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
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.
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.