This incredibly soft and fluffy sweet bread is made with a rich, buttery dough packed with raisins and mini chocolate chips. The dough becomes beautifully stretchy and airy as it rises, creating a tender crumb with little bursts of chocolate and fruit in every bite.
It is perfect for breakfast, afternoon coffee, brunch, or a homemade sweet treat. Although the dough looks very soft and sticky during preparation, that high hydration is what helps create its wonderfully light and fluffy texture.
Recipe Overview
| Details | Information |
| Prep Time | 30 minutes |
| Rising Time | 2–3 hours |
| Bake Time | 25–35 minutes |
| Total Time | About 3½–4 hours |
| Servings | 10–12 |
| Temperature | 350°F (175°C) |
| Difficulty | Intermediate |
| Texture | Soft, fluffy & stretchy |
Ingredients
For the Dough
| Ingredient | Amount |
| All-purpose flour | 500 g (about 4 cups) |
| Warm whole milk | 200 ml (¾ cup + 1 tbsp) |
| Granulated sugar | 80 g (⅓ cup + 1 tbsp) |
| Instant yeast | 7 g (2¼ tsp) |
| Large eggs | 2 |
| Unsalted butter, softened | 80 g |
| Vanilla extract | 1 tsp |
| Salt | 1 tsp |
For the Filling
| Ingredient | Amount |
| Raisins | 120 g (¾ cup) |
| Mini chocolate chips | 100 g (½–⅔ cup) |
| Orange or lemon zest | 1 tsp, optional |
For the Egg Wash
| Ingredient | Amount |
| Egg yolk | 1 |
| Milk | 1 tbsp |
Step-by-Step Instructions
1. Activate the Yeast
Pour the warm milk into a large mixing bowl.
The milk should be warm but not hot, ideally around 100–110°F (38–43°C).
Add the sugar and instant yeast. Stir gently and let the mixture sit for about 5 minutes.
If using instant yeast, it does not need to foam dramatically, but a slightly bubbly surface is a good indication that the yeast is active.
2. Make the Dough
Add the eggs and vanilla extract to the milk mixture.
Mix until combined.
Gradually add the flour and salt, stirring until a very soft dough forms.
At this stage, the dough will be sticky and may look much wetter than a traditional bread dough. This is normal.
3. Add the Butter
Begin adding the softened butter gradually, one small piece at a time.
Continue kneading for approximately 8–12 minutes.
The dough should become smoother, elastic, and stretchy.
It may still stick to the bottom or sides of the bowl. Avoid adding large amounts of extra flour because this can make the finished bread dense rather than soft.
A stand mixer fitted with a dough hook can make this step much easier, but the dough can also be kneaded by hand.
4. Add the Raisins and Chocolate
Add the raisins and mini chocolate chips.
If desired, add a little orange or lemon zest for extra flavor.
Gently knead or fold the dough until the raisins and chocolate are evenly distributed.
5. First Rise
Place the dough in a lightly greased bowl.
Cover it with plastic wrap or a clean kitchen towel.
Leave it in a warm, draft-free place for approximately 1½–2 hours, or until it has doubled in size.
The exact rising time depends on the temperature of your kitchen.
6. Prepare the Baking Tray
Line a large baking tray with parchment paper.
Once the dough has doubled in size, gently transfer it onto the prepared tray.
Because this is a very soft dough, use lightly greased hands or a dough scraper to handle it.
Do not aggressively press all the air out of the dough.
7. Shape the Dough
You can shape the dough into one large rustic loaf, or divide it into several smaller portions for individual sweet rolls.
For a large loaf, gently gather the dough into a rounded shape.
Place it on the baking tray, leaving enough room for expansion.
8. Second Rise
Cover the shaped dough loosely and let it rise again for approximately 45–60 minutes.
It should become visibly puffier and lighter.
Meanwhile, preheat your oven to 350°F (175°C).
9. Apply the Egg Wash
Whisk together the egg yolk and milk.
Gently brush the surface of the risen dough with the egg wash.
This gives the bread a beautiful golden-brown finish during baking.
10. Bake
Place the tray in the preheated oven.
Bake for approximately 25–35 minutes, depending on the size and shape of your loaf.
The bread should become deeply golden on top and sound lightly hollow when tapped.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
For smaller rolls, start checking after about 20–25 minutes.
11. Cool
Remove the bread from the oven and allow it to cool on the baking tray for about 10 minutes.
Transfer it to a wire rack and let it cool further before slicing.
The interior will continue setting as it cools.
Best Tips for Extra-Soft Sweet Bread
The most important tip is not to add too much flour. The dough should be soft and somewhat sticky. Adding excessive flour makes the finished bread heavier and less fluffy.
Use softened butter rather than cold butter. Soft butter incorporates more easily into the dough and helps create a smooth, elastic texture.
