Sugar-Free Chocolate Chip Brioche
Indulge guilt-free with our irresistible Sugar-Free Chocolate Chip Brioche, a light and fluffy delight perfect for breakfast, brunch, or dessert. This refined recipe swaps out refined sugar for the natural sweetness of honey, creating a healthier twist on a classic French favorite. Enriched with softened butter and eggs for a tender, buttery texture, each bite is studded with sugar-free chocolate chips, balancing sweetness with decadence. Meticulously kneaded and carefully risen, this homemade brioche boasts a golden crust brushed with an elegant egg wash that promises bakery-worthy perfection. Whether enjoyed fresh from the oven or toasted the next morning, this brioche is a delightful treat for anyone seeking a sugar-free indulgent experience.
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Recipe Information
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
- Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Warm the milk in a saucepan over low heat until it is just lukewarm (around 38°C/100°F).
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.
To the yeast mixture, add the flour and salt. Mix until combined.
Add the softened butter, one egg at a time, mixing each egg thoroughly before the next is added.
Stir in the vanilla extract and knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
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.
Punch down the risen dough and knead in the sugar-free chocolate chips until evenly distributed.
Divide the dough into even balls. Arrange them in a greased loaf pan or shaped into a desired brioche shape on a baking sheet.
Cover and let the shaped dough rise again for about 45 minutes until puffed.
Preheat your oven to 180°C (350°F).
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.
Transfer the brioche to a wire rack to cool before serving.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 167 mg | 4% | |
*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.
