Brioche without eggs and butter with a delicious dark chocolate filling, the recipe for a healthy and delightful breakfast
Sunday morning, it is almost dawn, I wake up and can no longer fall asleep. Christmas is coming, there’s a lot of work, my mind is working and sleep flies away: what to do?
Silently I put on my robe and, without even taking off my pajamas, I run to the kitchen to put my hands in the dough and so transforming a few ingredients into something good already lifts my spirits.
I knead slowly and carefully, I work by hand because the stand mixer would wake everyone up, I set it to rise, sit on the sofa and in an instant my eyes close and I get some rest. I wake up a couple of hours later or a bit more, just enough time to shape my sweet brioche rolls made with yogurt, without eggs and butter, soft and fragrant and let their aroma wake up the rest of the family…
I’m leaving you the recipe, you never know if one December Sunday you also can’t sleep…
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Brioche without eggs and butter with dark chocolate: ingredients…
- 2 1/2 cups Manitoba flour
- 2 1/2 cups 00 flour (Italian-style all-purpose flour)
- 1 1/2 cups Greek yogurt (plain)
- 3 1/2 tbsp sunflower oil
- 2/3 cup milk (warm)
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp vanilla extract
- as needed orange zest (organic)
- 7 oz chocolate (dark)
- 1 1/8 tsp active dry yeast (or 12 g fresh)
Tools
- 1 Bowl
- 1 baking pan
Brioche without eggs and butter with dark chocolate: preparation…
Collect the flours in a bowl, add the yeast and a little warm milk, add the sugar and the rest of the milk, mix and then add the yogurt, the oil and the salt.
Combine in the bowl stirring with a spoon, add the vanilla extract and the orange zest.
Mix in the bowl stirring with a spoon, add the vanilla extract and the orange zest.
Knead in the bowl with your hands and after a few minutes move to the work surface.
Work the dough: at first it will be sticky, lift it and fold it onto itself, resisting the temptation to add more flour.
Of course, every step can be performed with a stand mixer if you prefer.
Knead for at least ten minutes; when you notice the dough has gained structure, detach it from the surface with a scraper and form a loaf.
Place the loaf in a bowl, cover with plastic wrap and set to rise in a warm place until doubled.
It will take about 2-3 hours at 82°F; if possible, place it in the oven with the light on.
Once the dough has doubled, divide it into 12 pieces and shape them into balls.
Once the dough has doubled, divide it into 12 pieces of about 100 g each and shape into balls.
Flatten the balls and form discs that are thicker in the center, place a nice piece of chocolate in the center and close by bringing the edges toward the center and sealing well.
Place the balls on a baking sheet lined with parchment paper, close to each other. For baking I chose not a regular sheet but a natural cast-iron griddle without chemical coatings, with naturally nonstick qualities. Cast-iron cookware like mine has the amazing ability to distribute heat evenly and consistently, simulating stone-oven baking and yielding crisp, wholesome products just like the ones grandmothers used to make. Furthermore, the absence of chemical coatings ensures food is free from harmful substances. Let everything proof for another 35-40 minutes and, once doubled, brush with beaten egg and bake in a conventional oven at 338°F for 35-40 minutes.
If you use a cast-iron pan, place it on the bottom of the oven so it gets hot and cooks its contents well.
Remove the brioches from the oven, let them cool slightly and serve.
Serve the brioches still warm; they will be soft and the chocolate center will be creamy and indulgent.
Storage notes and tips
Store any leftovers in a food-grade plastic bag and if you have some left for the next day, heat them for a few seconds in the microwave — they’ll be great again.
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