Looking for a snack that fuels you through the day without compromising on flavor? This Fasting Brioche Recipe is your answer. Not only does it deliver a burst of deliciousness, but it’s also milk and egg-free, making it an ally for any hour, any day. The best part? It’s surprisingly simple to whip up! This brioche isn’t tied to any season—it’s a delightful treat all year round.
Contents
Roots and Origin
Brioche, a French pastry, typically incorporates eggs and butter, but this version takes a unique route. Rooted in Mediterranean culinary traditions, this recipe offers a twist by utilizing almond milk and sunflower oil. It’s a nod to fasting periods when certain ingredients are restricted, but the craving for a delightful snack persists.
Ingredients of Fasting Brioche in Focus
This brioche thrives on simplicity yet packs a nutritious punch. Flour for tsoureki forms the base, while almond milk and sunflower oil replace traditional dairy components. The absence of eggs makes this recipe suitable for those on vegan or egg-free diets. Embrace the orange zest for that zingy citrus note, elevating the flavors.
Let’s delve deeper into the ingredients used in this delightful Fasting Brioche:
1. Flour for Tsoureki: This special flour is key to achieving the brioche’s characteristic texture. Tsoureki flour is finely milled, offering a perfect balance between protein and gluten. Its quality enhances the dough, resulting in a fluffy, soft interior.
2. Lukewarm Water & Almond Milk: The combination of these liquids forms the foundation of the dough. Lukewarm water activates the dry yeast, fostering the bread’s rise. Almond milk brings a subtly nutty flavor, making it an ideal dairy alternative that maintains the brioche’s tenderness.
3. Sunflower Oil: In place of traditional butter, sunflower oil lends moisture and a lightness to the dough. Its neutral taste allows the other flavors, like the citrusy zest, to shine through while keeping the brioche beautifully moist.
4. Dry Yeast: The magic behind bread rising! Dry yeast reacts with the sugars and liquids, fermenting and creating air bubbles in the dough. This process results in that sought-after light and airy texture in the final brioche.
5. Crystalline Sugar: Apart from its role in sweetening the dough, sugar interacts with the yeast, aiding in fermentation and giving the brioche its golden-brown crust.
6. Orange Zest: The zest of an orange adds a vibrant citrus note, elevating the brioche’s flavor profile. It imparts a refreshing, aromatic essence, complementing the sweetness and adding a delightful tang.
7. Salt: Often an unsung hero, salt balances the sweetness, intensifies flavors, and regulates yeast activity, crucial for the brioche’s perfect rise.
Cooking Method & Ingredient Details for Fasting Brioche Recipe
let’s dive deeper into the steps of making this delightful Fasting Brioche:
1. Activating the Yeast: Start by combining lukewarm water, almond milk, crystalline sugar, and dry yeast in a mixing bowl. This combination kickstarts the yeast, allowing it to dissolve and activate, setting the stage for a perfectly risen dough.
2. Blending the Ingredients: Once the yeast is active, introduce the sunflower oil for moisture, orange zest for that refreshing zing, and a pinch of salt to balance the flavors. The whisking blends these elements together, creating a fragrant and flavorful base.
3. Forming the Dough: Gradually incorporate the flour for tsoureki, either using a mixer’s dough hook or by hand-kneading. This step is crucial, ensuring the dough reaches the right consistency—fluffy, elastic, and not sticking to your hands. Adjust the flour as needed for that perfect texture.
4. Allowing the Rise: Patience is key here! Transfer the dough to a generously greased bowl and cover it. Let it bask in a warm, cozy spot for an hour, allowing it to rise and double in size. This phase develops the brioche’s airy, light texture.
5. Shaping the Snails: Once the dough has risen, gently knead it on a floured surface to release any excess air. Portion the dough into approximately 200-gram pieces, shaping them into small balls. Flatten these balls into thin, 2 cm sheets, and layer them to form a large rectangle.
6. Rolling & Cutting: Cut the layered dough into strips of equal thickness using a pizza cutter. The fun part begins as you roll each strip into a charming snail shape, ensuring they’re not too close on the baking sheet. These snails promise a delightful visual appeal!
