If you want to prepare a homemade breakfast that smells like comfort, these soft brioche with chocolate chips are just what you need. The recipe is really simple, with an easy-to-work dough even if you are a beginner. I’ll tell you how I prepare them, step by step, so you can make them without stress.
For these brioche with easy dough you just need to dissolve the yeast in warm milk, add the sugar (I use erythritol), vanilla extract, and the egg. Then mix everything and add the flour, incorporating the butter in pieces while kneading. After a first rise of two hours, roll out the dough, cut it into wedges, and form soft, fragrant cones. Another two-hour rise, a brush of yolk and milk, and into the oven for 15 minutes at 356°F.
The result? Soft and light brioche, with a heart of chocolate chips that melt in your mouth. Perfect for breakfast, a snack, or to take to school. They are also refined sugar-free, making them a bit lighter.
This easy chocolate chip brioche recipe has become a must at my home, and I’m sure you’ll love it too. Try it and let me know: they’ll steal your heart at the first bite!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup milk
- 2 eggs
- 1/2 cup sugar or erythritol
- 3.5 oz butter
- 3.5 oz chocolate chips
- 0.5 oz active dry yeast
- 1 tsp vanilla extract
Tools
- 1 Cutting Board cutting board
- 1 Small Bowl bowls
- 1 Pastry Wheel pastry wheel
Steps
Dissolve the yeast in warm milk. Add the eggs, sugar, vanilla extract, and flour. Knead until you get a homogeneous mixture and add the chocolate chips.
Add the butter in pieces, a little at a time, continuing to knead until you get a smooth and elastic dough. Cover the dough and let it rise for 2 hours in the oven with the light on.
Take the dough and roll it out on a floured surface into a circle about 0.4 inches thick.
Cut the circle into wedges, roll them up to form brioche, and place them on a baking sheet with parchment paper.
Let them rise for another 2 hours.
Once risen, brush with a mixture of beaten egg and milk and, if desired, add more chocolate chips.
Bake in a preheated oven at 356°F for about 15 minutes, until golden.
The soft brioche with chocolate chips are ready!
✨Storage
The brioche remain soft for 2–3 days in an airtight container.
You can freeze them already cooked: just heat them a few minutes in the oven before serving.
✨Delicious Variations
With Cream: fill with custard or hazelnut cream before the second rise.
With Jam: add a teaspoon of jam to the center of the wedge before rolling.
Add grated lemon or orange zest to the dough for a fresh scent.
Try with a pinch of cinnamon or cardamom for a spicy and original taste.
