Sugar-Free Chocolate Chip Brioche
Delight your senses with this decadent yet guilt-free Sugar-Free Chocolate Chip Brioche—a soft, buttery bread infused with the richness of sugar-free chocolate chips and a touch of natural sweetness from honey. Perfectly golden and irresistibly fluffy, this brioche combines classic French baking techniques with wholesome, health-conscious ingredients. The dough’s pillowy texture comes from a careful rise and kneading process, while the sugar-free chocolate chips ensure a satisfying indulgence without added sugar. Ideal for breakfast, brunch, or an afternoon treat, this brioche pairs beautifully with coffee or tea. With its golden crust, melt-in-your-mouth interior, and natural sweetness, this recipe offers a wholesome twist on a timeless favorite.
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Ingredients
- 120 ml Whole milk
- 2 tablespoons Honey
- 7 grams Active dry yeast
- 350 grams All-purpose flour
- 1 teaspoon Salt
- 100 grams Unsalted butter, softened
- 4 large Eggs
- 100 grams Sugar-free chocolate chips
- 1 teaspoon Pure vanilla extract
- 0 Egg wash (1 egg beaten with 1 tablespoon of water)
Directions
Step 1
Warm the milk in a saucepan over low heat until it is just lukewarm (around 38°C/100°F).
Step 2
In a large bowl, combine the warm milk and honey, then sprinkle the yeast over the mixture. Let it stand for about 5 minutes until foamy.
Step 3
To the yeast mixture, add the flour and salt. Mix until combined.
Step 4
Add the softened butter, one egg at a time, mixing each egg thoroughly before the next is added.
Step 5
Stir in the vanilla extract and knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Step 6
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
Step 7
Punch down the risen dough and knead in the sugar-free chocolate chips until evenly distributed.
Step 8
Divide the dough into even balls. Arrange them in a greased loaf pan or shaped into a desired brioche shape on a baking sheet.
Step 9
Cover and let the shaped dough rise again for about 45 minutes until puffed.
Step 10
Preheat your oven to 180°C (350°F).
Step 11
Brush the dough with the egg wash. Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Step 12
Transfer the brioche to a wire rack to cool before serving.
Nutrition Facts
| Serving size | (986.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3055.8 |
| Total Fat 146.0g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1163.2mg | 0% |
| Sodium 2787.4mg | 0% |
| Total Carbohydrate 365.9g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 42.1g | |
| Protein 82.0g | 0% |
| Vitamin D 259.5IU | 0% |
| Calcium 365.0mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 1092.0mg | 0% |
Source of Calories