A Soft, Bakery Style Brioche Braid Filled With Chocolate Chips Made Right in Your Bread Machine
There are few things that make a morning feel special quite like a warm slice of homemade brioche!
Back in the UK, you could walk into almost any supermarket and spot beautiful chocolate brioche loaves on the shelves. Light. Soft. Slightly sweet. Perfect with coffee or hot chocolate.
Moving to the States recently meant saying goodbye to that easy everyday treat, so these days I recreate it in our own kitchen, and honestly it feels even better this way.
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
This braided brioche loaf came from a happy accident while remaking my chocolate chip brioche rolls. I had half a batch of dough ready to go, and we decided to turn it into something a little more elegant.
A simple three strand braid filled with chocolate chips that bake into soft pockets of sweetness!
The bread machine handles all the heavy lifting so the dough comes out silky and rich without any effort.
And of course I just have to mention that using a bread machine has genuinely changed the way I cook at home, and I think it could help you out too!
My little bread machine does so much for me, dough for sweet rolls, soft dinner rolls, pizza nights, everyday sandwich loaves, quick cakes, even small batches of jam.
It takes on all the fiddly steps and frees me up to carry on with everything else at home. It keeps things consistent and budget friendly, and honestly it has made homemade baking feel achievable even on my busiest days. I’ll share the one I use later on in this post.
The combination of condensed milk, cold butter, and the egg plus yolk mixture gives this loaf the same texture you would expect from a French style brioche.
Soft. Tender. Slightly custardy. Perfect for breakfast or brunch or an afternoon treat with tea!
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So come into the kitchen with me and bake this lovely little loaf that tastes straight out of a French bakery but was made with pantry ingredients and a bread machine!
Why You’ll Love Using a Bread Machine In Your Kitchen!
If you’re new here, you’ll quickly learn that I am such a fan of using a bread machine for dough. It has been one of the biggest helps in my kitchen, especially during busy or overwhelming seasons.
My parents gifted me this little Compact Cuisinart Bread Machine recently when I moved from the UK to the States after getting married, and it has worked like a little powerhouse ever since!
It kneads beautifully. It rises dough evenly. It keeps everything contained in one pan so I am not dealing with flour across every surface of the kitchen.
And on days where the house feels chaotic or I am juggling too much, I can add the ingredients, press the dough button, and let it get on with the work while I focus on everything else.
It takes away so much of the guesswork and makes homemade bread, pizza dough, cinnamon rolls, soft rolls, and sweet bakes feel much simpler.
It has also been a real blessing for our budget. Homemade dough costs pennies compared to store prepared versions and certainly compared to eating out. As a military family on baby step 2 of our debt free journey, little savings like that matter across an entire month.
If you have ever felt intimidated by bread making, this is your gentle nudge to give it a try. A dough cycle handles all the kneading for you.
You get soft, reliable, fluffy dough without standing over a counter for ages or worrying if things rose the way they should. It makes homemade cooking feel doable, even on days that are far from calm.
There are so many beginner friendly ideas to help you feel confident and excited about homemade dough!
Why This Recipe Works?
This chocolate chip brioche loaf is built on an enriched dough that stays tender and soft thanks to condensed milk, cold butter, and a gentle dough cycle in the bread machine.
The braid helps the loaf bake evenly and gives those gorgeous bakery-style layers you see when you slice into it.
Freezing the chocolate chips keeps them from melting into streaks, so you get little pockets of creamy chocolate throughout the entire loaf. It looks impressive but it is surprisingly simple once the dough cycle finishes, a lovely homemade breakfast treat without any fuss!
Equipment
- Bread machine with dough cycle
- Measuring jug
- Measuring cups and spoons
- Mini spatula or spoon
- Parchment paper
- Baking sheet
- Sharp knife or dough scraper
- Small bowl for egg wash
- Cooling racks
- pastry brush
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Top Chocolate Brioche Tip – Freeze Your Chocolate Chips!
Oh and a quick tip, always freeze your chocolate chips before adding them to brioche dough. It helps them hold their shape so they do not melt into streaks or dark patches.
I learned this the hard way because I originally tried adding my chocolate chips directly to the bread machine. Big mistake!!!
I will link two videos below of me frantically trying to scrub chocolate off every corner of the machine. It will make you laugh and it proves just how real this kitchen really is!!!
Ingredients
For the Brioche Dough
(this is half of my usual Brioche Chocolate Chip Buns Recipe as that’s we need for this recipe)
- 1 cup warm water
- 1/4 cup condensed milk
- 3 tbsp sugar
- 2 and 1 quarter tsp bread machine yeast
- 1 whole egg
- 1 egg yolk
- 2 tbsp cold salted butter, cubed
- 2 cups all purpose flour
- 1 tsp salt
For the Filling
- 1 cup semi sweet chocolate chips, frozen to prevent them melting when you’re handling the dough
For the Egg Wash
- 1 egg
- 2 tsp water
Step by Step Instructions
Step 1: Prep the chocolate chips
Place your chocolate chips in the freezer. Frozen chocolate helps prevent melting streaks inside the dough.
Step 2: Proof the yeast
Remove the bread machine’s pan insert.
Mix the warm water and condensed milk in a jug, then pour into the pan.
Add the sugar and yeast. Give it a quick stir.
