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This past spring, I visited Paris, and the bite I can’t stop thinking about was the Cramique Brioche from Aux Merveilleux de Fred. Warm, soft, and as light as a cloud, it was unforgettable. I knew instantly that I had to recreate it at home—and make it sourdough of course!
This Chocolate Chip Sourdough Brioche is it! Technically called a Cramique, this is a Beglian-style brioche commonly found in the North of France. This recipe makes two small brioche loaves, studded with chocolate chips and is perfect for sharing. And if you love chocolate pastries – you’ll also want to try my Sourdough Chocolate Croissant Rolls – heavenly!
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Why You’ll Love Chocolate Brioche
- Soft and Sweet – You’ll love how this brioche has the best taste and flavor—it’s soft like my Cinnamon Sugar Babka but with sweet chocolate chips and pearl sugar on top.
- Enriched Dough – Just like with regular Sourdough Brioche and my Sourdough Croissant Loaf, the enriched dough creates the most light and fluffy texture that is truly unmatched.
- 100% Sourdough Recipe – I love baking 100% sourdough recipes like this. If you are looking for more sourdough brioche recipes, try these Sourdough Brioche Burger Buns.
Important Ingredients
- Levain – This recipe uses a sweet stiff levain that combines ripe and active sourdough starter, flour, sugar, and room temperature water and is left to rise before using. Using a stiff levain keeps any sour flavor very mild.
- Tangzhong – An Asian method of heating milk and flour over the stove until it forms a thick paste, is used in this sourdough brioche dough for a more tender & soft crumb.
- Unsalted Butter – This recipe calls for a lot of butter. Unsalted butter doesn’t add any extra salt to the dough. The butter should be cool room temperature. You should be able to press your finger into the butter block and have it make an indentation, but the butter should not be soft. Butter is reserved and added to the dough after the dough has already been kneaded.
See the recipe card for full information on ingredients and quantities
Substitutions
- Tangzhong: I love using this method for this dough, but you could also replace the dough with my delicious sourdough brioche buns dough that uses potato flake instead of making a tangzhong.
- Bread Flour: You really need high-quality flour for this recipe. If you don’t have bread flour, substitute a little vital wheat gluten (about 3-5 grams per 130 grams of flour) with an all-purpose flour instead.
- Chocolate Chips: Use any favorite good-quality chocolate chips or substitute with good-quality chopped chocolate.
- Salted Butter: If you choose to use salted butter, decrease the salt a little in the recipe.
Sourdough Sample Schedule
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake. Please Note: This schedule assumes the dough temperature is 78-80ºF throughout the process. If your dough is warmer, it will move faster. Colder dough will take longer.
| Day 1 | Mix Levain/Mix Dough/Bulk Fermentation |
| 2:00 PM-8:00 PM | Mix Stiff Levain. Let sit at 78ºF for about 5-6 hours until doubled/bubbly and ripe. |
| 7:00 PM | Mix tangzhong, let cool |
| 8:00 PM | Mix dough Add butter to dough and mix until windowpane (can take 20-30 minutes) |
| 8:30 PM | Bulk Fermentation at 78-80ºF (12 hours) |
| Day 2 | Shape, Proof, Bake |
| 8:30 AM | Shape and Proof Dough |
| 11:30 AM | Egg Wash and Bake |
How to Make Chocolate Chip Sourdough Brioche
Mix the Levain
Step 1: Mix Levain. Combine ripe sourdough starter, bread flour, granulated sugar, and water. Knead until the stiff sweet levain forms a cohesive ball (Image 1). Cover and let rise for 5-6 hours until the levain has doubled in size (Image 2).
Mix Tangzhong
Step 2: Mix Tangzhong: Whisk together flour and milk in a saucepan over medium heat until the mixture forms a thick paste. (Images 3 & 4)
Mix and Knead the Dough
Step 3: Mix Dough. Mix dough using a stand mixer. Combine cooled tangzhong, levain, milk, granulated sugar, eggs, salt, and bread flour before cutting the butter into chunks and adding it a little at a time (Images 5 & 6). Knead the dough for 20-30 minutes (Image 7) until your dough is strong and passes the windowpane test. Place the dough in a bowl or container to rise (Image 8).
