Vegan Chocolate Chip Brioche
Discover the ultimate indulgence with this Vegan Chocolate Chip Brioche—an irresistibly soft, enriched pastry dough studded with rich, dairy-free chocolate chips. This plant-based take on the classic French bread is crafted using a simple flaxseed "egg," creamy almond milk, and vegan butter, ensuring a tender, buttery texture without the use of animal products. Perfectly golden on the outside and delightfully airy on the inside, this brioche offers a balance of sweetness and decadence, making it ideal for breakfast, dessert, or a gourmet snack. Ready in under two hours, this recipe is a must-try for anyone seeking a vegan twist on artisan baking. Bake it as a loaf or individual servings to impress your guests with its melt-in-your-mouth perfection!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 cup unsweetened almond milk
- 0.5 cup granulated sugar
- 0.75 cup vegan butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup dairy-free chocolate chips
- 2 tablespoons flaxseed meal
- 6 tablespoons water
Instructions
In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 10 minutes to form a flax 'egg'.
Warm the almond milk until it's lukewarm, not hot. Combine the warm almond milk with the yeast and 1 tablespoon of the sugar in a small bowl. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, add the flour, remaining sugar, and salt. Mix well.
Melt the vegan butter and allow it to cool slightly. Add the melted butter, vanilla extract, and flax 'egg' mixture to the dry ingredients.
Pour the frothy yeast mixture into the bowl with the other ingredients and stir until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
After the dough has risen, gently deflate it and fold in the dairy-free chocolate chips until evenly distributed.
Shape the dough into a loaf or divide it into equal parts and place it into a greased loaf pan or muffin tin, depending on your preference.
Cover the shaped dough and let it rise again for about 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the brioche for 20 to 25 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
Allow it to cool slightly before slicing and serving. Enjoy your Vegan Chocolate Chip Brioche warm or at room temperature.
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 557.3 g | 203% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 197.7 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 524 mg | 40% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 1538 mg | 33% | |
*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.
