Introduction: Chocolate Brioche
Another favorite from my household, is this sweet, fluffy, and moist brioche.
With the basic recipe, you can use it for cinnamon rolls, buns, dinner rolls (with a little adjustment of sugar measurement), and other sweet breads.
This following brioche is with dark chocolate spread, but you are more than welcome to use regular chocolate spread or Nutella-like spread.
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Step 1: Ingredients
- 1 tbsp flax meal
- 2 tbsp water
- 255 ml nut milk, lukewarm
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 500 g flour
- 60 g icing sugar
- a pinch of salt
- 160 g vegan margarine, melt
- 1 tsp vanilla essence
Step 2: Dough
- Soak flax meal in water, let stand until slimey texture
- Mix sugar and yeast into warm milk, let stand to bloom
- Mix the rest of the dry ingredients in a bowl
- Pour in wet ingredients, knead
- Let dough rest, covered with cling wrap, for an H, until doubled in size
Step 3: Making Brioche
- Once dough is rested, roll flat into rectangular
- Spread with enough dark chocolate spread, then roll
- Slice into portions and place on a round baking pan
- In a small bowl, mix a little coconut palm sugar with DF milk, then brush brioche with this solution
- To make it prettier, I sprinkled the brioche with sesame seeds all over, while for the middle part, with dark chocolate sprinkles - more of less trying to create a flower-like brioche
- Bake at preheated 350 F for 15 mins in convection oven
Step 4: Enjoy :)
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