How to Make Petit Pain Brioches Au Chocolaté in a Bread Machine!
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!
One of the biggest adjustments for me after moving from the UK to the States has been the sheer lack of continental pastries that were once so normal for daily life.
Back home, you could wander into any supermarket, corner shop, or tiny bakery and find a dozen beautiful pastries that tasted like they came straight from France or Belgium.
Everything from buttery croissants to chocolate filled brioches were everywhere, and I never realised how much I enjoyed that until it was suddenly not part of everyday life anymore.
Coffee and cafe culture feels different here too. Faster. Quieter. A lot more people come in, work on their laptops, grab a coffee to go, and head back out.
It is not wrong at all, but it is missing that relaxed European feeling where you sit for a bit, sip slowly, chat, people watch, read, recharge, and then wander off when you feel like it.
So instead of feeling sad about it, I decided to recreate those little loves at home. It is cheaper, it fits within our budget on baby step 2, and it brings so much joy into our home kitchen.
Every pastry I make here is one less thing we need to buy from the store, and those small choices really do help keep us moving toward our goal of being debt free in the next couple of years.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
Today we are making one of my favourites. Petit pain brioches au chocolaté. Soft, rich, fluffy little French style brioche buns filled with chocolate chips.
They sound fancy but they are actually very easy, especially when the bread machine takes care of all the messy parts.
I use my bread machine multiple times a week. My parents gifted it to us when we first moved here because I was struggling with the additives and preservatives in American bread. Now it saves time, saves money, and helps me enjoy homemade bread with my family without any fuss.
Condensed milk is one of the key ingredients here. It enriches the dough in a way milk cannot. It gives the finished brioche this velvety, dense, almost custardy softness. Once you try it you will see exactly what I mean. It is such a simple and shelf-stable upgrade, but it makes all the difference.
Making pastries at home has become one of my favourite ways to bring a bit of that relaxed European vibe into our military base kitchen. It costs so little and the result feels like something from a bakery in Paris.
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 with me into the kitchen and we will rustle up a batch of the tastiest homemade chocolate brioche buns you have ever tried!
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!
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!!!
Equipment
- Bread machine (I will list the exact one I use below)
- Measuring jug
- Measuring cups and spoons
- Spoon
- Plastic wrap
- Bowl
- Knife
- Dough scraper or bench scraper
- Baking sheet
- Parchment paper
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Ingredients
Makes 12 Large Bakery Style Buns
- 1 cup warm water
- 1/4 cup canned condensed milk (the 3.5 oz La Lecherita cans work perfectly)
- 3 tbsp sugar
- 2 1/4 tsp bread machine yeast
- 3 eggs
- 4 tbsp cold salted butter, cubed
- 4 cups all purpose flour
- 1 tsp salt
- 1 to 2 cups semi sweet chocolate chips, frozen
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Step by Step Instructions
Step one: Remove the pan insert from your bread machine and place your chocolate chips in the freezer for later.
Step two: Mix the warm water and condensed milk in a measuring jug. Pour into the bread machine pan.
Step three: Add the sugar and yeast. Give it a quick stir.
Step four: Cover with plastic wrap and let it sit for 5 to 10 minutes. This checks if the yeast is active.
Step five: If the mixture becomes frothy and bubbly, your yeast is alive and well. If nothing happens, discard the mixture and start again with fresh yeast.
Step six: Add the eggs and cubed butter directly into the yeast mixture.
Step seven: Add the flour on top without mixing.
Step eight: Make a small pocket in the top of the flour mound and sprinkle the salt into it. Cover the salt lightly with some flour. This helps prevent the salt from touching the yeast mixture too early.
Step nine: Place the pan back into the bread machine. Select the dough cycle and press start. Most machines take around one hour thirty minutes.
Step ten: When the dough cycle ends the dough should be very large and puffy.
In my little Cusinart Compact Bread Machine it literally reaches the very top – don’t worry! Halve the recipe if you prefer to deal with smaller quantities of dough!
Tip the dough onto a lightly floured surface. Roll or pat it out into a large rectangle.
Step eleven: Sprinkle on your frozen chocolate chips all over one side of the dough rectangle. Roll out or pat down the dough again and repeat the process until all the chocolate chips are inside of the dough – it usually takes me 3 or 4 times.
Step twelve: Then form a large ball or log with the dough.
Step thirteen: Divide the dough into 12 even pieces. Shape them however you like. Long ones for little hands, round buns, or rectangles. Truly anything works!
Step fourteen: Place the shaped dough onto a parchment lined baking sheet. Cover with plastic wrap or a damp towel and leave to rise for another hour. This second rise makes them extra fluffy.
Step fifteen: After an hour, uncover and brush gently with egg wash made from one beaten egg and a splash of water.
Step sixteen: Bake in a 375°F (190°C) preheated oven for 15 minutes until golden and risen.
Step seventeen: Remove from the oven and transfer to a cooling rack straight away. I like to keep the parchment paper under them so the melted chocolate does not stick to the rack.
