23 Aug 2014
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Avocado Brioche

Butter is replaced with avocado to create a new version of a classic French recipe.

Avocado Brioche Avocado Brioche Avocado Brioche

For the last few weeks, I have been working on a development project creating healthy recipes. This requires me to do lots of research in an attempt to reinvent certain recipes. While surfing the web, I stumbled on this recipe that put a twist on a classic French brioche

Brioche is a rich butter, milk and egg mixture that almost resembles cake. This cake-bread is quite versatile. It is one of the most tasty things I ever learned to make while in culinary school. If you have never tried it, brioche is a must! 

What makes the texture of brioche so fine is the 2:1 ratio of flour to butter. The high butter content makes brioche so delicious and unforgettable.

When I saw this avocado brioche recipe, I had to make it. Avocados have a high fat content similar to butter. With their creamy texture avocados can be used as a substitue for butter to create a similar-tasting brioche bread.

To my surprise, it turned out rather well. It had a cake-like consistency, slightly sweet and pulled apart just like brioche should. Next time I might add some mini chocolate chips to the dough to surprise my sons. But for now, a nice layer of their favorite jam will do. 

Add dried fruit, chocolate bits and even flax to the dough and whip up some fresh baked loaves for school lunches, snacks or even dessert. If you still have some left over, turn the remainder into French toast or bread pudding. Happy eating!

Avocado Brioche

Prep time: 10 minutes
Rise times: 4 hours
Bake time: 1 hour
Total time: 5 hours, 10 minutes

Yield: 2 loaves

3 eggs
1/4 cup warm water
1/3 cup sugar
1 teaspoon salt
2/3 cup mashed avocado
1/4 cup dry milk powder 
4 cups all purpose flour
1 tablespoon yeast
1 egg
1 tablespoon milk
coarse sugar for sprinkling

  1. Place all the ingredients in the bowl of your mixer in this order—eggs, warm water, sugar, salt, mashed avocado, dry milk powder, flour and yeast. Using the dough hook, mix until the dough is shiny, about 20 minutes. Take the dough out and place in a oiled bowl and cover for 2 hours or until the dough doubles in size. 
  2. Punch the dough down to deflate. Divide the dough into two parts. Take each part and divide into three equal parts. Roll each part into a rope about 10 inches long. Braid them. 
  3. Grease two 8-by-4-inch pans with non-stick spray. Place the braided dough into the pan. Repeat the same with the other half of the dough. Cover with an oiled plastic wrap and let rise about 1 to 2 hours or until the dough rises till the rim of the pan. Toward the end of the rise time, preheat the oven to 350 degrees. 
  4. Beat the egg with milk for an egg wash. Brush each loaf with the egg mixture. Sprinkle generously with the coarse sugar. 
  5. Tent the loaves with tin foil. Place them in the oven and bake for 20 minutes. Remove the tents and finish the baking for another 25 minutes or until golden and the internal temperature is 205 degrees. Cool in the pans for a few minutes and then turn out on to a wire rack to cool completely.

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