Bulk Fermentation or First Rise
Step 4: Bulk Fermentation. Let dough rise in a warm place for 12 hours. It should fill the container, become aerated and almost double in size during this time (Images 9 & 10).
Shape and Proof
Step 5: Shape. Pat dough out into a 12 by 14 inch rectangle (Image 11). Sprinkle chocolate chips or chopped chocolate on top of the dough (Image 12). Fold the dough up from one end into the middle (Image 13). Fold the other side into the middle (Image 14). Sprinkle the rest of the chocolate on top fo the dough (Image 15). Roll the dough up into a rectangular shape (Image 16). Cut the dough in half (Image 17) and use your hands to drag the balls of dough around in a circular motion on the countertop to shape and seal the dough balls (Image 18).
Note: If you prefer to add the chocolate chips in after the dough is kneaded and mixed, you can add the chocolate in before the first long bulk rise instead. If you choose to make a pearl sugar version (see Amy’s Recipe Tip), do not add pearl sugar before the bulk fermentation.
Proof, Egg Wash and Bake
Step 6: Proof the Dough. Place the balls of dough on a parchment-lined baking sheet with space for the dough balls to rise (Image 19). Cover the dough and let proof until just about doubled in size, about 2-3 hours at warm 78-82ºF.
Step 7: Egg Wash and Cut. Whisk together the egg and a splash of water. Brush egg wash on top of both loaves (Image 20). Score the dough by using kitchen shears to cut the dough in a circle near the edge of the dough, going around in a circle (Image 21).
Step 8: Bake. Bake loaves in a preheated 375ºF oven for 25-30 minutes until the internal temperature of the loaf reaches 190ºF (Images 22).
How to Store Leftovers
Let your leftover chocolate chip sourdough brioche cool completely. Then slice, stick in an airtight bag and freeze. When you want a piece, let it defrost to room temperature or warm up just a little before enjoying it.
Amy’s Recipe Tips
If you’ve tried the Cramique brioche from Aux Merveilleux de Fred, you know that they also sell a Pearl Sugar Cramique Brioche loaf. You can use this same dough and substitute pearl sugar for the chocolate chips in the recipe. Substitute 100-120 grams of medium pearl sugar for the chocolate in this recipe.
Note: The pearl sugar does draw some water out of the dough and can cause a little leaking the longer it sits and the higher temperature it is kept at. A pearl sugar loaf may take a few extra minutes to bake to account for that little bit of excess drawn-out liquid.
Frequently Asked Questions
You can, BUT, I highly recommend trying out the stiff levain for this recipe. A regular starter doesn’t have the same proofing window (it is shorter) and can result in more sour-flavored brioche that don’t rise quite as high. If you want to substitute it, use the same amount as called for in the recipe but you’ll need to add a little more flour to the dough so it feels tacky – not sticky when mixed.
You can make one larger loaf, but the bake time will be longer. I find the smaller loaves are the perfect size for gifting or splitting with a couple of friends.
Yes. Skip mixing the levain and don’t add it to the dough. Instead, add 2 teaspoons instant yeast to the dough along with 50 extra grams flour, and 30 grams water. The dough will rise much more quickly than a sourdough version. Let the dough double in size (1-2 hours). Then add the chocolate chips, shape and let rise again before egg washing and baking.
Sweet Sourdough Breads
If you tried this Chocolate Chip Sourdough Brioche or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Chocolate Chip Sourdough Brioche
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Equipment
- kitchen scissors or sharp knife
- pastry brush for egg wash
- container for proofing or covered bowl
Ingredients
Stiff Sweet Levain
- 20 grams sourdough starter, ripe and active, heaping 1 Tablespoon
- 5 grams granulated sugar, about 1 teaspoon
- 40 grams bread flour, heaping 1/4 cup
- 20 grams water, about 1 Tablespoon plus 1 teaspoon
Tangzhong
- 20 grams all-purpose flour, about 3 Tablespoons
- 100 grams whole milk, scant 1/2 cup
Chocolate Chip Brioche Dough
- all of the stiff sweet levain, about 90 grams
- all of the cooled tangzhong, about 100 grams
- 40 grams whole milk, about 3 Tablespoons
- 60 grams granulated sugar, about 5 Tablespoons
- 2 large eggs, about 100 grams
- 10 grams salt, about 1 1/2 teaspoons
- 350 grams bread flour, about 2 1/2 cups
- 113 grams unsalted butter, about 1/2 cup, reserved to add in during the kneading process
- 150 grams good quality, semi-sweet, chopped chocolate, or chocolate chips, about 3/4 cup plus 2 Tablespoons, reserved
Egg Wash
- 1 egg
- splash of water
Instructions
Stiff Sweet Levain (5-6 hours, at 78ºF)
- Mix together ripe sourdough starter, bread flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Place in a clear jar and set in a warm 78ºF place. Cover and let rise for 5-6 hours until the levain has doubled in size and the top is rounded.
