing Chocolate Chip Brioche dough in too-cold environments slows rising dramatically. A drafty kitchen or cold countertop can extend rising times to four or five hours. Find a consistently warm spot for reliable rising.
Mixing and Ingredient Errors
Adding butter before the flour hydrates properly makes Chocolate Chip Brioche difficult to knead. The fat coats flour particles, preventing gluten development. Always let the initial dough rest before incorporating butter.
Using cold ingredients straight from the refrigerator creates lumpy Chocolate Chip Brioche dough. Cold butter won’t blend smoothly, and cold eggs lower dough temperature excessively. Plan ahead to bring ingredients to room temperature.
Measuring flour incorrectly is perhaps the most common baking mistake affecting Chocolate Chip Brioche. Scooping flour directly with the measuring cup compacts it, adding up to twenty-five percent more flour than the recipe intends. Always spoon flour into measuring cups and level off.
Baking and Finishing Errors
Opening the oven door repeatedly while baking Chocolate Chip Brioche causes temperature fluctuations that affect rising and browning. Resist the urge to check progress constantly. Trust your timer and use the oven light for peeking.
Skipping the egg wash leaves your Chocolate Chip Brioche with a pale, matte finish instead of the attractive golden sheen. This simple step takes seconds but dramatically improves appearance. Don’t skip it.
Cutting into hot Chocolate Chip Brioche before it cools sufficiently creates gummy, compressed slices. The interior structure needs time to set properly. Patience yields much better results than rushing to taste your creation.
Variations to Try
Once you’ve mastered basic Chocolate Chip Brioche, experimenting with variations keeps things exciting. These adaptations maintain the fundamental technique while introducing new flavors and textures. Let your creativity guide you.
Different chocolate types transform your Chocolate Chip Brioche character completely. White chocolate chips create a sweeter, creamier variation. Dark chocolate with seventy percent cocoa offers sophisticated, less-sweet results. Mix different chocolates for complex flavor.
Protein and Add-In Variations
Adding chopped nuts to Chocolate Chip Brioche introduces pleasant crunch and additional richness. Toasted pecans, walnuts, or hazelnuts all work wonderfully. Toast the nuts first to intensify their flavor, then add them with the chocolate chips.
Dried fruit additions create Chocolate Chip Brioche with more complex sweetness. Dried cherries pair beautifully with dark chocolate, while dried cranberries add tartness that balances the rich bread. Chop larger fruits into chocolate chip-sized pieces.
For an indulgent twist on Chocolate Chip Brioche, add a chocolate-hazelnut spread filling. Roll out the dough, spread with Nutella, add chocolate chips, then roll up. The melted spread creates luxurious chocolate swirls throughout the bread.
Flavor Profile Changes
Espresso powder enhances chocolate flavor in Chocolate Chip Brioche without adding coffee taste. Just one tablespoon mixed with the dry ingredients makes the chocolate taste more intense. This baker’s secret weapon works magically.
Cinnamon-sugar coating takes Chocolate Chip Brioche in a new direction. After the egg wash, sprinkle generously with cinnamon sugar before baking. The crust becomes sweet and slightly crunchy, adding textural interest.
Orange zest brightens the rich Chocolate Chip Brioche with citrus notes. Add the finely grated zest of two oranges with the wet ingredients. The orange-chocolate combination is classic and sophisticated.
Shape and Presentation Variations
Individual Chocolate Chip Brioche rolls make charming single servings. Divide the dough into twelve portions, add chocolate to each, shape into balls, and bake for fifteen to eighteen minutes. These are perfect for brunch buffets.
Braided Chocolate Chip Brioche creates an impressive presentation. Divide dough into three strands, roll each into a long rope studded with chocolate, then braid together. The woven pattern showcases the chocolate-studded interior beautifully.
