Chocolate Chip Brioche
This chocolate chip brioche is a delicious bread that is sure to be a hit for breakfast, as a snack, or for dessert. Made with nut milk for added nutrition, it's great by itself, with some butter or jam, or as french toast. This chocolate chip brioche recipe is relatively easy to make and great for baking two loaves and giving one away as a gift.
Equipment
- Stand Mixer with dough hook
Ingredients
- 5.5 cups AP flour
- 1 cup butter, unsalted room temperature
- 5 tbsp granulated sugar
- 0.75 cups cashew milk
- 6 whole eggs 5 are for dough, 1 is for egg wash
- 2 tsp salt
- 1 packet active dry yeast 2 tsp
- 1 cup semi sweet chocoate chips
Instructions
- Warm up cashew milk to around 110 deg. Add the yeast and about 1 tbsp of the sugar and whisk well. Let sit for five minutes
- In stand mixer bowl, add dry ingredients (flour, sugar, salt). Mix with dough hook to homogenize dry ingredients.
- Whisk 5 eggs in mixing bowl. Add eggs to dry ingredients. Add cashew milk mixture. Run the stand mixer with a dough hook on a medium speed for about four minutes.
- Add the butter to the dough, but don't add all at once. Add roughly one quarter at a time and wait for the butter to integrate into the dough before adding the next quarter. Knead for another five minutes. Make sure to stop periodically to scrape down the sides of the bowl if necessary.
- Set the mixer to a low speed. Add in the chocolate chips gradually. Mix until the chocolate chips are approximately evenly distributed.
- Remove the dough from the mixer bowl and into a large oiled bowl. Cover with plastic wrap and leave to proof somewhere that is room temperature or warmer.
- When dough is doubled in size (about 1 hour), put dough on a floured flat work surface. Divide into two equal pieces (each will be one loaf). For one loaf, punch dough down into a flat rectangle
- Shape the dough by rolling the top of the rectangle down toward you. Keep the dough tight as you roll.
- When you have rolled the dough, pinch the seam closed and place it on the bottom. Put your shaped dough into a well oiled bread pan (9" x 5")
- Cover and allow the loaf to prove one final time in a warm location for 30 minutes. Preheat the oven to 350 deg F for the final 15 minutes
- Score the top of the loaf (a short serrated knife, like a tomato knife works best in my opinion). You can make one long score down the middle parallel to the long side of the loaf. Or you can make multiple short scores along the length of the loaf.
- Bake loaf in 350 deg oven for 20 minutes. Meanwhile, whisk the remaining egg in a bowl. After 20 minutes, remove loaf from oven and brush the top with egg wash. Place the loaf back in the oven in the same position but rotated 180 deg. Bake for another 5-15 minutes, or until top is golden brown and the center has a temperature of 180 deg (or higher)
- Let rest five minutes on a rack or trivet to allow air flow. Remove from bread pan and let rest another ten minutes before slicing.