Notes and Troubleshooting
Notes
- Freeze your chocolate chips for the best texture.
- Condensed milk gives these rolls their beautiful richness.
- Cold butter helps create light flaky layers.
Note on dough size:
This is a rich brioche dough and it rises a lot during the dough cycle. In my compact Cuisinart bread machine it almost reaches the top of the pan and that is totally normal.
If your machine is on the smaller side or you prefer handling less dough, just make half the recipe and run the dough cycle as usual.
Troubleshooting
Can I add other mix ins?
Yes you can add raisins, white chocolate, cinnamon chips, dried cherries, or chopped nuts. Freeze any chocolate first for an hour for best results.
How do I make these without a bread machine?
Use a stand mixer with a dough hook. Knead for 8 to 10 minutes until smooth and elastic, then continue with shaping and rising as listed above.
Storage
- Store cooled brioche buns in an airtight container for up to three days.
- They freeze beautifully for up to two months.
- Warm gently in the oven or air fryer before serving.
Serving Ideas
- Serve warm with powdered sugar
- Pair with coffee or hot chocolate
- Slice and toast with butter
- Use as a base for ice cream sandwiches
- Serve with berries and whipped cream
Why You’ll Love This Recipe?!
- Bakery style brioche made with simple ingredients
- Budget friendly and perfect for a home cafe morning
- Rich, tender, soft, and lightly sweet
- Bread machine friendly so the hard work is done for you
- Kid friendly and perfect for weekends or lunchboxes
FAQ
Can I freeze the dough instead of the baked rolls?
Yes. Freeze after shaping. Thaw in the fridge, rise for one hour, then bake.
Can I use milk instead of condensed milk?
You can, but the richness and texture will not be the same.
Do I have to do the second rise?
Yes. It gives that classic light brioche texture.
Can I use dark chocolate instead?
Yes. Any chocolate works as long as it is frozen first.
Easy French-Style Chocolate Chip Brioche Rolls Bread Machine Recipe!
December 4, 2025Ingredients
Equipment
Method
- Remove the pan insert from your bread machine and place your chocolate chips in the freezer for later.
- Mix the warm water and condensed milk in a measuring jug. Pour into the bread machine pan and add in the sugar and yeast. Give it a quick stir.
- Cover with plastic wrap and let it sit for 5 to 10 minutes. This checks if the yeast is active.If the mixture becomes frothy and bubbly, your yeast is alive and well. If nothing happens, discard the mixture and start again with fresh yeast.
- Add the eggs and cubed butter directly into the yeast mixture.
- Add the flour on top without mixing.
- Make a small pocket in the top of the flour mound and sprinkle the salt into it. Cover the salt lightly with some flour. This helps prevent the salt from touching the yeast mixture too early.
- Place the pan back into the bread machine. Select the dough cycle and press start. Most machines take around one hour thirty minutes.
- When the dough cycle ends, tip the dough onto a lightly floured surface. Roll or pat it out into a large rectangle.
- Sprinkle on your frozen chocolate chips all over one side of the dough rectangle. Roll out or pat down the dough again and repeat the process until all the chocolate chips are inside of the dough – it usually takes me 3 or 4 times.
- Then form a large ball, so that the chocolate chips become layered evenly throughout.
- Divide the dough into 12 even pieces. Shape them however you like. Long ones for little hands, round buns, or rectangles. Truly anything works.
- Place the shaped dough onto a parchment lined baking sheet. Cover with plastic wrap or a damp towel and leave to rise for another hour. This second rise makes them extra fluffy.
- After an hour, uncover and brush gently with egg wash made from one beaten egg and a splash of water.
- Bake in a 375°F (190°C) preheated oven for 15 minutes until golden and risen.
- Remove from the oven and transfer to a cooling rack straight away. I like to keep the parchment paper under them so the melted chocolate does not stick to the rack.
Notes
- Freeze your chocolate chips for the best texture.
- Condensed milk gives these rolls their beautiful richness.
- Cold butter helps create light flaky layers.
Note on dough size:
This is a rich brioche dough and it rises a lot during the dough cycle. In my compact Cuisinart bread machine it almost reaches the top of the pan and that is totally normal. If your machine is on the smaller side or you prefer handling less dough, just make half the recipe and run the dough cycle as usual.Storage
- Store cooled brioche buns in an airtight container for up to three days.
- They freeze beautifully for up to two months.
- Warm gently in the oven or air fryer before serving.
Related Recipes:
Check out all our Bread Machine Recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
These petit pain brioches au chocolaté taste like something from a French bakery but are incredibly simple and affordable to make at home.
They bring a little cafe magic into your kitchen and prove that homemade pastries can taste better than store bought without costing much at all!
What to Try Next?!
Share & Rate This Recipe!
If these little chocolate brioche buns brighten your day as much as they brighten ours, share them with someone who would love a cosy homemade bake!
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
