Lighter Filled Milk Breads

Ingredients

• 28 cl milk (dairy or plant-based)
• 12 g fresh baker's yeast (or half the amount of dry baker's yeast)
• 450 g wheat flour (T45 to T80)
• 1 tsp fine salt
• 60 g agave syrup (or liquid honey)
• 50 g deodorized coconut oil
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)
• 10 chocolate sticks (or chocolate spread)

Steps

1. 1

   In the bowl of a stand mixer, dissolve the baker's yeast in the lukewarm milk.

2. 2

   Add the wheat flour, fine salt, agave syrup, and deodorized coconut oil.

3. 3

   Knead the dough until smooth and homogeneous, and it pulls away from the sides of the bowl.

4. 4

   Cover the bowl and let the dough rise in a warm place for about 1h30, or until doubled in volume.

5. 5

   Punch down the dough on a floured work surface and divide it into 10 equal pieces.

6. 6

   Shape each piece by inserting a chocolate stick in the center, then seal carefully to form a small elongated bread.

7. 7

   Place the breads on a baking sheet lined with parchment paper and let them rise a second time for about 30 to 45 minutes.

8. 8

   Preheat the oven (suggested temperature: 180°C). Mix the egg yolk with the 2 tbsp of milk and brush the tops of the breads with a pastry brush.

9. 9

   Bake until the breads are nicely golden brown (about 12-15 minutes).

Notes

You can replace the agave syrup with liquid honey. The coconut oil must be deodorized so that it does not give the brioche a coconut flavor.

Nutrition per serving

• healthy
• breakfast
• snack
• brioche
• homemade
• bakery