Chocolate Cramique (Chocolate Chip Brioche)
Category: Bread
Prep time : 30 min
Cook time : 30 min
Total time : 1 day
Makes: 2 loaves (8.5x4.5?)
Scale recipe by: ×
Dough:
249 g. (1 cup) whole milk
7g (2 1/2 tsp) instant yeast *See note
50 g. (1/4 cup) granulated sugar
2 large eggs room temperature
6 g. (1 tsp) salt
113 g. (1/2 cup) unsalted butter softened
383g (3.5-4) cups bread flour
Filling:
8 oz chocolate chips
Egg Wash:
1 large egg
1 tbsp water
Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.
Add about 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining 2 cups of flour. Depending on your moisture level, it may be slightly more or less flour. Dough should be soft and smooth, but not too sticky.
Let mixer knead the dough for 10 minutes on low speed.
Shape the dough into a tight ball and cover with plastic wrap. (The dough is so buttery I don't even need to grease the bowl). Let the dough rise for about an hour or doubled in size (or put in the fridge to rest overnight to split up the steps).
After the first rise, gently fold in the chocolate chips. It's ok if some chips are poking out the top.
Cut dough into two equal sized pieces. (Or you can cut into 4 for smaller mini loaves like many of the bakeries do!)
Take the edges and fold them towards the center, pinching the seams together. Seam side down on the table, rotate it in a circular motion to create a tight ball. Sometimes people prefer using a bench scraper to help with this. Repeat the process with the other piece of dough to create two round loaves.
Transfer loaves to a sheet pan lined with parchment paper (or sprayed with cooking spray) and cover loaves again. Let them rise for another 30 minutes.
While brioche is rising, preheat oven to 350℉.
When loaves are finished with the second proof, create the egg wash by gently whisking together egg and water. Brush the egg wash on the outside of the loaves when they are ready.
Using a sharp knife, scissors, or a bread lame, score the loaves in a circular motion all across the top to create a circle.
Bake for about 30-35 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It's done when the bottoms are a dark golden brown and internal temp reaches 195-200F.
Let the loaves rest on the sheet pans for about 5-10 minutes, then transfer to cooling rack. We dig in warm and tear it apart, but you can also let the loaves cool completely before slicing for clean slices. Bread is best kept at room temperature up to 3 days. It also freezes great. Serve plain, toasted, or use as french toast. Enjoy!
Add about 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining 2 cups of flour. Depending on your moisture level, it may be slightly more or less flour. Dough should be soft and smooth, but not too sticky.
Let mixer knead the dough for 10 minutes on low speed.
Shape the dough into a tight ball and cover with plastic wrap. (The dough is so buttery I don't even need to grease the bowl). Let the dough rise for about an hour or doubled in size (or put in the fridge to rest overnight to split up the steps).
After the first rise, gently fold in the chocolate chips. It's ok if some chips are poking out the top.
Cut dough into two equal sized pieces. (Or you can cut into 4 for smaller mini loaves like many of the bakeries do!)
Take the edges and fold them towards the center, pinching the seams together. Seam side down on the table, rotate it in a circular motion to create a tight ball. Sometimes people prefer using a bench scraper to help with this. Repeat the process with the other piece of dough to create two round loaves.
Transfer loaves to a sheet pan lined with parchment paper (or sprayed with cooking spray) and cover loaves again. Let them rise for another 30 minutes.
While brioche is rising, preheat oven to 350℉.
When loaves are finished with the second proof, create the egg wash by gently whisking together egg and water. Brush the egg wash on the outside of the loaves when they are ready.
Using a sharp knife, scissors, or a bread lame, score the loaves in a circular motion all across the top to create a circle.
Bake for about 30-35 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It's done when the bottoms are a dark golden brown and internal temp reaches 195-200F.
Let the loaves rest on the sheet pans for about 5-10 minutes, then transfer to cooling rack. We dig in warm and tear it apart, but you can also let the loaves cool completely before slicing for clean slices. Bread is best kept at room temperature up to 3 days. It also freezes great. Serve plain, toasted, or use as french toast. Enjoy!
Lo's Kitchen
Submitted by Darren on 2026-02-20