Dairy-Free Chocolate Chip Brioche
Indulge in the soft, pillowy texture of Dairy-Free Chocolate Chip Brioche, a luxurious twist on a classic French favorite that’s entirely free of dairy. Made with almond milk and coconut oil, this recipe delivers the rich, buttery flavor and tender crumb you love without the use of traditional dairy ingredients. Flecked with decadent dairy-free chocolate chips, these sweet, golden buns are perfect for breakfast, brunch, or an afternoon treat. The dough is hand-kneaded to ensure a delightfully airy texture, then shaped into individual portions for easy serving. Whether enjoyed warm straight from the oven or saved for later, this recipe promises a crowd-pleasing balance of sweetness and sophistication.
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Ingredients
- 120 ml Almond milk
- 10 g Active dry yeast
- 50 g Granulated sugar
- 400 g All-purpose flour
- 6 g Salt
- 3 large Eggs
- 5 ml Vanilla extract
- 100 g Coconut oil, solid and at room temperature
- 150 g Dairy-free chocolate chips
- 1 tbsp Vegetable oil, for greasing
Directions
Step 1
Warm the almond milk to about 37°C (98.6°F). Add the active dry yeast and 1 tablespoon of sugar to the warm almond milk, stir gently, and let it sit for about 10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, the rest of the sugar, and salt. Create a well in the center.
Step 3
Lightly beat 2 of the eggs and add them to the well along with the vanilla extract and the frothy yeast mixture.
Step 4
Mix the dough using a stand mixer fitted with a dough hook, or by hand, until the ingredients are well combined. This should take about 5 minutes.
Step 5
Gradually add the solid coconut oil to the dough while mixing. Allow each spoonful of coconut oil to be fully incorporated before adding the next.
Step 6
Continue kneading the dough for another 10 minutes until it is smooth and elastic. The dough should be a bit sticky but manageable.
Step 7
Add the dairy-free chocolate chips and knead them into the dough until evenly distributed.
Step 8
Transfer the dough to a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 to 2 hours until it has doubled in size.
Step 9
Once risen, deflate the dough gently with your hands and transfer to a lightly floured surface.
Step 10
Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Step 11
Place the dough balls into a greased brioche mold or a lined baking tray, leaving space between each ball.
Step 12
Cover with a cloth and let them rise again for about 45 minutes to 1 hour, or until doubled in size.
Step 13
Preheat the oven to 180°C (350°F). Lightly beat the remaining egg and brush it gently over the brioche tops.
Step 14
Bake in the preheated oven for 20-25 minutes or until the tops are a rich golden brown and the brioche sounds hollow when tapped underneath.
Step 15
Remove from the oven and allow to cool for a few minutes in the mold before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1008.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3637.0 |
| Total Fat 173.7g | 0% |
| Saturated Fat 119.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2654.9mg | 0% |
| Total Carbohydrate 450.0g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 120.7g | |
| Protein 74.7g | 0% |
| Vitamin D 162.6IU | 0% |
| Calcium 341.2mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 1388.9mg | 0% |
Source of Calories