The sweet perfume of my vegan chocolate chips brioche wakes up the entire house, and I don’t need to tell anyone that breakfast is ready as they are all waiting impatiently for it.
A slice of this vegan chocolate chips brioche served with a creamy hot chocolate for a perfect breakfast on this cold winter morning.
EASY TO MAKE – that’s an important point to make. Anything that requires time to rest, like bread or brioche, seem daunting. But believe me when I say that this vegan brioche is actually very easy to make, plus working the dough is relaxing and only takes a few minutes.
The list of ingredients needed is very small and available in all supermarkets. All you need to ensure is that you buy a good quality vegan butter. For this recipe I have used the French brand Fruit d’Or, it is very tasty and the very good thing with this vegan butter is that it does not contain any palm oil.
This vegan chocolate chips brioche has a very soft texture and a delicious buttery taste while being dairy-free. What is not to like?
I love making my vegan chocolate chips brioche when my sister’s children come to visit, and know that they will have a delicious and nutritious homemade breakfast. The chocolate chips are preventing them from spreading Nutella on top of their brioche which is to me a little victory 😊
I usually make it the day before and pop it into the oven the next morning for a warm and satisfying breakfast.
Have you checked my Briochou recipe? Between a chou and a brioche they also make a perfect breakfast or tea-time treat.
~ Feel Good Food ~
Easy to make vegan chocolate chips brioche with a very soft texture and a delicious buttery taste.
Prep Time : 15 minutes
Rest Time : 4 to 6 hours
Cook Time : 20 minutes
- 240 gr all-purpose flour + 30 gr
- 4 gr dry all-purpose flour yeast (or 10 gr fresh yeast)
- 80 gr soya or almond milk + 60 gr
- 40 gr cane sugar
- 30 gr chocolate chips (dairy-free)
- 1 pinch of salt
- 50 gr vegan butter (at room temperature)
- 1/2 tsp. turmeric (optional)
In a small bowl stir the yeast, 60 gr of dairy-free milk and 30 gr of flour together. Leave aside for a few minutes.
In a different bowl, mix the remaining flour, cane sugar, chocolate chips and salt.
Add the yeast mixture to the bowl with the remaining dairy-free milk (80gr) and start forming the dough.
Next add the vegan butter, making sure that all butter is fully incorporated into the dough.
Shape the dough into a ball, it may feel a bit sticky but this is normal.
Place in a large oiled bowl and cover with a towel or cling film.
Let the dough rise for 4 to 6 hours (or more if desired).
Turn the dough onto a lightly floured surface and shape into a log.
Next, place the dough into an oiled rectangular mould, cover, and let it rise for 45 minutes.
Preheat your oven to 180°C.
Brush the top of the brioche with some dairy-free milk mixed with a little turmeric (optional) just enough to give it a bit of colour.
Bake for 20 minutes or until golden brown.
Once cooled turn your vegan chocolate chips brioche out of the tin onto a cooling rack.Bon appetit ! 🙂
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!