Description
A rich, buttery brioche filled with creamy vanilla custard and chocolate chips. Perfect for dessert or a special occasion, this recipe is a celebration of comforting flavors and soft, airy texture.
Ingredients
3 cups all-purpose flour
¼ cup sugar (for dough)
1 packet (2¼ tsp) active dry yeast
½ tsp salt
3 eggs
½ cup warm milk (for dough)
½ cup unsalted butter (softened)
2 cups milk (for custard)
½ cup sugar (for custard)
4 egg yolks (for custard)
¼ cup cornstarch (for custard)
1 tsp vanilla extract (for custard)
½–1 cup chocolate chips (for filling and topping)
1 egg (for egg wash)
Powdered sugar (optional, for dusting)
Instructions
Combine warm milk and active dry yeast in a bowl. Let sit for 5–10 minutes until foamy.
Add sugar, eggs, flour, and salt to the yeast mixture. Mix until a dough forms.
Gradually knead in softened butter until the dough is smooth and elastic (about 10 minutes).
Cover and let the dough rise in a warm place for 1–2 hours, until doubled in size.
Meanwhile, prepare the custard: In a saucepan, combine 2 cups milk, ½ cup sugar, 4 egg yolks, ¼ cup cornstarch, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly, until thickened.
Roll the risen dough into a rectangle, 1 inch thick. Spread half the custard over the dough, leaving a 1-inch border. Sprinkle with half the chocolate chips.
Roll the dough tightly from one side into a log and slice into 12 pieces. Place on a parchment-lined baking tray.
Bake at 375°F (190°C) for 20–25 minutes, until golden brown. Brush with egg wash and return to the oven for 5 minutes.
Cool slightly, then dust with powdered sugar before serving.
Notes
Ensure yeast is fresh for optimal rising. Use a stand mixer if kneading by hand is laborious. Let custard cool fully before filling to avoid melting the chocolate chips. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American