These sourdough discard chocolate chip brioche buns are inspired by the viral chocolate cramique from Aux Merveilleux de Fred, the buttery Belgian brioche buns that have been all over TikTok. This sweet sourdough discard bread recipe combines sourdough discard with commercial yeast for buns that are rich, soft and flavorful without the long rise times required for a fully naturally leavened brioche.
Egg yolks and plenty of butter give the dough its plush texture, while the sourdough discard adds depth of flavor and moisture that keeps the buns tender for days. Melty chocolate chips add the perfect amount of sweetness, making these buns perfect for breakfast, an afternoon snack or dessert.
We visited Lucern, Switzerland in the spring of 2025. Of course food was the first thing I researched and immediately saw hundreds of videos about the chocolate cramique from Aux Merveilleux de Fred. Hundreds of people were tearing apart these pillowy buns studded with chocolate chips. The contrast between the light buttery brioche and rich chocolate was so simple but memorable that I knew I wanted to recreate them at home with a sourdough twist.
While this isn't the exact recipe from the famous bakery, I worked to recreate the bread's signature texture, a sourdough brioche that's rich and buttery yet surprisingly light. I even researched the shaping technique to capture the loaf's distinctive look as closely as possible.
Key Ingredients
Good quality chocolate chips: Switzerland is famous for delicious chocolate, so it's so important to invest in the best quality chocolate chips you can get your hands on. Guittard and Ghirardelli are personal favorites. Anything from semi-sweet to dark chocolate would work for this recipe.
Why use both sourdough discard and yeast? Sourdough discard adds depth of flavor and helps create a chewier crumb, while yeast speeds up fermentation. I use a little more yeast in this recipe than I typically would to help the dough rise despite the large amount of butter and egg yolks. The result is flavorful bread that you can make in a single afternoon instead of over the course of several days. I totally forgot to include the active dry yeast in the ingredient photo, but don't leave it out of the recipe!
Lots of butter and egg yolks: Chocolate cramique is a rich, enriched bread, so this recipe relies on plenty of butter and egg yolks to create its signature soft, tender crumb. You don't need to splurge on European butter or organic eggs, but it's important not to change the ingredient proportions. The high amounts of fat and sugar can slow fermentation, so expect proofing to take longer. The rise times provided in the recipe are only guidelines, pay attention to how the dough looks and feels rather than strictly following the timeline in the recipe.
Add cardamom for a brightness: This is my secret ingredient for these buns. It's not traditional and completely optional, but I know there are already plenty of cardamom fans on Make It Dough (many of you say it's what's missing from my sourdough discard hot cross buns recipe). Here, its warm, citrusy flavor cuts through the richness of the dark chocolate and enhances the flavor of the buttery brioche.
Can I make this without yeast?
Absolutely! You'll need to substitute active sourdough starter for the sourdough discard in the recipe. Be aware that fermentation will be extremely slow because of the amount of fat in the dough. So instead of 1 to 2 hours, bulk fermentation will take about 6 to 8 hours and final proof could take 4 hours or more. For best results, use a recently fed starter that isn't overly acidic, as excess acidity can weaken the gluten and affect the dough's structure and bread's flavor.
Step-by-step Instructions
Make the dough
Combine the ingredients in the bowl of a stand mixer until a shaggy dough forms. Add the butter in one tablespoon at a time and continue mixing until the dough pulls away from the bowl and clings to the dough hook. Add the chocolate chips until evenly distributed. Knead the dough lightly and round into a tight ball.
Let the dough rise
This is an enriched dough with a high proportion of butter and egg yolks, which can slow fermentation. Depending on the temperature of your kitchen and the activity of your yeast, this step may take anywhere from 1 to 2 hours or longer. Use the dough's increase in volume as your guide rather than the clock.
Shape the dough
Divide the dough into 8 even portions. Round each piece into a tight ball.
Give the dough a final rise
Arrange the dough on two parchment-lined baking sheets. Cover with plastic wrap and let the dough rise in a warm spot until puffy and doubled in volume, about 30 minutes to 1 hour.
Score the dough
Brush the tops of the dough with egg yolk. Using a lame fitted with a sharp blade, cut a shallow circle halfway around the dough.
