Ingredients
Scale
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 large eggs, at room temperature
- 1/2 cup whole milk, warmed
- 1 cup unsalted butter, softened and cut into cubes
- 1 cup vanilla custard (homemade or store-bought, see note below)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Substitution tips: For a dairy-free version, use coconut milk instead of whole milk and dairy-free margarine in place of butter. You can swap chocolate chips for chunks of your favorite chocolate bar for a more rustic bite.
Instructions
- Begin by activating your yeast: In a small bowl, combine the warm milk and a teaspoon of sugar. Sprinkle the yeast over the surface and let it sit for about 5-7 minutes until foamy. Mama Lou always said, “Yeast is like magic dust—it wakes up when it feels loved.”
- In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, vanilla extract, and the activated yeast mixture.
- Mix the ingredients until a rough dough forms. You can use a stand mixer with a dough hook or your hands. Once combined, start adding the softened butter, a few cubes at a time. This step takes patience—slowly incorporating the butter until the dough becomes smooth, elastic, and slightly sticky. It usually takes about 10-12 minutes of kneading.
- Fold in the vanilla custard gently, then the chocolate chips, distributing them evenly but carefully so the dough doesn’t get too tough.
- Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1.5 to 2 hours, or until doubled in size. I remember how Ouma would peek under the towel every 20 minutes, excited to see the dough grow—her enthusiasm was infectious.
- Once risen, punch down the dough gently to release air. Shape it into a loaf or divide it into smaller balls for a pull-apart brioche. Place in a greased loaf pan or baking dish.
- Cover again and let the dough rise for another 45 minutes, until puffy.
- Preheat your oven to 350°F (175°C). Whisk the remaining egg and brush it over the dough’s surface for a beautiful golden crust.
- Bake for 30-35 minutes or until the brioche is deep golden brown and sounds hollow when tapped. Mama Lou always said to trust your senses over timers—if it smells like heaven, it’s probably ready.
- Allow the bread to cool slightly before slicing. The first warm bite is always the best, especially when shared with someone you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
