1. Activate the Yeast

• In a small bowl, whisk together warm milk, yeast, and 1 teaspoon of sugar.
• Let it sit for 5–10 minutes until it becomes foamy.
• Tip: If there’s no foam after 10 minutes, your yeast may be inactive. Try again with fresh yeast and check the milk temperature.

2. Prepare the Dough

• In a large mixing bowl, combine flour, remaining sugar, and salt.
• Add the yeast mixture, eggs, and vanilla extract.
• Mix until a sticky dough forms.
• Tip: A stand mixer with a dough hook makes kneading easier, but you can knead by hand with patience.

3. Incorporate Butter & Chocolate Chips

• Add softened butter gradually, one tablespoon at a time, while kneading.
• Continue kneading for 7–10 minutes until the dough becomes smooth and elastic.
• Gently fold in chocolate chips, distributing them evenly.

4. First Proofing (Let the Dough Rise)

• Transfer the dough to a lightly greased bowl and cover it with a damp towel.
• Let it rise in a warm place for 1.5–2 hours, or until doubled in size.

5. Shape & Braid the Dough

• Punch down the dough and divide it into three equal pieces.
• Roll each piece into a rope (about 14 inches long).
• Braid the three ropes together, tucking the ends underneath.
• Transfer the braided dough onto a parchment-lined baking sheet.

6. Second Proofing

• Cover the braided dough loosely with plastic wrap and let it rise for 45 minutes.

7. Apply Egg Wash & Bake

• Preheat oven to 350°F (175°C).
• In a small bowl, whisk together 1 egg + 1 tbsp water for the egg wash.
• Brush the braided dough lightly with the egg wash.
• Bake for 25–30 minutes, until golden brown and fully cooked.

8. Cool & Serve

• Let the brioche cool on a wire rack for at least 20 minutes before slicing.
• Enjoy warm or at room temperature!