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Chocolate Chip Pull-Apart Bread
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
3 hrs 45 mins
Cal/Serv:
413
If you’re looking for a brunch recipe that's just as pretty to look at as it is delicious to eat, then you need to make this chocolate chip pull-apart bread. After baking, you’ll pull the layers to reveal the softest, fluffiest yeasted bread filled with mini chocolate chips. It’s a fun interactive treat that will have your friends tearing for slice after slice (just be careful this doesn’t turn into a tug-of-war situation!).
The bread:
Even though the dough is yeasted, it’s pretty simple to make. Aside from the rise times, the dough itself comes together quickly, much like a classic cinnamon roll. A stand mixer does make the job a lot easier, but if you don’t have one, you can make it by hand. Mix the dough with a rubber spatula until it holds together, then knead the dough on a work surface until it’s nice and smooth. It will take some extra time, but the soft and fluffy result is worth it.
The chocolate chips:
I used semisweet chocolate chips for the bread, but if you prefer milk or dark, you can definitely use those here instead. Whatever you choose, I strongly recommend using the minis. They will fill out each slice with plenty of chocolate and get a bit meltier than a regular-sized chip.
Storage:
This bread is best served the same day it’s made, but can be stored, covered, at room temperature for up to 3 days. Reheat the bread slightly to re-soften the loaf.
Made this bread? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 1
(1/4-oz.) packet active dry yeast
- 1/2 cup
whole milk, warmed to 110°
- 7 Tbsp.
unsalted butter, softened, divided
- 2 1/2 cups
(300 g.) all-purpose flour, plus more for dusting
- 1/4 cup
(53 g.) packed light brown sugar
- 1/2 tsp.
kosher salt
- 1
large egg
- 3 Tbsp.
granulated sugar
- 1 cup
(177 g.) mini chocolate chips
Directions
- Step 1Grease a large bowl with cooking spray. In a small bowl, sprinkle yeast over milk. Let sit until foamy, about 5 minutes.
- Step 2Meanwhile, microwave 3 Tbsp. butter in 10-second increments until melted, about 30 seconds total.
- Step 3In the large bowl of a stand mixer fitted with the dough hook, whisk flour, brown sugar, and salt. Add yeast mixture, melted butter, and egg. Mix on low speed until dough just comes together. Increase mixer speed to medium and continue to mix until dough is smooth, 3 to 5 minutes more.
- Step 4Transfer dough to prepared bowl and cover with a kitchen towel. Let rise at room temperature until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.
- Step 5On a lightly floured surface, roll dough to an 18" x 12" rectangle. Spread remaining 4 Tbsp. softened butter over surface. Sprinkle with granulated sugar.
- Step 6Cut dough lengthwise into 6 (2"-wide) strips. Sprinkle a heaping 2 Tbsp. chips on one strip. Stack another strip on top. Repeat with remaining chips and dough, gently pressing each strip on top. As you go, press back on any chips that fall off. Cut stack crosswise into 6 pieces. You’ll have 6 stacks of 6 layers.
- Step 7Grease a 9" x 5" loaf pan with cooking spray. Arrange each stack cut side up in prepared pan. Cover and let rise until puffed, 30 to 45 minutes.
- Step 8Arrange a rack in center of oven; preheat to 350°. Bake loaf, tenting with foil if top is browning too quickly, until deeply golden brown, 35 to 40 minutes. Let cool 15 minutes before removing from pan.
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