Braid Brioche With Chocolate
Preperation Time: Approximately 2 hours
Cooking Time: 25-30 minutes
  • 1 x 500g Brioche Breadmix Sachet
  • 100g Soft Diced Butter
  • 150ml Full Cream Milk
  • 3 Eggs
  • 1 x 6g Yeast Sachet
  • 1/3 cup Chocolate Chips
  1. Place the contents of the bread mix sachet and yeast sachet in a large bowl.
  2. Lightly whisk 3 eggs in a large mixing bowl. Heat milk in the microwave for 30 seconds on HIGH and pour into mixing bowl. Add soft diced butter into mixing bowl and mix slightly.
  3. Add mixture into bread mix, mix with fork to form a dough, mix further with hands to bring dough together.
  4. Turn the dough out onto a well floured surface, knead for 8-10 minutes (applying extra flour to prevent dough sticking) until the dough is smooth, soft and elastic.
  5. Place dough into a lightly greased bowl, cover with a clean damp cloth then leave in a warm place until dough doubles in size (approximately 45-60 minutes*).
  6. Turn out dough onto a well floured surface and flatten into a wide disc. Spread chocolate chips over the dough. Roll up the dough and knead lightly until chocolate are evenly dispersed.
  7. Divide the dough into 4 equal portions; roll each portion into a long rope. Pinch the ends of the strands together at one end. Braid by taking the outermost strand and weaving in an over/under/over pattern with the other strands. Repeat along the length of the strands, pinch the loose ends together and tuck under the loaf to create a neat finish. Place loaf onto a lined baking tray.
  8. Cover with a clean damp cloth and stand in a warm place until dough doubles in size (approximately 45-60 minutes*).
  9. Preheat oven to 200°C (180°C fan forced). Brush the loaf with a lightly beaten egg or milk. Bake for 18-20 minutes or until golden brown and the base of the loaf sounds hollow when tapped.
  10. Allow to cool on a wire rack before slicing.
*Proofing time will vary depending on where the dough is placed, this step is critical in bread making to ensure the yeast produces sufficient aeration so that the baked bread develops a light even texture. Variations: Add your favourite combination of dried fruits (cherries, cranberries, currants etc), nuts (walnut, hazelnut, pistachio) or chocolates.