The no-knead brioche is a brilliant leavened dessert without butter, super soft and fragrant. A while ago I prepared the jam and raisin brioche which is very similar, and I wanted to offer you this treat in a simpler version, with dark chocolate chips (taking the opportunity to make it again, given how delicious it is :D). The no-knead brioche is called that because, to knead it, you don’t need a planetary mixer, beaters, or blenders, just a simple fork, and you won’t even get your hands dirty. It’s a cloud of goodness, you can also fill it with the filling you prefer or leave it plain to enjoy later, however you like!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: pan about 8×5 inches
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup milk
- 6 tbsp sugar
- 1/2 cup chocolate chips
- 1/8 cup vegetable oil
- 1.5 tsp fresh yeast
- 1 egg
- 1 pinch salt
- to taste vanilla
- to taste powdered sugar
Steps
The no-knead brioche with dark chocolate chips is very easy and quick to prepare. First, put the flour, sugar, lukewarm milk, yeast dissolved in a small amount of milk taken from the total, egg, and vanilla in a bowl and mix quickly with a fork until you have a fairly homogeneous mixture.
Add the vegetable oil, a pinch of salt, and continue mixing with the fork, compact well, and form a nice dough ball. Let it rise in the bowl for at least 3 hours until it doubles in size.
Transfer the dough to a lightly floured work surface and form a rectangle about 1/2 inch thick. Sprinkle the dark chocolate chips evenly on top.
Then roll it up and cut it into 6 equal parts. Place the pieces inside a greased (or buttered) and floured loaf pan (or leave it ungreased if it’s silicone) and let the no-knead brioche rise for another hour.
After the rising time, bake the no-knead brioche in a preheated oven at 355 degrees Fahrenheit for 35-40 minutes until golden. Use a toothpick to check if it’s done.
Once baked, remove the no-knead brioche with dark chocolate chips and garnish with a dusting of powdered sugar.
Notes:
The no-knead brioche with dark chocolate chips can be stored at room temperature for 3-4 days. If you don’t like chocolate chips, you can replace them with raisins, or add Nutella, jam, custard, pistachio cream, or anything else you like before baking. The rising time, of course, always depends on various factors (temperature, ingredients used for the dough, location, etc.) and is indicative; the dough should still always double in size.
More recipes for leavened brioches HERE
