SPELT AND OAT BRIOCHE FILLED WITH APRICOT JAM
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Ingredients:
- 100 ml warm oat milk
- 15 gr fresh yeast
- 125 gr oat yogurt
- 100 gr brown sugar
- 80 ml sunflower oil
- 1 egg
- Zest of a lemon
- 150 gr spelt flour
- 350 gr white flour
- Apricot jam
- Oat flakes
- 1 yolk and 1 tbsp of oat milk for the egg wash
Dissolve the yeast in the lukewarm milk. In a big bowl, mix all the ingredients except the flours. Start adding the flours a spoon at the time. When the dough starts getting consistent, begin to work it on the counter with your hands. Add the remaining flour and keep kneading until the dough is homogeneous, smooth and not too sticky (if it’s too wet, you can add a little bit of extra flour). Make a ball out of it and put in a clean bowl with some flour sprinkled at the bottom. Cover with cling film and let it rise at room temperature until doubled in volume (2/3 hours). Once ready, place the dough back on your counter and start rolling it out using a rolling pin until a thickness of 5 mm. Using a round shape and a small knife, cut 20 circles of 10 cm diameter out of it. Place a teaspoon of apricot jam right at the middle of each circle and close them one by one in order to form filled balls. If the dough doesn’t stick to itself when closing it, you can slightly wet your hands and try again. Fill a cake mold with the balls seam-down one next to each other. Cover with cling film and let rise for another 30 minutes at room temperature. Preheat your oven to 180°C (no fan). Before baking, brush the top with some yolk and oat milk whisked together and add some oat flakes. Bake for about 40 minutes. Let it cool down for at least 1 hour before enjoying it.
