I have to apologise for the sudden overuse of chocolate chips in my recipes – I bought a job load of these wonderful EnjoyLife chocolate chips and i just can’t seem to resist using them! My 2013 Baking Challenge seems to have fallen by the wayside, so what better way to use some chocolate chips than by challenging myself to make a dairy and egg free brioche?
You seem to see these bags of brioche buns everywhere these days, and I thought they’d make an excellent after-school snack. I can’t say these are identical to an egg and butter rich traditional brioche, but they make a lovely light, sweet and almost ‘buttery’ alternative to a bread roll. Sadly mine ended up a little flatter than I’d hoped as I left them to prove while I went to do the school run, ended up chatting to a friend, and found they had over-risen and then sunk a bit by the time I got home!
Perfect served warm, straight from the oven, and just as nice toasted for breakfast the next day!
Chocolate Chip Brioche (dairy-free, egg-free, nut-free, soya-free (depending on the chocolate used), vegetarian and vegan)
makes about 12-14 rolls
- 500g plain flour
- 1 tsp salt
- 1 tbsp dried yeast
- 100ml warm water
- 100ml warm oat milk
- 3 tbsps oat cream
- 1/3-1/2 cup caster sugar
- 1/2 cup dairy-free spread, melted
- 1/2 cup dairy-free chocolate chips
– Mix together the yeast and warm water and set aside to get foamy
– In a large bowl sift together the flour and salt. Stir in the sugar and chocolate chips
-Add the warm oat milk, oat cream and melted spread to the yeasty water. Mix well.
– Make a well in the centre of the dry ingredients and pour in the wet.
-Bring together to a nice soft, but not sticky, dough. Knead lightly until the dough is smooth and silky.
– Place in a bowl and cover with a clean teatowel. Leave to double in size in a warm place.
– Preheat the oven to 200 degrees Centigrade/gas Mark 6
– Knock back the dough and roll into even sized buns, score the tops, then cover with cling-film and leave to prove again for 30 mins.
– Brush the tops with a little oat milk or melted dairy-free spread
– Bake for 15-20 minutes until golden and cooked through.
– Cool on a wire rack.