Butchy Brioche Recipe with Chocolate Chips

It’s been a long time since I made brioche or bread and one of the last weekends, I wanted to try this delicious recipe for soft chocolate Butchy Brioche.

But do you know butchy brioche? It’s an ultra soft brioche whose recipe comes from Germany and it does not contain butter, but cream… 😉 Usually it does not contain chocolate, and we sprinkle a little icing sugar on top. high.

We really enjoyed eating it as a snack and then for breakfast the next day… but it didn’t last long… 😉

To make this brioche (and your other breads or brioches), I advise you to use a pastry robot. You can of course make them by hand with a little elbow grease, but personally, I have never had as much success as when I make them in a robot.

Butchy Brioche Recipe with Chocolate Chips

What ingredients do you need to make this butchy brioche?

milk
fresh or dry baker’s yeast, I personally have a preference for fresh yeast
T45 wheat flour (but also T55 or T65, which will give a slight color to your brioche, like mine and will provide a little less softness than with T45)
powdered sugar (or brown sugar)
eggs at room temperature
thick, full-fat fresh cream
fine salt
chocolate chips
maple syrup for topping or icing sugar for decoration (optional)

Quantities details for each ingredient as well as the instructions are available further down on the page, in the recipe card.

Some tips for making your brioche a success:

To make your brioche a success, read the entire recipe carefully, prepare and weigh your ingredients before starting, you will only be faster and it will also allow you to see if you are missing anything before you start.
When kneading, mix well for 10 to 15 minutes so that the sticky networks form well. You should get a very smooth and matte ball, it should not be shiny. If so, you will need to put it in the refrigerator.
Then carefully follow the instructions and in particular the rising times, remember that your dough must at least double in volume.

How to store this brioche?

Like all brioches, this one will be much better eaten the same day, but you can keep it in its dish, covered with tightly closed cling film, so that it does not dry out.

You can also store it in the freezer, in individual portions and then reheat it for breakfast, in the toaster for example.

Other recipe ideas you might like:

Ingredients

10 cl milk
20 g fresh baker's yeast or dry yeast (8 g)
500 g T45 wheat flour
80 g powdered sugar
2 eggs at room temperature
20 cl thick whole crème fraîche with 30% mg
2 teaspoons fine salt
100 g chocolate chips
Maple syrup for topping or icing sugar (optional)

Instructions

Start by crumbling your yeast and placing it in the bowl of your food processor.
If you use dry yeast, rehydrate it for 10 minutes with a little lukewarm milk.
Then add (in order) the eggs, milk, cream, sugar, flour and finally the salt.
With the dough hook of your mixer, mix everything for about 10 to 15 minutes, at medium speed (3 or 4 out of 10, in my case). The dough should become elastic and start to come off the wall on its own.
At the end of kneading, add the chocolate chips and keep a little for decoration.
Lightly oil a large salad bowl and place the dough in it before covering it with a clean cloth. Let rise at room temperature until the dough doubles in volume. This may take 1.5-3 hours depending on temperature and humidity.
When the dough has risen well, press it with your fist.
If the dough is too sticky after rising, place the container in the refrigerator for 30 minutes.
Then cut the dough into approximately 12 pieces. Form balls with your floured hands and place them side by side in your previously buttered and floured baking dish.
Add the chocolate chips left aside, pressing them lightly onto the dough pieces.
Do a second rise for 1 hour to 1 hour 30 minutes at room temperature or near a radiator, always with a clean cloth on top.
Preheat your oven to 160°C.
Bake for 30 minutes, until the brioche is nicely puffed and starting to take on a nice golden appearance.
Remove from the oven and allow to cool or cool before enjoying.
If you wish, you can then brush it with maple syrup or sprinkle it with icing sugar.

If you make this soft chocolate Butchy Brioche recipe and you like it, don’t hesitate to tag me on Instagram or on Facebook so I can see the result…

Butchy Brioche Recipe with Chocolate Chips