Give the dough enough time to rise. A properly fermented dough should become noticeably larger and airy before baking.
For evenly distributed raisins and chocolate chips, add them after the dough has developed some elasticity.
If the raisins are very dry, soak them in warm water for about 10 minutes, then drain and dry them thoroughly before adding them to the dough.
Best Ingredient Options
Whole milk gives this bread a rich and tender texture. You can use another type of milk, although the final crumb may be slightly different.
Mini chocolate chips distribute particularly well throughout the dough. Dark, milk, or semi-sweet chocolate can all be used.
Golden raisins provide a slightly sweeter flavor, while regular raisins give the bread a deeper fruity taste.
A little citrus zest is optional but highly recommended if you enjoy bakery-style sweet breads.
Recipe Variations
For a classic raisin brioche, simply leave out the chocolate chips and increase the raisins slightly.
For a chocolate-orange version, use dark chocolate chips together with fresh orange zest.
For a nutty variation, add chopped walnuts, pecans, or almonds along with the raisins and chocolate.
You can also replace the chocolate chips with chopped chocolate for larger pockets of melted chocolate throughout the bread.
For a festive flavor, add a small amount of cinnamon, cardamom, or mixed spice to the dough.
What to Serve With This Sweet Bread
Serve thick slices with butter, cream cheese, or your favorite fruit preserves.
It is delicious alongside coffee, tea, hot chocolate, or a glass of cold milk.
The bread can also be lightly toasted and served with honey or jam for breakfast.
Make-Ahead Instructions
The dough can be prepared the evening before and allowed to rise slowly in the refrigerator.
After kneading and adding the raisins and chocolate, cover the dough tightly and refrigerate it overnight.
The next day, allow it to sit at room temperature until slightly softened, shape it, let it complete its second rise, and bake as directed.
This slow fermentation can also give the bread a deeper flavor.
Storage
Store the cooled bread in an airtight container or tightly wrapped at room temperature for up to 3 days.
For longer storage, refrigerate it for up to about 5 days, although refrigeration can make enriched bread slightly firmer.
Allow refrigerated slices to return to room temperature or warm them gently before serving.
Reheating
Place individual slices in the microwave for approximately 10–15 seconds.
For a crisp exterior, warm slices in a toaster oven or conventional oven at 300°F (150°C) for a few minutes.
Freezing
This sweet bread freezes very well.
Once completely cooled, wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container.
Freeze for up to 2–3 months for the best quality.
Thaw at room temperature and gently warm before serving.
Individual slices can also be frozen separately, making it easy to take out only what you need.
Common Mistakes to Avoid
Do not add flour simply because the dough feels sticky. A soft, slightly tacky dough is important for achieving a fluffy result.
Avoid using milk that is extremely hot because excessive heat can damage the yeast.
Do not rush either rising stage. Insufficient fermentation can produce a dense loaf.
Avoid adding wet raisins directly to the dough because excess moisture can interfere with the dough’s texture.
Do not overbake the bread. Once the surface is golden brown and the center is fully baked, remove it from the oven to preserve its softness.
Nutrition Estimate
Approximate values per serving, based on 12 servings:
| Nutrient | Approximate Amount |
| Calories | 300 kcal |
| Carbohydrates | 43 g |
| Protein | 7 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 240 mg |
These values are estimates and can vary depending on the exact ingredients and portion size.
Frequently Asked Questions
Why is my dough so sticky?
This recipe intentionally produces a very soft dough. Resist the temptation to add lots of flour. Proper kneading will help develop gluten and make the dough more elastic.
Can I make this without chocolate chips?
Yes. Simply omit the chocolate chips and make a classic soft raisin sweet bread.
Can I use active dry yeast?
Yes. Active dry yeast can be used in place of instant yeast. Dissolve it in the warm milk with a little sugar and allow it to activate before continuing.
Can I use dry fruit other than raisins?
Yes. Dried cranberries, chopped dates, golden raisins, or other dried fruit can be used.
How do I know when the bread is fully baked?
The loaf should have a golden-brown exterior and feel firm rather than doughy in the center. If you have an instant-read thermometer, the center should generally reach around 190°F (88°C).
Why did my bread turn out dense?
Dense bread can result from insufficient kneading, too much added flour, inactive yeast, or not allowing enough time for the dough to rise.
Can I prepare the dough overnight?
Yes. Refrigerating the dough overnight is an excellent make-ahead option and can also develop additional flavor.
Final Thoughts
This Ultra-Soft Raisin & Chocolate Chip Brioche Bread is a beautiful homemade sweet bread with an irresistibly tender crumb, fragrant vanilla flavor, juicy raisins, and little pockets of chocolate.
The dough may look extremely soft and stretchy while you are working with it, but that is part of what gives the finished bread its wonderfully light texture. With patience during the rising stages and careful handling, you can create a bakery-style loaf right in your own kitchen.