Eggless Brioche Milk Chocolate Recipe – Brioche hails from France and is highly enriched with eggs and butter. Brioche is quite close to a pastry. Brioche generally has a dark golden flaky crust and is glazed with egg before baking. However today I made an eggless brioche milk chocolate. Brioche can also be termed as sweet savory made with chocolates, choco chips, fruits etc. Brioche is generally served for breakfast. For more information on Brioche you can follow this link. My dad was overwhelmed after eating this delectable Eggless Brioche Milk Chocolate. I could call my brioche low fat brioche as I haven’t used loads of butter. Smartly replaced butter with olive oil.
Brioche can be used as picnic breads. Give them flower shape, braided, bun shape any shape you desire. Stuffing can be of chocolates, chocolate chips, raisins, milk, vanilla and even sausages Or bacon. There are lot of variations to make brioche. You could also keep brioche dough overnight for rising.
For my brioche I have used milk, olive oil, candies (tuti fruiti) and vanilla powder. I haven’t used eggs for glaze. Instead I have brushed bread with milk and butter before baking. I tried playing around with my brioche. I have used cocoa powder instead of chocolates. Also I have used 2 doughs for my brioche. Don’t worry 2 dough’s I meant 2 different colored dough. One is normal dough and the other half I added cocoa powder for brown color. I marbled them just like marble cake and got a lovely looking brioche with great aroma and flavor.
If you want to throw a party for kids than brioche is a great option. You can place small cubes of chocolate inside the dough. Bake the brioche and once you slice them they will not only look cute but the kids will love them for sure. You could make heart shaped brioche with chocolates studded in them. Oh! I can just go and on with different creations of Brioche….Excuse me for this 🙂
Let’s make Eggless Brioche Milk Chocolate recipe step by step:
- Preheat the oven exactly 10 mins before baking at 180°. Grease with olive oil Or butter on the desired mold. I don’t have a pic for this one.
2. Firstly take fresh yeast add in lukewarm water. Just test the water with your fingers you should be able to dip inside the water. Add 1 tbsp sugar Or honey along with 1 tbsp salt. Stir it with a spoon. Place it in a humid place for 7 to 10 mins. The yeast will get frothy if it is not getting frothy discard that yeast. Else your bread won’t rise.
3. In the meanwhile lets prepare the dough for brioche. Mix all dry ingredients together i.e. the flour, vanilla powder, salt, sugar, cinnamon powder except cocoa powder.
4. Pour the frothy yeast, milk and start kneading the flour. Add little flour if the dough is getting too sticky.
5. Lastly add olive oil and knead until dough is soft, smooth.
6. Shape into a oval shape. Place it on a greased plate. Cover with a damp cloth and keep it in a humid place. For about 30 mins Or until dough is double in size.
7. Now divide the dough into 2 equal parts. Add cocoa powder into one part. Knead well until cocoa mixes well.
8. Take the first part of dough. Give it a oval shape. Place it on the mould. Give some pressure in the center with your knuckles or fingers.
9. Now take the cocoa dough make into a oval shape. Place it on the pressed center part of first dough. Keep this for rising for another 30 mins Or overnight it’s upto you. Cover with a damp cloth.
10. Once it’s double its size glaze with milk and butter. Top with reserved crushed hazelnuts and some sugar. Bake in preheated oven at 180°C for about 15 to 18 mins Or until brown on top and baked.
11. Your brioche is ready.
12. Serve hot with butter Or cheese. Eat along with a cup of tea Or coffee.
Eggless Brioche milk Chocolate recipe and the printable version below:
- 250 gms flour
- 1.5 t/s cinnamon powder
- 3 tbsp castor sugar Or honey (you could add more if more sweeter required)
- 3 tbsp olive oil
- 2 tbsp vanilla powder
- 3 to 4 tbsp milk Or 60 ml milk
- 3 tbsp lukewarm water
- 2 tbsp salt
- 2 t/s fresh yeast
- 3 tbsp cocoa powder Or 100 gms choco chips
- 100 gms hazelnuts crushed
- For glaze:
- 2 tbsp milk
- 2 tbsp butter
- Preheat the oven exactly 10 mins before baking at 180°. Grease with olive oil Or butter on the desired mold. I don’t have a pic <g class=”gr_ gr_581 gr-alert gr_spell undefined ContextualSpelling” id=”581″ data-gr-id=”581″>foe</g> this one.
- Firstly take fresh yeast add in lukewarm water. Just test the water with your fingers you should be able to dip <g class=”gr_ gr_599 gr-alert gr_gramm undefined Grammar multiReplace” id=”599″ data-gr-id=”599″>inside</g> the water. Add 1 tbsp sugar Or honey along with 1 tbsp salt. Stir it with a spoon. Place it in a humid place for 7 to 10 mins. The yeast will get frothy if it is not getting frothy discard that yeast. Else your bread won’t rise.
- In the meanwhile lets prepare the dough for brioche. Mix all dry ingredients together i.e. the flour, vanilla powder, salt, sugar, cinnamon powder except cocoa powder.
- Pour the frothy yeast, milk and start kneading the flour. Add <g class=”gr_ gr_601 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”601″ data-gr-id=”601″>little</g> flour if the dough is getting too sticky.
- <g class=”gr_ gr_592 gr-alert gr_gramm undefined Punctuation multiReplace” id=”592″ data-gr-id=”592″>Lastly</g> add olive oil and knead until dough is soft, smooth.
- Shape into <g class=”gr_ gr_609 gr-alert gr_gramm undefined Grammar multiReplace” id=”609″ data-gr-id=”609″>a oval</g> shape. Place it on a greased plate. Cover with a damp cloth and keep it in a humid place. For about 30 mins Or until dough is double in size.
- Now divide the dough into 2 equal parts. Add cocoa powder into one part. Knead well until cocoa mixes well.
- Take the first part of dough. Give it <g class=”gr_ gr_603 gr-alert gr_gramm undefined Grammar multiReplace” id=”603″ data-gr-id=”603″>a oval</g> shape. Place it on the <g class=”gr_ gr_602 gr-alert gr_spell undefined ContextualSpelling multiReplace” id=”602″ data-gr-id=”602″>mould</g>. Give some pressure in the center with your knuckles or fingers.
- Now take the cocoa dough make into a oval shape. Place it on the pressed center part of first dough. Keep this for rising for another 30 mins Or overnight it’s <g class=”gr_ gr_578 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace” id=”578″ data-gr-id=”578″>upto</g> you. Cover with a damp cloth.
- Once it’s double its size glaze with milk and butter. Top with reserved crushed hazelnuts and some sugar. Bake in preheated oven at 180°C for about 15 to 18 mins Or until brown on top and baked.
- Your brioche is ready.
- Serve hot with butter Or cheese. Eat along with a cup of tea Or coffee.
Tai says
Can I use dry yeast in this
maria says
Yes Archana you can use dry yeast as well.
dassana says
the brioche looks good…. feel like having them….
maria says
Hey thanks Dassana I will surely make for you soon….. till then try baking them 🙂
Tina@flourtrader says
This is a great post! I love brioche and the two toned effect with the milk chocolate inside the regular bread is stunning. Please send some so they arrive by breakfast time here in the US!
maria says
Hi Tina,
Thanks for your sweet comments would love to send you dear and actually cook for you some will be my honor. I wish to come to US one day in my life.. 🙂
Loveu,
Maria