Although this brioche requires an overnight rise, the soft, buttery rolls will be worth it the next day! The dough is filled with chocolate chips for a sweet surprise!
I remember not too long ago the days when I was afraid of working with yeast. The thought of it scared me, and I was too timid to try anything that required it. Fast forward to today, and I am much more comfortable working with yeast and have even made quite a few things with it. My how things have changed.
One of Addie’s favorite things in the world is the Craquelin Brioche from Wegman’s. We very rarely see it anymore, and I got an idea in my head to make it myself. But of course, I haven’t been able to find their recipe online so had to get creative.
So, without any hesitation or trembling, I thought I could make my own yeasted brioche. I wanted a chocolate version but didn’t find any suitable enough. So I tried this version instead. It makes 12 individual rolls, and each contains bursts of chocolate chips. That’s a win to me.
This recipe will require an overnight rise so plan accordingly. It’s not difficult at all so please don’t be intimidated. If you like playing with clay, then you can make these rolls. All you need to do is roll the final dough into balls and that’s it. And don’t be alarmed if the dough looks more like a cookie dough rather than bread. The dough will soften a bit during the 30 minute rise/rest before baking and puff up nicely in the oven.
We adored these rolls. The exteriors were a beautiful golden brown and slightly crispy from the egg wash. The interiors were soft, fluffy, and full of melty chocolate after a quick cool down from the oven. I microwaved some the next day as my breakfast and they held up well overnight. I don’t recommend keeping these around too long because they will start to dry out.
Chocolate chip brioche
- 2 and 1/4 teaspoons 1 packet instant yeast
- 1/4 cup lukewarm water
- 1/2 cup granulated sugar
- 3 cups bread flour
- 1 teaspoon salt
- 5 eggs divided
- 3/4 cup (1 and 1/2 sticks unsalted butter, room temperature and sliced)
- 1 cup chocolate chips
- Measure out the 1/4 cup of lukewarm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes or until frothy.
- In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, mix together the sugar, flour, salt, and yeast mixture on low to medium speed until well combined.
- Add 4 of the eggs, one at a time, until the dough is smooth. Add the butter and mix until no lumps remain. Add in the chocolate chips.
- Transfer the dough to a well oiled bowl and cover. Allow it to rest in a warm spot for about 1-2 hours or until doubled. Then transfer the bowl to your refrigerator and allow it to cool overnight (make sure the dough is covered in plastic wrap before transferring to the refrigerator).
- The next day, line two baking sheets with parchment paper or silicone mats.
- Transfer the dough onto a lightly floured surface and divide into 12 equal parts.
- Shape each piece into a ball and transfer 6 onto a baking sheet. Repeat with the remaining 6. Brush the tops with an egg wash (crack the egg into a small bowl and add a little bit of water and mix well).
- Allow the dough to rest for another 30 minutes. Brush the top with the egg wash again.
- Preheat your oven to 350 degrees F.
- Bake in your preheated oven for about 7 minutes. Then rotate the pans and bake for an additional 8 minutes or until golden brown on top.
- Brioche should be stored, covered, at room temperature and will keep for a few days.