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A close up of a baked braided chocolate chip bread that has been cut open to reveal the chocolate chips and bread texture.
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Braided Brioche Chocolate Chip Bread - Parāoa Tōpuku Me Ngā Titipi Tiakarete

A slightly sweet braided brioche bread with a hint of vanilla and pops of chocolate chips. Serve it with lightly sweetened whipped vanilla butter.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 2 hours 30 minutes
Servings 1 large loaf (16 slices)

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.