BRIOCHES WITH KEFIR, OAT MILK AND CHOCOLATE CREAM (10 PIECES)
Check the page of our friend Alessandra from Odobodo for more inspiration.
Ingredients:
For the brioches:
- 100 ml warm oat milk
- 16 gr fresh yeast
- 120 gr kefir
- 100 gr brown sugar
- 80 ml sunflower oil
- 1 egg
- 1 tsp vanilla extract
- 500 gr flour (350 gr white flour or Risciola e 150 gr whole grain flour)
For the chocolate cream:
- 40 gr egg white
- 70 gr brown sugar
- 7 gr maizena
- 125 gr oat milk
- 60 gr dark chocolate
- 1 tsp vanilla extract
In a big bowl, dissolve the fresh yeast in the warm milk (the milk needs to be just warm and not boiling). Add the kefir and mix. Add the sugar, the egg, the oil and the vanilla extract. Mix using a fork. Add the flour little by little while keeping on mixing. When the dough starts to become consistent, strat working it on the counter using your hands. When all the flour is incorporated and the dough is smooth and homogeneous, transfer it in a clean bowl, with some oil sprinkled at the bottom. Cover with cling film and with a clean cloth and let the dough rise at room temperature for about 2,5 hours.
In the meantime, prepare the chocolate cream. Whisk the egg whites with the sugar, add the maizen and stir it in. Warm up the oat milk and add the vanilla extract to it. As soon as the milk starts boiling, pour it over the egg mix. Use a spatula and mix gently. Bring the cream back onto the fire, keep the heat on low/medium and stir continuously. The cream will be ready when it is dense and smooth. When ready, pour the cream over the dark chocolate previously cut in small pieces. Mix until the chocolate is all melted. Set aside and let it cool down.
When the dough doubled in volume (2-2,5h), transfer it on the counter and roll it out using a roll pin. Try to make a rectangle out of it and then cut long triangles starting on the short side. You should get about 10. Spred the chocolate cream over each triangle (leaving empty only the edges all around and the point) and roll them starting from the large part. Set all the brioches on a try and cover them with cling film and a clean cloth. Let them rise for another 30 minutes. In the meantime heat the oven to 180°C (no ventilation). When the oven is ready, brush some egg yolk on the surfaces of the brioches and bake them for about 20/25 minutes.
