Sourdough Discard Chocolate Chip Brioche Recipe

Chocolate chip brioche buns on a piece of parchment paper with one torn in half.

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Sourdough Discard Chocolate Chip Brioche Recipe

Inspired by the famous chocolate cramique from Aux Merveilleux de Fred, this copycat version features a rich, buttery brioche studded with melty chocolate chips. Sourdough discard adds depth of flavor, while a little yeast speeds up fermentation so you can bake this pastry in a single afternoon.

Prep Time40

Rise Time2 15

Course: Dessert

Cuisine: American

Servings: buns

Calories: 529kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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