Chocolate Chip Pull-Apart Bread is the Dessert That'll Make Your Friends SO Jealous

Ingredients

• 4 cups All-Purpose Flour (bread flour preferred, sifted)
• 2 tsp Active Dry Yeast (proof in warm milk)
• ¼ cup Granulated Sugar (for dough)
• 1 tsp Salt
• ½ cup Unsalted Butter (softened for dough; plus extra ¼ cup melted for brushing)
• 1 cup Whole Milk (lukewarm (about 110°F))
• 1 Large Egg (room temperature)
• 1 cup Chocolate Chips (semi‑sweet)
• ¼ cup Brown Sugar (for filling)
• 2 tbsp Melted Butter for Brushing (for topping layers)

Instructions

1. Proof Yeast

   In a small bowl combine warm milk (110°F) with the active dry yeast and a pinch of sugar; let sit 5 minutes until foamy.

   Time: PT5M

   Temperature: 110°F

2. Mix Dry Ingredients

   In a large mixing bowl whisk together flour, remaining granulated sugar, and salt.

   Time: PT5M

3. Combine Wet Ingredients and Knead

   Add softened butter, egg, and the foamy yeast mixture to the dry ingredients. Knead with a stand mixer on low for 8‑10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT10M

4. First Rise

   Cover the bowl with plastic wrap and let the dough rise in a warm spot (around 75°F) until doubled, about 45 minutes.

   Time: PT45M

   Temperature: 75°F

5. Prepare Butter‑Sugar Filling

   Melt ¼ cup butter; stir in brown sugar until smooth. Set aside to cool slightly.

   Time: PT5M

6. Roll, Spread, and Add Chocolate

   Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×12‑inch rectangle. Brush the butter‑sugar mixture over the surface, then sprinkle chocolate chips evenly.

   Time: PT10M

7. Cut and Stack

   Using a sharp knife, cut the dough into 8 equal strips (about 1½‑inch wide). Stack the strips vertically in a greased 8‑inch square baking pan, arranging them side‑by‑side to form a layered tower.

   Time: PT5M

8. Second Rise

   Cover the pan loosely with a clean kitchen towel and let rise another 30 minutes until the stack puffs up.

   Time: PT30M

   Temperature: 75°F

9. Add Topping

   Brush the top of the loaf with the remaining 2 tbsp melted butter and sprinkle a thin layer of granulated sugar for crunch.

   Time: PT2M

10. Bake

    Place the pan in a pre‑heated oven at 350°F and bake for 20 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.

    Time: PT20M

    Temperature: 350°F

11. Cool and Serve

    Remove from oven, let cool in the pan for 10 minutes, then transfer to a wire rack. Pull apart the layers with your hands and serve warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (use 3½ cups)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Almond milk (same amount)
• Instead of Large Egg: Egg substitute (¼ cup)
• Instead of Chocolate Chips: Chopped dark chocolate
• Instead of Brown Sugar: Coconut sugar

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Rolling Pin
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Sharp Knife or Bench Scraper
• Oven

Critical Steps — Do Not Skip

• Proofing the yeast correctly ensures the bread rises.
• Kneading until the dough is smooth and elastic creates a tender crumb.
• Layering butter‑sugar mixture and chocolate chips before stacking gives the signature buttery, sweet layers.
• Second rise after stacking allows the layers to puff and separate.
• Baking until golden ensures a crunchy topping while keeping the interior fluffy.

Chef Tips from the Video

• Use cold butter for the filling; it creates distinct buttery pockets between layers.
• Chill the assembled stack for 10 minutes before the second rise to help maintain shape.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat before serving.

Room temperature: Best eaten the same day; can sit out for up to 1 day if covered.

Make-Ahead Tips

• The dough can be prepared up to the first rise, wrapped, and refrigerated overnight.
• Baked loaves freeze well; reheat at 300°F for 10‑12 minutes.

Frequently Asked Questions