{"id":5502,"date":"2025-04-30T20:26:18","date_gmt":"2025-04-30T20:26:18","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5502"},"modified":"2025-04-30T20:29:28","modified_gmt":"2025-04-30T20:29:28","slug":"recipe-of-the-month-chocolate-chip-brioche","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-chocolate-chip-brioche\/","title":{"rendered":"Recipe of the Month: Chocolate Chip Brioche"},"content":{"rendered":"\n
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With Mother\u2019s Day on the horizon \u2014 and as a mother myself! \u2014 I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It\u2019s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead \u2014 pamper those you love! <\/p>\n\n\n\n

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Printable PDF<\/strong><\/a> of this recipe here.<\/p>\n\n\n\n

Makes one 9″x 4″ loaf<\/strong><\/p>\n\n\n\n

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\u00bc cup warm water <\/p>\n\n\n\n

1\u00bd tsp active dry yeast <\/p>\n\n\n\n

\u00bd cup granulated sugar, divided <\/p>\n\n\n\n

\u00be cup whole milk, warmed <\/p>\n\n\n\n

2 eggs <\/p>\n\n\n\n

1\u00bd tsp vanilla extract <\/p>\n\n\n\n

3\u00bd cups King Arthur Unbleached All-Purpose Flour <\/p>\n\n\n\n

1 tsp kosher salt <\/p>\n\n\n\n

10 Tbsp (5 oz.) unsalted butter, room temperature, cut into \u00bd\u201d cubes <\/p>\n\n\n\n

1 cup semisweet chocolate chips, divided <\/p>\n\n\n\n

1 egg yolk + 1 Tbsp water (egg wash) <\/p>\n\n\n\n

\u00bc cup heavy cream <\/p>\n\n\n\n

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In the bowl of a stand mixer, combine the warm water, yeast, and \u00bc cup of the sugar. Whisk to dissolve and let sit for 3 minutes.<\/p>\n\n\n\n

Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining \u00bc cup sugar. Mix for 2 minutes to incorporate everything thoroughly.

Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add \u00be cup of the chocolate chips on low speed, mixing just until evenly distributed.

Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.

Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.

Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a \u201cV\u201d shape. Starting at the base of that \u201cV,\u201d roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it\u2019s just above the edge of the pan.

Preheat the oven to 375\u00b0F. Adjust your oven for the loaf to bake on the center rack.

In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren\u2019t covered by parchment. Lift the loaf out and let it cool for 1 hour.

While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining \u00bc cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.<\/p>\n\n\n\n

\"Chocolate<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

With Mother\u2019s Day on the horizon \u2014 and as a mother myself! \u2014 I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-5502","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nRecipe of the Month: Chocolate Chip Brioche - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-chocolate-chip-brioche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Chocolate Chip Brioche - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"With Mother\u2019s Day on the horizon \u2014 and as a mother myself! \u2014 I love the idea of inspiring others to spoil the mothers in their lives. 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