8 Irresistible Chocolate Chip Brioche Buns That Melt in Your Mouth

Let me tell you about my absolute favorite baking project – these dreamy chocolate chip brioche buns that fill my kitchen with the most incredible buttery aroma. Picture this: fluffy, golden pillows of enriched dough studded with melty chocolate chips, so soft they practically dissolve in your mouth. I first fell in love with these buns at a tiny Parisian bakery years ago, and distracting hunger.

The magic happens when rich brioche dough meets pockets of warm chocolate – it’s breakfast and dessert rolled into one perfect bite. What makes these chocolate chip brioche buns special isn’t just their taste (though trust me, that’s phenomenal), but how they transform simple ingredients into something extraordinary. Flour, eggs, butter and sugar become this cloud-like dough that’s ridiculously fun to work with – sticky, stretchy, and so alive with yeast activity you can almost watch it grow.

Sunday mornings at my house now always include a batch of these warm from the oven. The kids go wild when they see them cooling on the rack, and honestly? I don’t blame them one bit. That first pull-apart bite with chocolate strings stretching between the pieces? Pure bliss.

Why You’ll Love These Chocolate Chip Brioche Buns

Let me count the ways these golden beauties will steal your heart (and probably become your new baking obsession).

Key Highlights

• Cloud-like texture – That magical combination of eggs and butter creates the softest, most pillowy buns you’ll ever sink your teeth into
• Bakery-quality at home – Forget expensive pastry shop runs – these taste like they came straight from a French boulangerie
• Chocolate in every bite – Mini chips distribute perfectly so you get melty pockets of joy throughout
• Versatile treat – Equally perfect for lazy weekend breakfasts, afternoon snacks, or dressed-up desserts

Seriously, once you pull these warm from your oven and that first whiff of buttery goodness hits you, you’ll understand why I’m completely hooked.

Ingredients for Chocolate Chip Brioche Buns

Gathering the right ingredients makes all the difference with these chocolate chip brioche buns. Trust me, I’ve learned the hard way that substitutions can change the texture completely! Here’s exactly what you’ll need:

• 3 1/4 cups all-purpose flour (plus extra for dusting – don’t skip this!)
• 1/4 cup granulated sugar – just enough sweetness to balance the rich dough
• 2 1/4 tsp instant yeast (that’s 1 packet) – my secret for reliable rises every time
• 1 tsp salt – crucial for flavor enhancement
• 1/2 cup warm milk (about 110°F) – test it on your wrist like baby bottles
• 3 large eggs (2 for dough, 1 for egg wash) – room temperature works best
• 1 tsp vanilla extract (optional but recommended) – adds lovely depth
• 6 tbsp unsalted butter, softened (cut into cubes) – not melted! Soft like cold cream cheese
• 3/4 cup mini chocolate chips – regular chips work but minis distribute better

See? Nothing fancy – just quality ingredients handled with care. Now let’s make some magic!

How to Make Chocolate Chip Brioche Buns

Okay, let’s get our hands into this glorious dough! Making chocolate chip brioche buns is easier than you might think – it’s all about patience and trusting the process. I’ll walk you through each step just like I learned (after a few hilarious failed attempts!).

Mixing the Dough

First, whisk together your flour, sugar, yeast, and salt in a large bowl. I like to do this by hand – there’s something therapeutic about watching the dry ingredients become one. Now pour in that warm milk (not hot! You’ll kill the yeast) and crack in two eggs. If you’re using vanilla, add it now too.

Mix everything until it forms a shaggy, sticky mess. This is normal – promise! Now comes the fun part: kneading. If you’ve got a stand mixer with a dough hook, let it do the hard work for about 8-10 minutes on medium speed. No mixer? No problem! Flour your hands and surface well and knead by hand. The dough will start off sticky but gradually become smoother.

Adding Butter and Chocolate Chips

Here’s where the magic happens! Once your dough is smooth (it won’t be perfectly silky yet), start adding those cubes of softened butter one at a time. This takes patience – knead each piece in completely before adding the next. The dough might seem like it’s falling apart at first, but keep going! After about 6-8 minutes, you’ll have this gorgeous, glossy, elastic dough that stretches beautifully.

Now gently fold in your chocolate chips. I like to sprinkle them over the dough and knead briefly just until distributed. Don’t overdo it or the chips will melt into the dough from the friction!

