This butter-free chocolate and pistachio brioche bread in the bread machine is one of those recipes designed for a slow breakfast, to slice and enjoy at your leisure. It is soft, fragrant, and has an intense taste thanks to the 72% dark chocolate, which gives the dough a dark, enveloping color. The absence of butter makes it lighter, yet it retains the typical softness of homemade brioche.
The contrast with the pistachio crumble is what makes this version special: each slice is enriched with small green touches that break the chocolate flavor and add a slightly crunchy note. It is a simple yet elegant brioche, perfect to serve at the family breakfast table or during an afternoon break with tea or coffee.
Prepared in the bread machine, this brioche is also ideal for those seeking a practical yet refined recipe, to be repeated multiple times with the assurance of a good result.
A butter-free recipe designed for those who love homemade, fragrant, and genuine desserts, with simple ingredients and a result that pleases both the palate and the eyes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: About 10 slices
- Cooking methods: Bread Machine
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Butter-Free Chocolate and Pistachio Brioche Bread in the Bread Machine:
- 7 oz warm milk
- 1/4 cup vegetable oil (or 80 grams of butter)
- 1/4 cup granulated sugar
- 1 medium egg (at room temperature)
- 1/2 tsp fine salt
- 2 1/3 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 1/4 oz dry yeast
- 3 1/2 oz 72% dark chocolate (in drops or pieces)
- 3 1/2 oz pistachio crumble
Tools for the Butter-Free Chocolate and Pistachio Brioche Bread in the Bread Machine:
- 1 Bread Machine Cecotec
Steps for Preparing the Butter-Free Chocolate and Pistachio Brioche Bread in the Bread Machine:
The process is very easy and quick, preparations with the bread machine have only one important rule, put the liquids in the machine’s basket first, then the solids.
Add the warm milk (slightly heated in a pot on the stove or in a cup in the microwave), the vegetable oil, and the egg, then add the granulated sugar, salt, cover with the two flours, and lastly add the dry yeast.
If using soft butter instead of oil, add it together with the milk and egg after cutting it into small pieces.
Set the bread machine to the sweet program (for Cecotec program 4), weight 750 grams and light or medium crust (we chose medium).
After about 30 minutes of processing, add the 72% dark chocolate (we used drops but you can also take a chocolate bar and cut it into small pieces, during preparation the chocolate will melt) and the pistachio crumble.
Close the lid and let the program finish without further interventions.
At the end of cooking, immediately remove the brioche bread from the basket and let it cool completely on a rack before slicing.
FAQ (Frequently Asked Questions)
Can I use another type of oil?
Yes, you can also use corn or sunflower oil. It’s best to avoid oils with an intense flavor like extra virgin olive oil.
Can I reduce the sugar?
Yes, you can reduce it to 40–45 g of sugar without affecting the structure of the dough.
Can it also be made with butter?
Yes, you can replace the oil with 80 g of soft butter, keeping all other ingredients the same.
How is it stored?
The brioche bread stays soft for 2–3 days if wrapped in plastic wrap or stored in a food bag.