Bake the brioche buns
Bake at 325 F for 20 to 30 minutes or until golden brown and center registers 200 F when probed with an instant-read thermometer.
How to make these buns ahead of time
Overnight proofing: This dough is enriched with plenty of butter and egg yolks, which can slow fermentation. Even though the recipe uses yeast, you can proof the buns overnight. Prepare the dough as directed, shape the buns, cover the baking trays with plastic wrap, and let them rise at room temperature for 30 minutes. Refrigerate overnight, then bake as directed the next day.
Freeze the buns for later: Let the buns cool completely, then slice them in half crosswise and store them in an airtight freezer bag. Freeze for up to 1 month. To reheat, wrap a bun in a paper towel and microwave for 30 seconds. It will taste almost as fresh as the day it was baked.
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★★★★★
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Sourdough Discard Chocolate Chip Brioche Recipe
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Ingredients
Dough
- 113 grams water
- 50 grams sugar
- 10 grams active-dry yeast
- 113 grams sourdough discard
- 1 large egg
- 80 grams egg yolks about 4
- 480 grams all-purpose flour
- ⅛ teaspoon ground green cardamom seeds from 8 pods (optional)
- 9 grams salt
- 113 grams unsalted butter room temperature
- 180 grams dark chocolate chips or semi sweet chocolate chips
Egg Wash
- 1 egg yolk
- 6 grams water
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk the water, sugar and yeast together in the bowl of your stand mixer. Cover and let the yeast bloom until frothy and fragrant, about 15 minutes.113 grams water, 50 grams sugar, 10 grams active-dry yeast
- Make the dough: Add the sourdough discard, egg and egg yolks to the yeast mixture. Mix with the dough hook until no traces of yolk or starter remain.1 large egg, 80 grams egg yolks, 113 grams sourdough discard
- Add the dry ingredients in and mix until a shaggy dough forms.480 grams all-purpose flour, ⅛ teaspoon ground green cardamom, 9 grams salt
- With the mixer running on low speed, add the butter 1 tablespoon at a time, waiting until each addition is fully incorporated before adding more. The dough may look greasy at first but will become smooth and cohesive as the butter is absorbed.113 grams unsalted butter
- Continue kneading the dough with the dough hook until it pulls away from the sides of the bowl and clings to the hook, about 3 to 5 minutes. Add the chocolate chips and mix until evenly distributed, adding them at this point prevents them from getting crushed and coloring the dough.180 grams dark chocolate chips
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes. Turn the dough out onto a clean surface and lightly knead until smooth and elastic. Round the dough into a tight ball
- Let the dough rise: Transfer the dough to a lightly-oiled bowl, cover with plastic wrap and let rise until doubled in volume, about 1 to 2 hours.
- Shape the dough: Line 2 large baking sheets (18 by 13 inches) with parchment paper. Turn the dough out on a lightly floured surface. Flatten the dough lightly into a disc. Using a bench scraper, divide the disc into 8 even portions. Cover the dough with plastic wrap to prevent them from drying out.
- Take one wedge of dough and flatten it into a rough rectangle. Fold the corners towards the center and pinch the seam shut. Turn the dough over and lightly drag it in a circular motion on your work surface. Transfer the dough to your prepared baking sheet.
- Repeat with the remaining portions of dough and arrange the dough with space to rise on the baking sheets.
- Give the dough a final rise: Let the dough rise untouched until puffy and doubled in volume, about 45 minutes to 1 hour.
- Prep: When the dough is close to being ready, preheat your oven to 325 F. Combine the egg yolk and water and break the mixture up with a fork.1 egg yolk, 6 grams water
- Brush the surface of the dough with egg wash. Using a lame fitted with a sharp blade, score a shallow ring around the circumference of each bun.
- Bake: Bake for 25 to 30 minutes or until golden brown and the buns register at least 200 F when probed with an instant-read thermometer.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- This dough contains a lot of butter and egg yolks, which can slow fermentation. Be patient, the dough may take longer to rise than the recipe states depending on the temperature of your kitchen and the activity of your yeast. Use the dough's appearance as your guide and wait until it has doubled in volume before moving on to the next step.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!