Shaping and Baking

Cover your bowl with a damp towel and let the dough rise in a warm spot for 1-1.5 hours until doubled. Then comes my favorite part – shaping! Punch down the dough and divide it into 8-10 equal pieces. Roll each into smooth balls by tucking the edges underneath – this creates that perfect bakery-style dome shape.

Arrange them on a parchment-lined baking sheet, cover again, and let rise for 30-45 minutes until puffy. Right before baking, brush them with that remaining egg beaten with a splash of water (egg wash) for that gorgeous golden shine. Bake at 350°F for 16-20 minutes until they’re golden brown and sound hollow when tapped. Try to resist eating them immediately – but I won’t judge if you can’t!

Tips for Perfect Chocolate Chip Brioche Buns

After making dozens (okay, maybe hundreds) of batches, I’ve learned a few tricks to guarantee bakery-worthy chocolate chip brioche buns every time. First, dough temperature matters – if your kitchen is cold, let it rise in a slightly warmed oven (turned off!) with the light on. Second, resist adding extra flour when kneading – the dough should stay slightly tacky for that signature fluffiness. Third, watch those chocolate chips – if they start melting while kneading, pop the dough in the fridge for 10 minutes to firm up. And finally, don’t overbake – pull them out when they’re golden but still feel slightly soft to the touch. They’ll continue setting as they cool!

Variations for Chocolate Chip Brioche Buns

Once you’ve mastered the classic version, try these fun twists! My favorite is adding a teaspoon of cinnamon to the dry ingredients – it gives the buns this warm, cozy flavor that pairs perfectly with chocolate. For some crunch, fold in 1/2 cup chopped toasted walnuts or pecans along with the chocolate chips. Feeling fancy? Swap the chocolate chips for chopped dark chocolate chunks – they create gorgeous melty pockets. The possibilities are endless!

Serving Suggestions

Oh, the ways you can enjoy these chocolate chip brioche buns! My absolute favorite is warm from the oven with a steaming cup of coffee – the bitter notes cut through the sweetness perfectly. For breakfast, try them toasted with a smear of jam or fresh berries on the side. Feeling indulgent? Split one open and stuff it with vanilla ice cream for the ultimate dessert. Honestly though? They’re magical all on their own!

Storage and Reheating

These chocolate chip brioche buns stay wonderfully fresh if stored properly! At room temperature, keep them in an airtight container for up to 2 days – though honestly, they rarely last that long in my house. For longer storage, wrap individual buns tightly in plastic wrap and freeze for up to 3 months. When cravings strike, just pop a frozen bun in the microwave for 20-30 seconds or warm in a 300°F oven for 5 minutes. Pro tip: Brush with melted butter after reheating for that just-baked magic!

Chocolate Chip Brioche Buns FAQs

Can I use active dry yeast instead of instant yeast?
Absolutely! Just activate it first – mix the yeast with the warm milk and a pinch of sugar, let it foam for 5-10 minutes, then proceed with the recipe. You might need to add a few extra minutes to the rise times.

Why is my dough so sticky?
Don’t panic! Brioche dough is supposed to be tackier than regular bread dough. Resist the urge to add too much extra flour – that’ll make your buns dense. Instead, lightly oil your hands when handling it. The dough firms up beautifully during the rises.

Can I make these buns ahead of time?
You sure can! After shaping, cover the unbaked buns tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes while your oven preheats, then bake as directed. The slow rise in the fridge actually develops more flavor!

What if my chocolate chips sink to the bottom?
Toss them with a tablespoon of flour before folding into the dough – this little trick helps them stay suspended throughout the buns. Also, make sure your dough is properly developed before adding them.

Can I freeze the baked buns?
Yes! These freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or give them a quick warm-up in the oven.

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these chocolate chip brioche buns! Keep in mind these numbers are estimates – your exact counts might vary depending on ingredient brands and bun size. Each glorious bun clocks in at about:

• 260 calories
• 10g fat (6g saturated)
• 36g carbs
• 12g sugar
• 6g protein

Not too shabby for something that tastes like pure indulgence, right? And hey, there’s eggs in there – that counts as protein! (At least that’s what I tell myself when I eat three in one sitting…)

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