Braided Brioche Chocolate Chip Bread - Parāoa Tōpuku Me Ngā Titipi Tiakarete
How good does this Braided Chocolate Chip Bread look, I can't wait for you to try it. When I was a young girl one of my favourite things my Mum would make was braided bread. To me there was something magical about the fact that she could make a simple loaf of bread in to something so beautiful. So, this recipe is an ode to my awesome Māmā, who was the epitome of creativity.
A little bit more about this Braided Chocolate Chip Bread:
This brioche loaf has a hint of vanilla and is studded with chocolate chips (I used drops but it still counts). It is such a delicious parāoa (bread) to serve straight from the oven and spread with my whipped vanilla butter. It is also perfect to make the day before and toast it the next day to treat your whānau (family), hoa (friends) or manuhiri (guests).
Do you need any tips on working with dough? Then check this out: how to knead dough. If you prefer a savoury brioche, this Savoury Braided Brioche Bread is the one you need.
Some more parāoa (bread) recipes to try:
Want some sticky scrolls with a deep spiced flavour? Try my Gingerbread Scrolls. Maybe a marahihi māpere (maple syrup) vibe is more your style, then try these Sticky Maple Cinnamon Scrolls. Do you prefer a coconut vibe? Then try these delicious Coconut Buns (Pani Popo), they are one of the most popular recipes on my pae tukutuku (website).
Maybe you want to try some no-knead recipes? Take a look at my No-knead Bread Buns or try their cheesy cousin; Cheesy No-knead Bread Buns. Or for a popular favourite, take a look at my Light and Fluffy Fry Bread (Parāoa Parai) recipe.
Check out all of my other bread recipes here.
Videography and photography by Sarah Henderson.
Braided Brioche Chocolate Chip Bread - Parāoa Tōpuku Me Ngā Titipi Tiakarete
Ingredients
The Dough - Te Pokenga
- ⅔ C (165 ml) wai wera (hot water, from the tap)
- ½ C (125 ml) miraka (milk)
- ½ C (100 g) huka hāura (brown sugar or caster sugar)
- 1 ¼ tablespoon (10g) īhi tere (instant yeast)
- 2 hēki iti (small eggs, size 6)
- 1 tablespoon wanira (vanilla)
- 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
- 2 teaspoon tote (salt, fine)
- 70 g pata kūteretere (softened butter, cut into small pieces)
- 1 C (200 g) titipi tiakarete (chocolate chips or drops, I prefer drops as they are a bit bigger)
The Glaze - Te Mōhinuhinu
- 1 tablespoon huka hāura (brown sugar)
- 1 hēki (egg)
The Final Glaze - Te Mōhinuhinu Whakamutunga
- 30 g pata (butter)
- 2 tbsp marahihi māpere (maple syrup, honey will also work here)
Instructions
The Dough - Te Pokenga
- Add the wai wera (hot water), miraka (milk) and huka hāura (brown sugar) in to a large bowl. Stir it all together until the sugar is dissolved.
- Stir in the īhi tere (instant yeast) and allow to activate for five minutes until foamy.
If you are kneading by hand:
- Add the hēki (eggs), puehu parāoa (flour) and tote (salt) in to the yeast mixture. Whakaranuhia – mix it all together to combine.Once you have a shaggy dough, it is time to knead it.
- Knead the dough by hand for 3 – 4 minutes. Then dot the pata (butter) on to the stretched out dough and knead again for another 6 – 7 minutes until stretchy and smooth. It will get super sticky when the pata (butter) is first added but stick with it, it will come together.
If you are kneading in a stand mixer:
- If you are using a stand mixer, add the hēki (eggs), puehu parāoa (flour), tote (salt) and pata (butter) in to the yeast mixture.Using a dough hook, knead it for 8 – 10 minutes.
Shaping the dough:
- Once the dough is lovely and stretchy, stretch it on to the bench and sprinkle over the titipi tiakarete (chocolate chips/drops), fold in the corners and gently knead them in.
- Form the dough in to a ball, place in a bowl and cover. Leave to rise for 1 ½ - 2 hours or until it has doubled in size.
- Once risen, cut the dough into four equal portions. I weigh mine for accuracy but you can just eye ball it if you want to. Roll each portion into a 30 cm rope.
- Arrange the pieces side by side. Pinch the four ends together at the top.
- Take the fourth strand (on the right) and weave it over and under the other strands until it lands on the other side. Take the fourth strand (on the right) again and weave it over and under the other strands until it lands on the other side. Refer to the video for a guide.
- Repeat this process until all the dough is braided, always taking the strand from the right and weaving it under and over all the other pieces.
- Tuck both of the ends in so you have a nice shape. Place it on a well oiled tray. Cover with a tea towel and rise for 50-60 minutes.
- 10 minutes before the bread has finished rising, preheat the oven to 180 °C.
The Glaze - Te Mōhinuhinu
- Add the hēki (egg) or the miraka (milk) in to a small bowl. Add in the huka hāura (brown sugar) and whisk it until smooth and baste all over the parāoa (bread). Brush this all over the braid with a pastry brush. This helps the bread become golden when baking.
- Place in the oven and bake for 10 minutes at 180 °C. Then, turn the oven down to 160 °C and bake for a further 35 minutes.
The Final Glaze - Te Mōhinuhinu Whakamutunga
- Just before the parāoa (bread) has baked, melt the pata (butter) and marahihi māpere (maple syrup or honey) in a pot or in the microwave.
- Remove the delicious parāoa (bread) from the oven and brush on the mōhinuhinu (glaze). Serve fresh with my whipped vanilla butter. It is also delicious as toast the next day.
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