Vanilla Custard Brioche
Vanilla Custard Brioche features a soft, buttery dough swirled with a creamy vanilla custard and dark chocolate chips. It’s an indulgent breakfast or brunch treat that’s perfect for special occasions.
Equipment
- Stand mixer with dough hook
- 9x5-inch loaf pan
- Saucepan
- Rolling Pin
- Instant-read thermometer
Ingredients
- 500 g bread flour approx 4 cups
- 7 g active dry yeast 2.25 tsp
- 240 ml whole milk 1 cup, warmed
- 115 g unsalted butter 1/2 cup, softened
- 50 g granulated sugar 1/4 cup
- 4 egg yolks
- 1 tbsp vanilla bean paste 15ml
- 170 g dark chocolate chips 1 cup
Instructions
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
- In a stand mixer with a dough hook, mix bread flour, sugar, and salt. Add yeast mixture and mix on low until a shaggy dough forms. Knead on medium for 5 minutes.
- With mixer on low, add softened butter one tablespoon at a time. Once incorporated, knead on medium for 8-10 minutes until smooth and elastic.
- Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled, about 1-1.5 hours.
- Meanwhile, make custard: whisk egg yolks, sugar, and vanilla bean paste in a saucepan. Whisk in milk and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter, and chill until firm.
- On a floured surface, roll dough into a 12x16-inch rectangle. Spread cooled custard evenly, leaving a 1-inch border. Sprinkle with chocolate chips.
- Roll dough tightly from a long side into a log. Pinch seam to seal. Cut log in half lengthwise, twist halves together with cut sides up, and place in a lined 9x5-inch loaf pan.
- Cover and let rise until puffy, about 45 minutes to 1 hour. Preheat oven to 350°F (175°C).
- Brush top with egg wash. Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F (88°C). Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices before serving.
Reheating: Reheat slices in a 300°F oven for 5-7 minutes, or microwave for 15-20 seconds.
Best Tips: Use bread flour for the best texture. Ensure custard is chilled and thick before spreading. Let the loaf cool completely before slicing for clean cuts.
Variations: Swap dark chocolate for white or milk chocolate. Add toasted nuts or citrus zest to the custard. Replace custard with fruit compote or cinnamon sugar.