Cover the pan with plastic wrap and let it sit for 5 to 10 minutes until the yeast looks bubbly and active.
Step 3: Add the remaining wet ingredients
Whisk your egg and egg yolk together quickly and pour into the foamy yeast mixture.
Drop in the cold cubed butter.
Step 4: Add the dry ingredients
Add the flour on top without mixing.
Make a small pocket in the flour mound and add the salt. Cover lightly with flour so the salt does not touch the liquid too early.
Step 5: Run the dough cycle
Place the pan into the bread machine.
Select the dough cycle and press start.
Most machines take around one hour thirty minutes.
Step 6: Shape the braid
When the dough cycle finishes, tip the dough onto a lightly floured counter.
Roll it into a long rectangle.
Sprinkle your frozen chocolate chips over the dough.
Fold the dough over itself a few times to distribute the chocolate evenly.
Divide the dough into three equal pieces.
Roll each one into a long rope of similar length.
Line the three ropes up and pinch the top ends together.
Braid gently all the way down.
Pinch the bottom ends to seal.
Transfer the braid onto a parchment lined baking sheet.
Step 7: Rise
Cover loosely with plastic wrap or a damp towel.
Let the dough rise for about one hour until puffy, soft and slightly larger.
Step 8: Egg wash and bake
Preheat your oven to 375°F.
Brush the brioche braid gently with egg wash.
Bake for 20 to 25 minutes until golden brown and risen.
Slide the loaf onto a cooling rack and allow it to cool before slicing, so it keeps the crumb and shape better.
Notes and Troubleshooting
Notes
- Freeze your chocolate chips for at least one hour so they hold their shape.
- Condensed milk enriches the dough and gives the finished loaf that soft, velvety crumb.
- Cold butter creates lighter layers and helps keep the dough tender.
- The dough will rise a lot in the bread machine, this is normal for enriched doughs.
Troubleshooting
My braid opened up while baking.
This usually means the braid was too tight. Next time, braid more loosely so the dough can expand naturally in the oven.
The chocolate chips melted inside the loaf.
They were likely not frozen long enough. Freeze for at least one hour before adding.
My dough feels sticky and hard to handle.
Dust lightly with flour. Brioche dough is naturally soft but manageable with a little flour on your hands.
The loaf browned too quickly.
Every oven runs differently. Tent loosely with foil for the final 10 minutes if needed.
Storage
- Store cooled brioche in an airtight container for up to three days.
- Freeze slices for up to two months and warm gently in the oven or air fryer.
Serving Ideas
- Slice and enjoy warm with softened butter
- Toast lightly for a cafe-style breakfast
- Serve with fresh berries and whipped cream
- Spread with Nutella or jam for a quick treat
- Use slightly stale slices to make French toast
- Pair with coffee or hot cocoa for a cosy morning
- Serve as part of a brunch board with fruit and yogurt
Why You’ll Love This Recipe?!
- Soft bakery style brioche
- Easy dough made in a bread machine
- Kid friendly
- Perfect for breakfast or gifting
- Budget friendly
FAQ
Can I double this recipe?
Yes. Make a full batch of brioche dough and shape into two braided loaves or a single large one.
Can I use milk instead of condensed milk?
You can but the brioche will not have the same richness.
Can I add raisins, nuts or white chocolate?
Yes. Freeze chocolate before adding so it holds shape.
Can I skip the second rise?
No. It is essential for soft brioche texture.
Easy French Style Braided Chocolate Chip Brioche Breakfast Loaf Bread Machine Recipe!
December 4, 2025Ingredients
Equipment
Method
- Place your chocolate chips in the freezer. Frozen chocolate helps prevent melting streaks inside the dough.
- Remove the bread machine’s pan insert.Mix the warm water and condensed milk in a jug, then pour into the pan. Add the sugar and yeast. Give it a quick stir.Cover the pan with plastic wrap and let it sit for 5 to 10 minutes until the yeast looks bubbly and active.
- Whisk your egg and egg yolk together quickly and pour into the foamy yeast mixture.Drop in the cold cubed butter.
- Add the flour on top without mixing.Make a small pocket in the flour mound and add the salt. Cover lightly with flour so the salt does not touch the liquid too early.
- Place the pan into the bread machine. Select the dough cycle and press start.Most machines take around one hour thirty minutes.
- When the dough cycle finishes, tip the dough onto a lightly floured counter.Roll or pat it out it into a long rectangle. Sprinkle your frozen chocolate chips over the dough.
- Fold the dough over itself a few times to distribute the chocolate evenly.Divide the dough into three equal pieces. Roll each one into a long rope of similar length.
- Line the three ropes up and pinch the top ends together.Braid gently all the way down. Pinch the bottom ends to seal.Transfer the braid onto a parchment lined baking sheet.
- Cover loosely with plastic wrap or a damp towel.Let the dough rise for about one hour until puffy, soft and slightly larger.
- Preheat your oven to 375°F.
- Brush the brioche braid gently with egg wash.Bake the braided dough for 20 to 25 minutes until golden brown and risen.
- Slide the loaf onto a cooling rack and allow it to cool before slicing so it keeps the crumb and the shape better.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This chocolate chip braided brioche loaf tastes like something from a French bakery but is made simply at home with pantry ingredients and help from a bread machine.
It is cosy, rich and perfect for mornings when you want something a little special!
What to Try Next?!
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Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
