Dairy-Free Chocolate Chip Brioche
Indulge in the perfect balance of indulgence and health with this Dairy-Free Chocolate Chip Brioche recipe! This modern twist on a classic French favorite features a rich, pillowy-soft texture infused with the subtle sweetness of almond milk and the decadence of dairy-free chocolate chips. Coconut oil replaces traditional butter, keeping this brioche light and entirely dairy-free without sacrificing its signature buttery softness. Perfectly golden on the outside and irresistibly tender inside, this recipe is ideal for breakfast, brunch, or as an elegant dessert. Whether you enjoy these delicacies fresh out of the oven or lightly toasted, they promise to delight. With simple ingredients and detailed instructions, this homemade brioche is approachable even for novice bakers. Serve warm with your favorite fruit spread or enjoy on its own for a treat that’s both classic and guilt-free!
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Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the flour, the rest of the sugar, and salt. Create a well in the center.
Lightly beat 2 of the eggs and add them to the well along with the vanilla extract and the frothy yeast mixture.
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.
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.
Continue kneading the dough for another 10 minutes until it is smooth and elastic. The dough should be a bit sticky but manageable.
Add the dairy-free chocolate chips and knead them into the dough until evenly distributed.
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.
Once risen, deflate the dough gently with your hands and transfer to a lightly floured surface.
Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Place the dough balls into a greased brioche mold or a lined baking tray, leaving space between each ball.
Cover with a cloth and let them rise again for about 45 minutes to 1 hour, or until doubled in size.
Preheat the oven to 180°C (350°F). Lightly beat the remaining egg and brush it gently over the brioche tops.
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.
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
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 120.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 341 mg | 26% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
