Irresistibly moist chocolate chip brioche: a perfectly soft and decadent treat
This soft chocolate chip brioche, known as “Brioche Filante,” is the ultimate treat for bread lovers. With its tender crumb, rich buttery flavor, and generous chocolate chips, this brioche is perfect for breakfast, a snack, or dessert. The process involves making a light and airy dough, filling it with dark chocolate chips, and baking it to perfection. The result is a beautifully risen brioche with a soft, melt-in-your-mouth texture. replaces the word nice with emptypped with a dusting of icing sugar, this brioche is as delicious to look at as it is to eat.
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Why you'll love this:
You’ll love this brioche because it’s light, airy, and wonderfully buttery with the added bonus of melted chocolate chips in every bite. The dough is moist and slightly sweet, making it perfect for a morning coffee or an afternoon treat. Despite its impressive appearance, this brioche is surprisingly easy to make, requiring just a few simple steps. The long resting times allow the flavors to develop, resulting in a brioche that’s both flavorful and satisfying. Whether you serve it fresh out of the oven or save a slice for later, this brioche is sure to become a favorite.
Perfect opportunity:
This fluffy chocolate chip brioche is perfect for weekend breakfasts, brunches, or as a special holiday treat. Its elegant appearance makes it a great choice for serving at family gatherings or entertaining guests. Brioche also makes a delicious gift: wrap it in parchment paper and tie it with a ribbon for a homemade gift that is sure to impress. Whether you are celebrating a special occasion or simply enjoying a cozy morning at home, this brioche is the perfect indulgence.
Decorating tips:
replaces the word nice with empty enhance the presentation of your brioche, consider dusting it lightly with icing sugar just before serving. You can also drizzle some melted chocolate on top for an extra touch of decadence. If you’re feeling festive, garnish the brioche with some edible flowers or a sprinkle of chopped nuts for added texture and flavor. For a more traditional look, brush the top with simple syrup after baking to give it a nice glossy finish.
Ingredients:
For the entrance (Lievitino):
- 150 grams of Manitoba flour
- 150 grams of milk
- 15 grams of sugar
- 5 grams of fresh yeast
For the dough:
- 200 grams of Manitoba flour
- 100 grams of dark chocolate chips
- 75 grams of butter
- 60 grams of sugar
- 1 large egg
- A generous pinch of salt
Instructions:
- Prepare the starter (Lievitino):
- In a bowl, mix together the milk, sugar, fresh yeast and Manitoba flour. Mix with a fork until the dough is smooth and lump-free.
- Cover the bowl with a lid or plastic wrap and let sit for 30 minutes.
- Make the dough:
- Transfer the rested starter to the bowl of a stand mixer. Add the Manitoba flour, sugar and egg. Mix on low speed for about 1 minute.
- Gradually add the butter cut into small pieces and the salt. Continue to knead the dough at medium speed for about 5 minutes until it becomes smooth and elastic.
- First climb:
- Turn the dough out onto a floured work surface and knead briefly. Shape it into a ball and place it in a lightly floured bowl.
- Cover the bowl with a clean tea towel and let the dough rise in a warm place for about 2 hours, or until doubled in size.
- Shape the brioche:
- After the first rise, transfer the dough to a work surface and divide it into 5 equal portions.
- Take one portion, stretch it slightly and sprinkle with dark chocolate chips. Roll the dough into a ball, enclosing the chocolate inside.
- Repeat with remaining portions of dough.
- Second climb:
- Butter and flour a cake tin. Place the balls of dough in the tin, arranging them in a single layer.
- Cover the pan with a kitchen towel and let the dough rise for another 1.5 hours, or until the dough has risen and filled the pan.
- Bake the brioche:
- Preheat your oven to 180°C (350°F).
- Brush the top of the brioche with a little milk to promote even coloring.
- Bake the brioche in the preheated oven for about 35 minutes, or until the top is golden brown and the brioche sounds hollow when tapped.
- Let cool and serve:
- Remove the brioche from the oven and let it cool in the pan for a few minutes.
- Carefully remove from the pan and transfer to a wire rack to cool completely.
- Once cooled, sprinkle the brioche with icing sugar if desired.
Appreciate!