7. A Touch of Sweetness: Sprinkle the surface of each snail with coarse brown sugar before covering the baking sheet. This step adds a caramelized sweetness that elevates the flavor profile of the brioche.
8. Preparing for Baking: Cover the baking sheet with a clean towel and let the snails rest for 15 minutes. Then, preheat the oven to 356 degrees Fahrenheit (180 degrees Celsius) and let these golden delights bake for approximately 25 minutes or until they attain a beautiful golden-brown hue.
9. Final Touch: Once baked to perfection, transfer the brioche snails to a cooling rack. Let them cool slightly before savoring the warm, fragrant brioche goodness.
Cooking Experience & Tips: Remember, the beauty of this process lies in its simplicity. Embrace the joy of kneading dough, shaping snails, and witnessing them rise and transform into delightful treats. A few essential tips to ensure success: Use fresh yeast, knead the dough until elastic, and don’t rush the rising process.
Nutritional Aspects & Diet Considerations of Fasting Brioche
This Fasting Brioche, being milk and egg-free, is friendly to various dietary preferences. It’s suitable for vegans, those allergic to eggs, or individuals seeking eggless alternatives. With the use of almond milk and sunflower oil, it’s also a lighter option compared to traditional buttery brioche, making it more diet-friendly while still providing a delightful treat.
Tips & Tricks
- Ensure the yeast is fresh to guarantee a good rise.
- Kneading is crucial for the brioche’s texture; it should be soft and elastic but not sticky.
- Allow adequate rising time—the dough should double in size.
- Don’t overwork the dough during shaping to maintain its lightness.
Serving Suggestions
Once baked to a golden hue, these brioche snails are best enjoyed fresh from the oven or cooled on a rack. Serve them alongside your favorite hot beverage or as a standalone snack. Their pillowy texture and subtle sweetness make them a delightful companion to any moment.
Cooking Experience
As the aroma of freshly baked brioche wafts through your kitchen, the anticipation builds. The joy of crafting these delightful snails from scratch is unmatched. When you sink your teeth into the pillowy softness, savoring the sweet yet subtle taste, the effort feels utterly worth it.
Indulge in this Fasting Brioche—it’s a testament to simplicity yielding sensational flavors. Energize your day with this milk and egg-free delight!
Fluffy Fasting Brioche Recipe
Ingredients
- 1 Kg flour for brioches
- 360 ml lukewarm water
- 363 ml almond milk
- 363 ml sunflower oil or other seed oil
- 1 sachet of dry yeast
- 4-5 tablespoon granulated sugar
- Sour cream from 1 orange
- 1 pinch salt
Instructions
- In the mixer bowl, pour the lukewarm water, almond milk, sugar, and dry yeast, and mix well with the whisk to dissolve the yeast.Continue by adding the vegetable oil, orange zest, and salt, and continue mixing with the whisk.Now, attach the dough hook to the mixer and gradually add the flour to the liquid ingredients while beating with the mixer's hook, or alternatively, knead with your hands until you obtain a fluffy and elastic dough that does not stick to your hands. Add more flour if needed.
- Grease the bottom and sides of a deep bowl generously and place the dough inside to rise.Cover with transparent wrap and a clean towel and let the dough rise for 1 hour in a warm place.
- Next, place the dough on a floured surface and knead for a very short time, just enough to remove the air.
- Cut pieces of dough of approximately 200 grams each and shape small balls with your hands, leaving them aside.Continue with the next pieces until all the dough is used.
- Flatten each ball with a rolling pin into sheets about 2 cm thick and 30 cm high.Place the dough sheets opened on top of each other and then roll out a large rectangular sheet about 70 cm high and 40 cm wide, approximately.Cut with a pizza cutter into long strips of equal thickness and roll each strip to form a snail.
- Place each snail on a baking sheet with parchment paper, not too close to each other. Once all the snails are done, sprinkle their surface with coarse brown sugar.Cover the baking sheet with a clean towel and let them rest for 15 minutes.
- Bake in a preheated oven at 180℃ (356℉) for 25 minutes or until they turn golden brown.When baked, transfer them to a rack to cool.Good luck!"
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