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Artisan Chocolate Chip Brioche in Only 5 Hours

Prep Time15 mins
Cook Time30 mins
Rising Time5 hrs
Total Time45 mins
Servings: 8


  • 1/2 cup Whole Milk, warm
  • 1/4 tbsp. Granulated Cane Sugar
  • 3 tsp. Dry Active Yeast
  • 4 Large Eggs
  • 3 1/4 cup Flour
  • 1 1/2 tsp. Sea Salt
  • 1/4 cup + 1/3 cup Extra Virgin Olive Oil
  • 1 cup Chocolate Chips


  • In the bowl of a stand mixer, whisk together the warm milk, dry active yeast, and sugar. Set aside for 5 minutes to activate. 
  • Add in the eggs and whisk for 2-3 minutes until creamy.
  • Add in the flour and sea salt. Using the hook attachment, knead the dough for 2 minutes. 
  • Add in the extra virgin olive oil and knead for another 5 minutes. The dough should have completely absorbed the extra virgin olive oil. If not, knead for an additional 2 minutes. 
  • On a clean surface (without flour), knead the chocolate chips into the dough by hand. This helps distribute them more equally. 
  • Form the dough into a tight, round ball. Place the dough into an oiled bowl, cover with plastic wrap, and set aside in a warm place for 2 hours. 
  • On a clean surface, separate the dough into three equal parts. Roll out each part in a log-like shape that is about one foot long. Braid the three parts together. 
  • Line a loaf/bread pan with parchment paper. Place the braided dough into the pan. Lightly cover with a tea towel or plastic wrap. Set aside in a warm place for 3 hours.
  • Preheat oven to 350F. 
  • Brush an egg wash (whisk one egg until one constant color) over the brioche loaf. Bake for 30-35 minutes, or until golden brown. 
  • Allow it to cool for 3-4 minutes.