A Chocolate Chip Brioche loaf baked in a traditional bread pan yields perfect sandwich-style slices. Shape the dough to fit a nine-by-five-inch loaf pan for uniform slices ideal for French toast or breakfast sandwiches.
Storage and Reheating
Proper storage keeps your Chocolate Chip Brioche fresh and delicious for several days. Understanding how to maintain quality helps you enjoy your baking efforts longer. These techniques prevent waste while preserving texture and flavor.
Freshly baked Chocolate Chip Brioche tastes best within the first day, but proper storage extends its prime condition. The high butter content helps brioche stay moist longer than lean breads. Still, following best practices maximizes freshness.
Storing Instructions
Store Chocolate Chip Brioche at room temperature for short-term storage up to two days. Once completely cooled, wrap tightly in plastic wrap or seal in an airtight container. The airtight environment prevents moisture loss that causes staling.
Avoid refrigerating Chocolate Chip Brioche, as cold temperatures actually accelerate staling in bread. The refrigerator’s dry environment also draws moisture from the bread. Room temperature storage or freezing are superior options.
For longer storage, freeze Chocolate Chip Brioche for up to two months with minimal quality loss. Wrap cooled bread tightly in plastic wrap, then again in aluminum foil. Double wrapping prevents freezer burn and preserves fresh-baked taste.
Reheating Methods
Restore freshness to day-old Chocolate Chip Brioche with gentle reheating. Wrap slices in foil and warm in a 300-degree Fahrenheit oven for five to seven minutes. The gentle heat revives the soft texture without drying the bread.
For quick reheating, microwave individual Chocolate Chip Brioche slices for ten to fifteen seconds. Be careful not to overheat, which makes the bread tough and chewy. Brief warming brings back just-baked softness.
Toasting transforms Chocolate Chip Brioche into an entirely different treat. The exterior becomes crispy and golden while the interior stays soft. The chocolate chips melt slightly, creating gooey pockets. Spread with butter for ultimate indulgence.
Freezing and Thawing Tips
Slice Chocolate Chip Brioche before freezing for convenient single servings. Place parchment paper between slices to prevent sticking. Remove only what you need, leaving the rest frozen for future enjoyment.
Thaw frozen Chocolate Chip Brioche at room temperature for two to three hours. Resist microwaving for thawing, as this creates tough, rubbery texture. Plan ahead and thaw overnight for best results.
Refresh thawed Chocolate Chip Brioche by warming briefly in the oven. A five-minute stint at 325 degrees Fahrenheit brings back much of the fresh-baked character. The bread won’t taste quite as amazing as day one, but it comes remarkably close.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works perfectly in Chocolate Chip Brioche. Skip the activation step and mix instant yeast directly with the dry ingredients. The rising times remain the same, and the final results are virtually identical.
What type of chocolate chips should I use?
Any chocolate chips suit Chocolate Chip Brioche wonderfully. Semi-sweet chips offer balanced sweetness, dark chocolate provides sophisticated flavor, and milk chocolate creates extra-sweet results. Choose based on your personal preference or try a combination.
Can I make this bread without a stand mixer?
Absolutely, you can make Chocolate Chip Brioche by hand, though it requires more effort. Hand-kneading takes fifteen to twenty minutes of vigorous work. The dough eventually becomes smooth and elastic with persistent kneading.
How do I know when the dough has been kneaded enough?
Properly kneaded Chocolate Chip Brioche dough appears smooth, elastic, and slightly glossy. Perform the windowpane test by stretching a small piece thin enough to see light through without tearing. This confirms adequate gluten development.
Can I make the dough ahead of time?
Yes, prepare Chocolate Chip Brioche dough in advance for convenience. After the first rise, refrigerate covered dough overnight. Bring it to room temperature before shaping and completing the second rise.
How should I store the baked bread?
Store Chocolate Chip Brioche in an airtight container at room temperature for up to two days. For longer storage, freeze well-wrapped bread for up to two months. Avoid refrigerating, as this accelerates staling.