Tangzhong
- About an hour before the levain is ready, whisk together 20 grams all-purpose flour and 100 grams milk in a saucepan. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens into a paste. This usually takes about 1-2 minutes. Quickly remove the thickened mixture from the heat and let cool before mixing your dough.
Sourdough Chocolate Chip Brioche
- Mix the Dough: To the bowl of a stand mixer, add the cooled tangzhong, ripe, bubbly and active levain, milk, granulated sugar, eggs, salt and bread flour. Turn on the mixer and knead for about 5 minutes until the dough is smooth and all the ingredients well incorporated.
- Add Butter: Cut the butter into chunks, about 12-24 per stick of butter. Butter should be firm but soft enough to leave a dent when you press your finger into the butter. Turn the mixer on and add chunks of butter into the dough a little at a time. Continue adding chunks of butter until all the butter is added and begins to incorporate into the dough.
- Knead until Windowpane: Continue kneading the dough on medium speed for 20-30 minutes (this will depend on your mixer and your dough) until the dough passes the windowpane test. To check for windowpane: Stop the mixer. Take your hands and pull up on a portion of the dough. At the beginning stages of kneading the dough, the dough will break as soon as you start to stretch it. As the dough kneads and the gluten strands develop, the dough will stretch thinly without tearing. You will know the dough is finished kneading when the dough does not tear when pulled and you can see light through the dough, like a windowpane.Be Aware: As you knead the dough, the friction from the mixer can heat up the ingredients in the bowl. It is important that the dough doesn't get too warm or else the butter will begin to melt and separate from the dough. If you notice this beginning to happen, take a break, stick your dough in the refrigerator to cool down and then continue kneading after the dough cools a little bit.
- Begin Bulk Fermentation: Once the dough reaches the windowpane stage, it will be very soft, but also cohesive. Dump the dough into a container and cover. Set the dough in a warm, 78-80ºF place for 12 hours, or until doubled in size. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78ºF. This temperature is the optimal for fermentation. If your dough temperature is cooler than 78ºF, it will need to ferment longer than 12 hours.
- Add Chocolate and Shape: Dump the risen dough out onto the countertop. Pat and gently stretch into a 12 by 14 inch rectangle. Sprinkle 2/3 of the chocolate chips or chopped chocolate on top of the dough. Starting with the long side closest to you, fold the dough into the middle. The fold the other half of the dough into the middle. Sprinkle the remaining chocolate on the dough. Roll the dough up so you have one small rectangle (see pictures in the post). Cut the dough in half. Drag each half around in a circular motion on a countertop to seal together and place dough balls on a baking sheet lined with parchment paper.
- Proof: Cover dough with plastic wrap or a baking sheet cover and let rise until puffed up and almost doubled for another 2-3 hours at 78-80ºF. I use a dough mat to help maintain that temperature, but an oven with a light on also works!
- Egg Wash and Score: Once the dough has risen, pre-heat the oven to 375º. Whisk together an egg with a splash of water. Brush egg wash on top of the dough. Take kitchen shears and cut into the dough right along the top edge in a traditional circle (see photos).
- Bake: Bake in a pre-heated 375ºF oven for about 25-30 minutes until completely baked through and reaches an internal temperature of 190-195ºF. Remove from the oven and place loaves on a cooling rack. Let cool and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Amy, is it possible to make this recipe without a standing mixer?
It is possible, but it would be difficult. The amount of time it takes to knead and trying to add the butter into the dough by hand would be hard and take a long time. That said, it is possible if you wanted to give it a try. Have you made a brioche style dough before?
