I had the fortune to read the Chocolate Chip Brioche Bread recipe and see the final result on my friend Giulia‘s Ig profile. She makes a lot of sweets, and during the quarantine period, she prepared this soft and delicious Brioche Bread, and with her perfect recipe, I decided to give it a try.
After 9 years of blogging, celebrated with a week of live sessions from the Facebook fan page of Le Ricette di Bea and a cake made for the occasion, today I can say I’ve made my First Brioche Bread!
From yesterday until this morning, I had the support of many people via social media: my Mr. Sepe, who with his dose of sweetness told me: “Santarelli, this isn’t wasted time; it’s time dedicated to creating something that will bring you great satisfaction!” Then there’s Gaia, who called it the “creature”, and finally, Jasmine helped me set up the scene to highlight this delicious treat, remotely, of course.
You can find the recipe for Chocolate Chip Brioche Bread in the Autumn Desserts Collection, where I’ve selected perfect cakes and sweets for a delicious breakfast or snack. You can read them by clicking here.
Before publishing the recipe, I sent the photos of the final result to Giulia! Thank you so much for posting the recipe; it’s super soft and fragrant. The preparation and resting times are a bit long, but as both Giulia and Fabio told me, it’s worth it, and today I’m here to tell you, “it’s worth it!”
- Difficulty: Medium
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 360.33 (Kcal)
- Carbohydrates 36.42 (g) of which sugars 28.19 (g)
- Proteins 6.18 (g)
- Fat 21.99 (g) of which saturated 11.52 (g)of which unsaturated 5.84 (g)
- Fibers 0.64 (g)
- Sodium 110.38 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Chocolate Chip Brioche Bread
- 2 2/3 cups Manitoba Flour
- 2/3 cup Milk (at room temperature)
- 2 3/4 tsp Fresh yeast
- 1/3 cup Sugar
- 1 Egg
- 5 1/4 tbsp Butter (at room temperature)
- 1/2 cup Chocolate chips
- 1 pinch Salt
- to taste Sugar grains
Tools to Prepare the Brioche Bread
- 1 Oven
- 1 Mixer
- 1 Loaf pan
- 1 Plastic wrap
- 1 Bowl
- 1 Work surface
- 1 Dough scraper
Preparation of the Chocolate Chip Brioche Bread
As anticipated, the preparation of the Chocolate Chip Brioche Bread is a bit long, or rather, there are many hours of rest, 7 to be exact. I started late in the afternoon and baked it last night at 11 PM to have it ready for breakfast this morning, so make sure to calculate the times well before deciding to make this sweet bread.
The first thing to do is to take the mixer and pour the milk into the bowl and dissolve the yeast in it. Then add only 1 tablespoon of sugar and 1 cup of Manitoba flour; we won’t need the rest of the amount now.
Work until the ingredients cling to the mixer blade; I used the hook I use when making pizza dough.
Cover the bowl with plastic wrap and let the dough rest in the turned-off oven for an hour.
After this time, take the bowl again and add the rest of the sugar, the egg, the flour, and a pinch of salt. Perform this step by increasing the speed of the mixer.
In the meantime, cut the butter into chunks, reduce the mixing speed, and add one chunk at a time; the dough must absorb it slowly.
You will get a firm and homogeneous dough. Turn off the mixer, cover the bowl with plastic wrap, and let it rest in the oven for another 3 hours.
After the three hours of rest, divide the dough into 5 more or less equal parts. Then work one piece at a time: form 5 disks, in the center of which we will place the chocolate chips. Close them by bringing the two outer edges towards the center and then forming small sausages.
Finally, take the loaf pan and line it with parchment paper. Place the five rolls inside, cover everything with plastic wrap and let it rest for the last 3 hours, still in the oven.
Finally, after these last three hours, we can turn on the oven to 320°F in static mode.
Remove the plastic wrap and sprinkle with more chocolate chips and sugar grains.
Bake our Brioche Bread for about 20 to 25 minutes.
Enjoy your meal!
Storage:
The Chocolate Chip Brioche Bread can be kept in a cake keeper for up to a week, and it will remain soft and fluffy.
