Low Sodium Chocolate Chip Brioche
Indulge in the perfect balance of decadence and health with this Low Sodium Chocolate Chip Brioche recipe, a delightful twist on the classic French favorite. Made with unsalted butter, a touch of honey for natural sweetness, and semi-sweet chocolate chips, this brioche is irresistibly tender and rich without the need for added sodium. The dough, enriched with eggs and vanilla, is kneaded to perfection for a soft, pillowy texture and studded with chocolate for bursts of sweetness in every bite. With a preparation time designed for yeast-risen success, this brioche is ideal for those seeking a low-sodium baking adventure that doesn’t skimp on flavor. Serve it warm as a comforting breakfast treat, or enjoy it at room temperature for a luxurious afternoon snack. Perfect for health-conscious bakers who still crave indulgence, this recipe is sure to become a go-to in your kitchen.
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Ingredients
- 115 grams unsalted butter
- 120 milliliters whole milk
- 60 grams honey
- 7 grams instant yeast
- 4 large eggs
- 500 grams all-purpose flour
- 150 grams semi-sweet chocolate chips
- 5 milliliters vanilla extract
Directions
Step 1
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
Step 2
In a separate bowl, warm the milk to about 37°C (98°F), ensuring it is not too hot to avoid killing the yeast.
Step 3
Stir the honey into the warm milk and sprinkle the instant yeast over the top. Let it sit for about 5 minutes until the mixture becomes frothy.
Step 4
In a large mixing bowl, beat the eggs together, then add the cooled melted butter, yeast mixture, and vanilla extract. Stir well to combine.
Step 5
Gradually add the all-purpose flour to the wet ingredients, stirring continuously until a dough begins to form.
Step 6
Once all the flour is incorporated, knead the dough for about 10 minutes until it becomes smooth and elastic. This can be done by hand or using a stand mixer with a dough hook.
Step 7
Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
Step 8
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 2 hours or until doubled in size.
Step 9
After the dough has risen, gently punch it down to release air and shape it into a loaf or divide it into smaller rolls.
Step 10
Place the shaped dough in a greased loaf pan or on a baking sheet lined with parchment paper. Cover again with a towel and let rise for another 45 minutes.
Step 11
Preheat your oven to 180°C (350°F).
Step 12
Bake the brioche in the preheated oven for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped underneath.
Step 13
Once baked, remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 14
Serve warm or at room temperature. Enjoy your low sodium chocolate chip brioche as a delicious snack or breakfast treat.
Nutrition Facts
| Serving size | (1160.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3931.6 |
| Total Fat 167.7g | 0% |
| Saturated Fat 91.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1013.5mg | 0% |
| Sodium 356.8mg | 0% |
| Total Carbohydrate 544.4g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 136.8g | |
| Protein 93.8g | 0% |
| Vitamin D 214.5IU | 0% |
| Calcium 363.4mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 1143.5mg | 0% |
Source of Calories