Gluten-Free Chocolate Chip Brioche
Indulge in the comforting decadence of Gluten-Free Chocolate Chip Brioche, a delightful twist on the classic French pastry made accessible for gluten-sensitive diets. This recipe delivers pillowy, golden brioche with a glossy finish, paired beautifully with bursts of sweetness from mini chocolate chips. Crafted with gluten-free all-purpose flour, xanthan gum, and enriched by creamy milk, butter, and eggs, this dough transforms into a rich, buttery treat that’s perfect for breakfast, dessert, or a mid-day pick-me-up. The two-stage rising process ensures an airy texture, while the egg wash adds a bakery-style sheen. Easy to prepare in muffin tins, these brioche buns are as visually appealing as they are irresistibly delicious. Whether served warm or stored for later enjoyment, these gluten-free delights promise to become a new favorite.
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Recipe Information
Ingredients
- 300 g Gluten-free all-purpose flour
- 1 tsp Xanthan gum
- 2.25 tsp Instant yeast
- 50 g Granulated sugar
- 0.75 tsp Salt
- 120 ml Whole milk
- 100 g Unsalted butter
- 4 whole Eggs
- 1 tsp Vanilla extract
- 150 g Mini chocolate chips
- 1 whole Egg yolk
- 1 tbsp Water
Instructions
In a large bowl, whisk together the gluten-free flour and xanthan gum. Add the instant yeast, sugar, and salt, and mix well.
In a small saucepan over low heat, warm the milk until it's just lukewarm (about 100°F or 38°C). Remove from heat.
In a separate bowl, melt the butter, then add it to the warm milk and stir until combined.
With an electric mixer fitted with a dough hook, beat together the warm milk-butter mixture and the dry ingredients until combined.
Gradually add the eggs, one at a time, and vanilla extract to the mixture, beating well after each addition to form a smooth, sticky dough.
Continue mixing the dough for about 5-7 minutes until it becomes glossy and smooth in texture.
Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
Cover the dough with plastic wrap or a damp cloth and let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
Once risen, gently deflate the dough and divide it into 12 equal portions. Shape each portion into a small ball and place it into the prepared muffin tin.
Cover and let rise for another 30 minutes, or until the dough balls have puffed up.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the tops of the brioche with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the brioche are golden brown and firm to the touch.
Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 138.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 442 mg | 34% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 590 mg | 13% | |
*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.
