Chocolate Chip Brioche

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, instant yeast, and salt. Stir to mix evenly.
2. In a separate bowl, whisk together eggs, warmed milk, and the vanilla bean seeds until combined.
3. Add the egg and milk mixture to the dry ingredients. Mix on low speed just until the flour is incorporated, then increase to medium and knead for about 5 minutes until a sticky dough forms.
4. Add the softened butter a tablespoon at a time, mixing well after each addition. Continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly tacky, but not sticky.
5. Mix in the chocolate chips by hand until evenly distributed throughout the dough.
6. Transfer the dough to a large lightly greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
7. Gently punch down the dough and refrigerate it, covered, for at least 3 hours or overnight. This resting will help develop flavor and make shaping easier.
8. Remove the dough from the refrigerator. Divide into 12 equal pieces (about 90 g each) and shape each into a smooth ball.
9. Arrange the dough balls in a greased 9 x 5-inch loaf pan or on a parchment-lined baking sheet, spaced slightly apart.
10. Cover loosely and proof until puffy and nearly doubled, about 1 hour.
11. Preheat the oven to 375°F (190°C).
12. Whisk together the remaining large egg and 1 tablespoon milk to make an egg wash. Brush evenly over the tops of the dough.
13. Bake for 18 to 22 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).
14. Let the brioche cool in the pan or on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely before slicing.