Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 4 large eggs, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup chocolate chips
- Custard filling: 1 cup milk, 2 tbsp cornstarch, 2 egg yolks, 1/4 cup sugar, 1 tsp vanilla
Instructions
- Bloom yeast in warm milk with a pinch of sugar for 5-10 minutes.
- In a mixer, combine flour, sugar, and salt. Add 2 eggs, remaining milk, and the yeast mixture; mix until a soft dough forms.
- Beat in butter gradually until dough is smooth and elastic. Fold in chocolate chips. Cover and let rise until doubled.
- Prepare custard: simmer milk, whisk in cornstarch, then whisk in yolks and sugar; cook until thick and glossy. Remove from heat and stir in vanilla; cool completely.
- Roll dough into a rectangle, spread cooled custard over the surface, sprinkle with a few more chips, and roll tightly. Slice into portions and place in a loaf pan.
- Let the dough proof until puffy, then bake at 350°F (175°C) for 35-40 minutes until golden.
Notes
- Let brioche cool slightly before slicing for clean cuts.
- Chill the dough overnight for easier shaping if desired.
- Store leftovers refrigerated for up to 3 days; rewarm gently before serving.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Method: Baking, Yeast dough
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 brioche)
- Calories: 320 Kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
