Soft Butchy Brioche with Chocolate Chips

A brioche recipe without butter, perfect to share with the family: the Soft butchy brioche with chocolate chips. We love its particularly soft crumb, to which I added chocolate for even more deliciousness! It can be enjoyed for breakfast or as a snack, a real comfort...

If you have never made brioche before, don't worry, I explain the whole process in my recipe. This soft butchy brioche is not complicated to make: just allow a little time for the dough to rise several times.

What is butchy or buchty brioche?

It is a brioche originating from Germany, which has the particularity of being made without butter. Instead, we incorporate the fresh cream. The softness is incomparable (in my opinion, it is even softer than with butter).

Butchy (or buchty) brioche is usually prepared in square or rectangular dishes. I opted for an oval version but anything is possible! You just have to plan a fairly large dish to accommodate your small pieces of dough. Speaking of small pieces of dough, they are rather practical for tasting and sharing!

What ingredients do you need to prepare this butchy brioche?

Flour : I used T65 but you should know that you can also opt for T45 or T55 flour. The lower the number, the softer your buns will be.

Baker's yeast : I always opt for dry yeast to rehydrate (small granules). It keeps well and rehydrates in warm milk.

Milk : you will need it to rehydrate the yeast and also to coat the brioche before putting it in the oven.

Light brown sugar : I always prefer to use this sugar in my brioches, and avoid white sugar.

Eggs : they bring texture and softness to the brioche.

Creme fraiche Cheese : this is what replaces the butter in the butchy brioche. Take it whole at 30% mg.

Salt : it is a flavor enhancer for the recipe, essential.

Chocolate chips: small nuggets to add to the dough for even more indulgence.

Agave syrup : it's optional but I like to add this unrefined sugar to my buns when they come out of the oven to give them a shiny side...

How to make a butchy brioche without butter?

I advise you to use a pastry robot to make this brioche (like all brioches). Kneading by hand is of course possible, but it requires much more time and strength in the arms.

First, we start by rehydrating the yeast in warm milk. It must not be too hot otherwise it will kill the yeast... Then we pour this mixture into the bowl of the robot and cover with the other ingredients: flour, eggs, sugar, cream, salt. Then we activate the dough hook for about 15/20 minutes.

The dough should appear to become elastic, and gradually come away from the side of the bowl. At the end of kneading, add the chocolate chips. Lightly oil a large container, place the dough and cover it with a cloth or cling film. Place it in the refrigerator overnight for the first rise. If you don't have time, you can let it rise in a preheated oven at 30°, covered with a damp cloth. It is the result of the rise that is important: it must double in volume.

Then, we degas the dough and cut the dough balls. We shape balls of dough of equal size that we place in a dish (round, square, etc.). It's time to the second shoot : always in a warm place at home or in an oven at 30°, covered with a damp cloth.

All that's left to do is brush the butchy brioche with milk and put it in the oven to cook! When it comes out of the oven, you can do like me and coat it with a little agave syrup.

How to properly store your buchty brioche?

Know that your butchy brioche will be better freshly made. Take the opportunity to devour it among gourmets! If you are reasonable, I advise you to keep it in its dish, with cling film well sealed to prevent it from drying out.

It can be stored for a few days at room temperature.

Other recipes to try

If you like brioches, then I advise you to take a look at these other recipes from the blog: the Roasted hazelnut chocolate babka Kanelbullar Swedish cinnamon buns Hazelnut chocolate rolls Homemade donuts the soft recipe.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely buns!

Soft Butchy Brioche with Chocolate Chips

4.70 on 20 votes

A brioche with a very soft crumb, without butter, with chocolate chips for even more gluttony ...

Amount : 6 people

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Prepare in advance 30 minutes min

Cook time 25 minutes min

Total 55 minutes min

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Ingredients 

• 100 ml milk
• 8 g dry baker's yeast to rehydrate
• 500 g wheat flour T45, T55 or T65, it works fine
• 80 g light brown sugar
• 2 eggs
• 20 cl whole heavy cream 30% mg
• 2 cc salt
• 80 g chocolate chips or + according to your tastes
• 2 cs milk for the gilding
• Optional topping: agave syrup

Prepare in advance 

• Start by rehydrating the yeast for 10 minutes in lukewarm milk (not too hot so as not to kill the yeast).
• In the bowl of the food processor, pour in the following order: the milk-yeast mixture, the flour, the eggs, the brown sugar, the cream, the salt. With the dough hook, mix everything for about 15-20 minutes on low speed. The dough should become elastic and start to pull away from the wall on its own.
• If it sticks too much, add a little extra flour (not too much otherwise it will lose its softness).
• At the end of kneading, add the chocolate chips (keep a little for the decoration).
• Lightly oil a large container and place the dough in it before covering with a tea towel. Refrigerate the first brioche sprout overnight. If this is not possible, make this growth in a warm oven 30 ° for about 1 hour. Regardless of the technique chosen, the dough should double in volume.
• Degas the dough with your hands. If the dough is sticky after it has sprouted in the oven, place the container in the refrigerator for 30 minutes. Cut about 12 equal pieces (the number depends on the dish you are going to bake the brioche in). Form balls and place them side by side in the dish. Add the nuggets that you had set aside by pressing them lightly on the dough pieces.
• Make the second shoot for 1 hour in a warm place (it can also be done in the 30 ° oven).
• Brush the brioches with milk using a brush then bake for 25 minutes, oven preheated to 190 ° traditional heat. It should swell and take on a beautiful golden appearance.
• As an option, cover it straight out of the oven with a little agave syrup.

Notes

Can be easily stored in an airtight container for several days (or surrounded by cling film to keep all its softness).

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Recipe : Dessert, Snack, Breakfast