I’ve made a brioche style dough without a mixer before but I found it very challenging to stretch and fold. Would you recommend a coil fold instead?
Yes, a coil fold for this would probably be easier. Also use damp hands when working with the folds to help it not stick as much.
I’m trying this recipe but having some difficulty. The ingredients did not want to mix together in the stand mixer and I had to use my hands to get everything to incorporate, and it won’t smooth out, is very tough, and the butter is just smearing around the bowl instead of mixing in. What do I need to do differently??
It can be tricky to get the butter to incorporate all the way. You have to let it mix for quite a while and make sure the butter is fairly soft. The dough goes through a process of looking like the butter wont incorporate and then it will start to incorporate and eventually will incorporate. Sometimes letting the gluten relax and coming back to it in 10 minutes helps as well. What ended up happening with yours? Did you let it rest overnight?
I did. I figured I might as well let it keep mixing and see what happened and it did eventually turn out and let it hang out in the oven with the light on overnight. I was panicked because the dough started out so tough and I was prepared for it to end up being a failure but it actually turned out really well. I’ll be making this again, just without all the panic!
I’m so glad it turned out for you! I felt the same way when I first started making brioche – like this can’t possibly be right?! But then it turned out so well! Glad you enjoyed it!
Egg allergy. Can the egg be left out or do you suggest a substitute?
Egg is important to the structure of this brioche dough. I haven’t tried it without or with a replacement and I’m not sure how well it would work in this recipe. I’m sorry!
This was increcible!!! I had to use evaporated milk (🫣😬) and was worried it would be a disaster, but straight out of the can & it turned out great! I also used mini chocolate chips. I dont have anything to compare it to, but it last about an hour & they were gone..lol
Thinking about adding a bit of cinnamon w the chocolate chips next time?
That would be yummy! So glad you loved this recipe. Thank you for the review 🙂
While the dough tasted amazing, mine didn’t rise at all, for either of the rises. I’m not sure what went wrong. I’m a fairly experienced sourdough baker and followed the directions exactly. I used some of my starter to make Amy’s pumpkin loaf and it turned out great, so I know my initial starter to make the levain was not the issue. The only thing I can think of was that my bulk ferment was at around 70 degrees instead of 78 but I did give it a few extra hours to compensate, and the dough never rose even a bit. Any ideas?
It sounds like it needed more time to rise. This is a very enriched dough – lots of butter, egg, etc… which slows down the rise of any bread dough – especially a sourdough. Did the stiff levain rise? It should have doubled or tripled in size before you used it in the dough. Then the dough itself at lower temperatures will take much longer to rise. I hope this helps troubleshoot.
Thanks! I’m happy to have a reason to try again! 😁
Can the bulk ferment be done in a cooler area for longer time.
Thanks
Yes, but it will take quite a bit longer with this very enriched dough. Make sure that the dough has risen before you go to add the chocolate chips and shape it.
Hi Amy,
I really want to try the recipe, is it possible to let the dough in the refrigerator before you bake it?
Thanks!
Yes. You can split up your time by sticking the dough in the fridge throughout the process. If you want to shape the dough and let it rise and then stick it in the fridge before baking, that works too – bake straight from the fridge within 12 hours or so for best results.
In the ingredient list it says 100gm milk but in the tangzhong directions it says 120gm. Just checking which it is.
It’s 120 grams total tangzhong, so 100 grams milk and 20 grams flour. Thanks for catching that. I just fixed it.
Can we skip the pearl sugar add?
Yes this recipe is for chocolate chip brioche. You don’t have to do the pearl sugar version – just it you want to.
Thank you Amy I don’t want the extra sugar on top!
And what kind of mixer are you using in your photos? I love that you use a stand mixer❤️
That is an Ankarsrum mixer in the photos. I also often use a Bosch mixer to mix this dough, but I do think the Ankarsrum does maybe a slightly better job with incorporating the butter into the dough. You can see my full mixer review here: https://amybakesbread.com/best-stand-mixer-kitchenaid-bosch-and-ankarsrum-review/
And the chocolate chip brioche doesn’t have pearl sugar on top – that’s just the pearl sugar version.
My favorite and my kids favorite. So soft and love the chocolate and pearl sugar verisons.