ROLLED BRIOCHE with Chocolate Chips, soft and indulgent pastries for breakfast or snack, made with sourdough starter or fresh yeast, perfect for dipping in milk.
I’ll tell you just this: I had some leftover sourdough starter and a huge craving for something soft for breakfast đ so these rolled brioches with chocolate chips were born⊠fragrant, soft and so good they were gone while still warm!
Rolled brioches with chocolate chips are the kind of pastry that immediately feels like home: perfect for dipping in milk, ideal for children’s snacks but also for a slow, pampering breakfast. And the great thing is you can make them with either fresh yeast or sourdough starter, always getting a soft and light result.
Follow me in the kitchenâtoday we’re making rolled brioches with chocolate chips.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups flour (soft/pastry flour, the one you usually use)
- 1 1/4 cups strong flour (bread flour (Manitoba-type), the one you usually use)
- 3.5 oz sourdough starter (or 10 g (about 0.35 oz) fresh yeast)
- 3/4 cup milk (about 7 fl oz (200 ml))
- 1 egg
- 6 1/2 tbsp sugar (about 80 g)
- lemon zest
- 5 tbsp butter (soft (about 2.5 oz))
- 1 pinch salt
- 1/4 cup chocolate chips (about 1.4 oz (40 g))
Steps
Dissolve the yeast in the milk, put the flours in a bowl, add the sugar, lemon zest, soft butter, the egg and the milk little by little while mixing.
Finally add a pinch of salt, knead well, and do a few folding turns on a floured surface.
Form a ball and let it rest in the bowl covered with plastic wrap until doubled in size: about 4 hours with fresh yeast, 6â8 hours with sourdough starter.
After rising, add the chocolate chips, divide the dough into 4â6 pieces, roll them into small ropes and twist them into snail shapes. Let rest for 20 minutes.
Bake at 356°F for about 12 minutes.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
ROLLED BRIOCHE with CHOCOLATE CHIPS
Useful tips for perfect results:
Respect the rising times: it’s the secret to super soft brioches
Do not add too many chocolate chips to the dough: they may weigh it down
Use room temperature ingredients for optimal rising
Brush with milk or egg yolk for a golden, inviting surface
They stay soft even the next day, especially if stored well
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM â TURN ON NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ ROLLED BRIOCHE with CHOCOLATE CHIPS
Can I make the rolled brioches with chocolate chips without sourdough starter?
Yes, you can safely use fresh yeast and still get an excellent result.
How to make the brioches softer?
Respect the rising times and avoid overworking the dough.
Can they be frozen?
Yes, you can freeze them already baked and thaw them when needed.
How long do rolled brioches with chocolate chips last?
2â3 days if stored in an airtight container.
Can I make them without butter?
Yes, you can substitute it with oil, although the flavor will be slightly different.
