Soft Chocolate-Chip Brioche
Chef Noor proves a soft enriched dough of milk, yeast, egg, vanilla, oil, flour and butter until light, rolls it with chocolate chips into a round, lets it rise again, then brushes it with a nescafe-and-milk wash and bakes it to a glossy golden loaf.
A soft, cotton-textured brioche that melts in the mouth, studded with chocolate chips glistening between its folds. A milk-and-butter-rich dough, brushed with an instant-coffee-and-milk glaze so it bakes to a glossy golden colour with a fragrant aroma.
How to Prepare
Mix the sugar, yeast and warm milk and leave for 10 minutes until frothy.
Add the egg, vanilla, oil, flour and baking powder and begin to knead.
Gradually work in the room-temperature butter and keep kneading for about 10 minutes until smooth.
Cover and leave to rise in a warm place for about an hour.
Roll out the dough, scatter over chocolate chips and shape into a round; leave to rise again for half an hour.
Brush the top with a nescafe-and-milk wash and bake on the middle rack at 180°C for about 30 minutes, until golden.
Made it? Rate this recipe
Knead the butter in slowly and give the dough its full rise — patience is what makes brioche so soft and feathery.
Ingredient Swaps
Replace the chocolate chips with jam or hazelnut spread for the filling.
Use butter instead of oil for a richer dough, or the reverse for a lighter option.
Brush the top with egg yolk instead of the coffee glaze for a different shine.
Common Questions
How do I get a cotton-soft texture?
Knead well until the dough is elastic and let it proof twice until doubled.
Why did my brioche turn dense?
Under-kneading or under-proofing is the cause; give the dough enough time.
Can I prepare the dough ahead?
Yes, chill it after the first rise and finish the next day.
How do I keep it soft?
Store it in a sealed bag once cooled, or freeze and warm slightly at serving.
Why add the instant coffee to the glaze?
It gives the top a deep, glossy golden colour without a strong coffee taste.
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