Low Sodium Chocolate Chip Brioche
Indulge in the soft, buttery decadence of Low Sodium Chocolate Chip Brioche, a heart-friendly twist on the classic French pastry. This recipe replaces traditional sugar with honey and uses unsalted butter to keep sodium levels in check, without compromising on flavor. Enriched with four eggs and a hint of vanilla, the dough bakes into a pillowy, golden loaf generously studded with semi-sweet chocolate chips. With an easy-to-follow process that includes kneading by hand or with a stand mixer, this recipe is perfect for beginners looking to craft a beautiful homemade brioche. Ideal for breakfast or as a midday treat, savor each slice as it melts in your mouth—proof that low sodium can still mean full-on indulgence!
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Recipe Information
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
Instructions
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
In a separate bowl, warm the milk to about 37°C (98°F), ensuring it is not too hot to avoid killing the yeast.
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.
In a large mixing bowl, beat the eggs together, then add the cooled melted butter, yeast mixture, and vanilla extract. Stir well to combine.
Gradually add the all-purpose flour to the wet ingredients, stirring continuously until a dough begins to form.
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.
Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
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.
After the dough has risen, gently punch it down to release air and shape it into a loaf or divide it into smaller rolls.
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.
Preheat your oven to 180°C (350°F).
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.
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.
Serve warm or at room temperature. Enjoy your low sodium chocolate chip brioche as a delicious snack or breakfast treat.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 544.4 g | 198% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 136.8 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 363 mg | 28% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1144 mg | 24% | |
*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.
