These chocolate chip brioche buns are one of those recipes that started with a few experiments in my kitchen and, honestly, a couple of less-than-perfect attempts along the way. Brioche dough can be a little tricky at first—sometimes it doesn’t rise quite as much as expected, or the buns come out a little too dense. But once you get the feel for the dough, the result is absolutely worth it: soft, fluffy buns with little pockets of melted chocolate in every bite.
I love making this brioche buns recipe for a relaxed weekend breakfast or a cozy family brunch. The dough is made with just a few basic ingredients, and while it does need some time to rise, the hands-on preparation is surprisingly quick and easy.
Why these Chocolate Brioche Buns work
Soft and fluffy texture: After a few trials in my kitchen, I found the right balance for a brioche that stays soft, fluffy, and buttery without feeling too heavy.
Simple ingredients, delicious flavor: You only need a few basic ingredients, plus chocolate chips.
Easy and forgiving recipe: I’ve had a few imperfect batches myself, but this recipe is quite forgiving. Once you get a feel for the dough, beautiful homemade brioche buns are easy to achieve.
Key Ingredients
Chocolate Chips – I love adding plenty of chocolate chips because they melt into little pockets of chocolatey goodness in every bite.
Milk – Milk keeps the dough soft and tender, which is especially important for getting that fluffy brioche texture I’m looking for.
All-Purpose Flour – I use all-purpose flour to give the dough enough structure while still keeping the buns light and fluffy.
Active dry yeast – This is what gives the brioche its rise and airy texture. I always make sure my yeast is active so I can get beautifully puffy buns.
Butter – Gives the brioche its signature rich flavor and wonderfully tender texture.
Eggs – Add richness, moisture, and structure, while helping the buns develop a beautiful golden color.
Sugar – Adds sweetness and helps the buns develop a lovely golden-brown crust.
Salt – Even in a sweet recipe, I never skip the salt—it balances the sweetness and brings out the chocolate and buttery flavors.
How to make Chocolate Brioche Buns
Activate the yeast. In a small bowl, combine the active dry yeast with 1–2 tablespoons of lukewarm milk and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until slightly foamy.
Make the dough. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center, then add the egg, activated yeast mixture, and remaining milk.
Knead until smooth. Mix everything together, then knead for about 20 minutes by hand or 10–15 minutes with a stand mixer. The dough should become smooth, elastic, and slightly sticky. Add the softened butter, a little at a time, and continue kneading until completely incorporated.
Add the chocolate chips. If the dough feels warm after kneading, let it rest for a few minutes. Then gently fold in the chocolate chips, making sure they are evenly distributed without overworking the dough.
Let the dough rise. Cover the bowl with a clean kitchen towel and leave the dough at room temperature for about 1 hour, or until it has doubled in size.
Shape the buns. Divide the chilled dough into 2.3-ounce (65g) portions. Shape each piece into a smooth ball on a lightly floured surface. Work gently and avoid overhandling the dough, especially if your chocolate chips start to soften.
Let them rise again. Arrange the buns on a lined baking sheet, leaving some space between them. Let them rise for about 1 hour, until noticeably puffy.
Bake until golden. Preheat the oven to 350°F (180°C). Brush the brioche buns with a mixture of egg yolk and milk, then bake for 15–20 minutes, or until beautifully golden brown. Transfer them to a wire rack and let them cool before serving—although I’ll admit, they’re very hard to resist while still warm!
From my Kitchen (Chef’s Tips)
Give the dough enough time: I’ve learned not to rush the rising time. Letting the dough properly double in size helps create soft, light, and fluffy brioche buns.
Keep an eye on the chocolate chips: If the dough feels warm after kneading, let it cool for a few minutes before adding the chocolate chips. This keeps them from melting into the dough.
Don’t skip the second rise: I’ve found that this extra rise makes a big difference. Give the shaped buns enough time to become puffy before baking for the best texture.
Other Baking goods to try
Chocolate Brioche Buns
Ingredients
Method
- Activate the yeast. In a small bowl, combine the active dry yeast with 1–2 tablespoons of lukewarm milk and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until slightly foamy.
- Make the dough. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center, then add the egg, activated yeast mixture, and remaining milk.
- Knead until smooth. Mix everything together, then knead for about 20 minutes by hand or 10–15 minutes with a stand mixer. The dough should become smooth, elastic, and slightly sticky. Add the softened butter, a little at a time, and continue kneading until completely incorporated.
- Add the chocolate chips. If the dough feels warm after kneading, let it rest for a few minutes. Then gently fold in the chocolate chips, making sure they are evenly distributed without overworking the dough.
- Let the dough rise. Cover the bowl with a clean kitchen towel and leave the dough at room temperature for about 1 hour, or until it has doubled in size.
- Shape the buns. Divide the chilled dough into 2.3-ounce (65g) portions. Shape each piece into a smooth ball on a lightly floured surface. Work gently and avoid overhandling the dough, especially if your chocolate chips start to soften.
- Let them rise again. Arrange the buns on a lined baking sheet, leaving some space between them. Brush lightly with a mixture of egg yolk and milk, then cover and let them rise for about 1 hour, until noticeably puffy.
- Bake until golden. Preheat the oven to 350°F (180°C). Brush the brioche buns once more with the egg yolk and milk mixture, then bake for 15–20 minutes, or until beautifully golden brown. Transfer them to a wire rack and let them cool before serving—although I’ll admit, they’re very hard to resist while still warm!
Notes
- Give the dough enough time: Let the dough fully double in size during the first rise. This helps create light and fluffy buns.
- Keep the chocolate chips cool: If the dough feels warm after kneading, let it cool for a few minutes before adding the chocolate chips to prevent them from melting.
- Don’t skip the second rise: Let the shaped buns become noticeably puffy before baking. This extra rise makes a big difference in the final texture.