Can I add other ingredients to the dough?
Certainly, customize your Chocolate Chip Brioche with various add-ins. Nuts, dried fruits, or different chocolate varieties all work wonderfully. Fold additions in gently after the first rise to avoid overworking the dough.
How do I ensure my bread has a nice, golden crust?
Brush Chocolate Chip Brioche with egg wash before baking for a beautiful golden crust. Mix one beaten egg with a tablespoon of water or milk, then brush generously over the shaped dough. This creates shine and color.
What should I do if my dough doesn’t rise?
If your Chocolate Chip Brioche dough doesn’t rise, the yeast may be inactive or the temperature too cool. Confirm your yeast is fresh by checking expiration dates. Place dough in a warm, draft-free spot around 75 to 80 degrees Fahrenheit.
Can I make this bread gluten-free?
Traditional Chocolate Chip Brioche relies heavily on gluten for its characteristic texture and structure. Gluten-free substitutions prove challenging, though specialized gluten-free brioche recipes exist using alternative ingredients and techniques.
Final Thoughts
Making Chocolate Chip Brioche at home rewards you with bread that rivals any bakery offering. The process requires time and attention, but the results justify every minute invested. Your kitchen fills with wonderful aromas, and your family enjoys bread made with love.
This Chocolate Chip Brioche recipe opens doors to countless variations and experiments. Once you master the basic technique, you’ll find yourself creating new versions with different add-ins and flavors. The fundamental skills you develop transfer to other enriched breads as well.
Don’t be intimidated by the multiple steps involved in making Chocolate Chip Brioche. Each component is straightforward, and the process becomes easier with practice. Your first loaf may not be perfect, but it will still taste delicious. Subsequent attempts will show steady improvement.
Share your Chocolate Chip Brioche with friends and family. This bread makes thoughtful gifts that show you care enough to invest time and effort. The recipients will appreciate the homemade quality and delicious flavor.
Start your Chocolate Chip Brioche adventure today. Gather your ingredients, clear some time in your schedule, and enjoy the meditative process of bread-making. The satisfaction of creating something beautiful and delicious from simple ingredients is unmatched. Your perfect loaf of Chocolate Chip Brioche awaits.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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NO BAKE OREO PIE
FOR THE DOUGH
- 1/4 cup warm water
- 7 g dry yeast
- 1 tbsp sugar
- 6 tbsp sugar
- 2 eggs at room temperature
- 1 1/4 cup milk at room temperature
- 4 1/2 cup flour
- 100 g unsalted butter softened
FOR THE FILLING
- 1 1/4 cup chocolate chips
FOR THE EGG WASH
- 1 egg
- 2 tbsp melted butter
FOR THE DOUGH
In the bowl of a stand mixer, add in the warm water, dry yeast and sugar. Let it rest for 5-7 minutes till foamy.
Add in the sugar, eggs, milk and flour. Mix it very well for about 3-4 minutes.
Cover with a plastic wrap and let it rest at room temperature for 8-10 minutes.
Afterwards, add in the room temperature butter and knead by hand or in the stand mixer for about 10-12 minutes.
Transfer the dough into an oiled bowl and cover with a plastic wrap and let it rise for about 1.5-2 hours or until doubled in size.
Place the dough onto a well-floured surface and divide it into two equal parts.
Using a rolling pin, roll out the dough into a small rectangular shape and add in the chocolate chips then fold and shape like in the video.
Transfer the dough on a baking sheet and cover for about 40-50 minutes.
Brush with egg wash and cut into the dough with a razor or a sharp knife.
Preheat the oven to 180 Celsius degrees. Bake for around 25-30 minutes or until golden brown.
Serve while warm with a cup of coffee!
If you've given this recipe a try and it won you over, please share your thoughts by leaving
a rating and comment below! If you have any questions about this recipe, don't hesitate to ask – I'm here to
help and will respond promptly.
