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Chocolate brioche bread loaf with two slices on a wooden board, showing a soft, fluffy crumb and milk chocolate chunks.
Inga

Chocolate Brioche Bread

Soft, buttery chocolate brioche bread with a golden crust and pockets of milk chocolate. This homemade loaf is perfect for breakfast, brunch, or a sweet afternoon snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 10 slices
Course: Bread, Breakfast
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the dough:
  • About 2 cups all-purpose flour 250 g
  • ½ cup lukewarm milk 120 ml
  • 1 tablespoon dry yeast about 9 g
  • 2 tablespoons plus 1 teaspoon granulated sugar 30 g
  • 1 large egg
  • About 3 tablespoons unsalted butter 40 g, softened
  • 1 tablespoon vanilla sugar or vanilla extract
  • ½ teaspoon fine salt
For the filling:
  • 3.5 –5.3 ounces milk chocolate 100–150 g, chopped
For the pan and finishing:
  • Additional butter for greasing the pan and brushing the baked loaf

Equipment

  • Large mixing bowl
  • Loaf pan
  • Pastry brush
  • Wire cooling rack

Method
 

  1. Activate the yeast: Combine the lukewarm milk, yeast, and granulated sugar. Stir and let stand for about 10 minutes, until foamy.
  2. Mix the dough: Add the egg and vanilla. Gradually mix in the flour and salt until a soft dough forms.
  3. Add the butter and knead: Knead in the softened butter a little at a time. Continue kneading for about 10 minutes, until smooth and elastic. The dough should remain soft and slightly tacky.
  4. First rise: Shape the dough into a ball, place in a bowl, and cover with plastic wrap. Let rise for about 60 minutes, or until doubled in size.
  5. Add the chocolate: Gently deflate the dough and transfer to a lightly floured surface. Roll into a rectangle and scatter with chopped chocolate. Fold the dough over the chocolate and gently knead just enough to distribute the pieces.
  6. Shape and proof: Grease a loaf pan with butter. Shape the dough into a loaf and place seam-side down in the pan. Cover loosely and let rise for about 30 minutes, until noticeably puffy.
  7. Bake: Toward the end of the second rise, preheat the oven to 340°F (170°C). Bake for about 30 minutes, until golden brown and baked through. Loosely cover with foil if the top browns too quickly.
  8. Finish and cool: Immediately brush the hot loaf with a little butter. Let rest briefly in the pan, then carefully transfer to a wire rack. Cool until only slightly warm before cutting into 10 slices.

Notes

  • Measuring: US volume measurements are approximate. Use the gram measurements for the most consistent results, especially for flour.
  • Milk temperature: Use comfortably warm milk, not hot milk.
  • Kneading: Knead by hand or use a stand mixer fitted with a dough hook. Hand kneading may take a little longer.
  • Rising: Use the dough’s appearance as your guide. A cool kitchen may require longer rising times.
  • Chocolate: Use 100 g for a lighter scattering of chocolate or 150 g for a more generously filled loaf.
  • Storage: Cool completely, wrap tightly, and store at room temperature for 2–3 days.
  • Freezing: Wrap the cooled loaf or individual slices tightly and freeze for up to 2 months for the best quality.
  • Nutrition: Estimated using 125 g milk chocolate, vanilla extract, and unsalted butter. Extra butter for greasing and brushing is excluded

     

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  • Nutrition per Slice

    Calories: 220 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 5 g | Fiber: 1 g | Sugar: 10 g | Sodium: 140 mg
    Keywords: chocolate brioche bread, homemade brioche, milk chocolate bread, sweet yeast bread, chocolate brioche loaf