Chocolate Brioche Wreaths With Wholewheat Flour
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Chocolate brioche wreaths made of wholewheat flour with a very chocolaty filling inside is a healthy and tasty treat. These are basically crusty with soft inside. Dark chocolate melted in little oil and cane sugar added for sweetness, and you have your filling ready. Butter is replaced in the brioche dough with cinnamon flavored apple sauce. And finally they are sprinkled upon by a blend of nutritious seeds.
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Ingredients
- Wholewheat flour 1 cup
- Salt 1/4 tsp
- Sugar 1 tsp
- Warm water 3 tbsp
- Active dry yeast 1 and 1/2 tsp
- Applesauce 1/4 cup
- Water 3-4 tbsp
- Bitter chocolate chunks 75% cocoa 1/4 cup
- Dark chocolate chips 3 tbsp
- Sunflower oil 1 tsp plus more for greasing
- Cane sugar 1/4 cup
- Seeds pumpkin, melon, sunflower, muskmelon 2 tbsp
- Milk for brushing
- Butter 1 tsp for brushing
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Instructions
- Take warm water in a bowl.
- Add the yeast and sugar. Let it sit for abut 10 minutes.
- Then mix it well and keep it aside.
- Now take the wholewheat flour and salt in a bowl.
- Add the yeast mixture and applesauce to it and mix.
- If the dough is too dry, add in more water 1 tbsp at a time, until it forms a soft dough.
- Knead well for about 10 minutes.
- Now transfer the dough to a greased bowl and cover with a cling film and allow to proof for about 1 and 1/2 hours in a warm place.
- Meanwhile, prepare the filling. For this melt the chocolate chunks and chocolate chips with 1 tsp oil by double boiler method.
- Once the chocolate melts completely, remove from flame and add the cane sugar and mix well. Keep it aside to cool down.
- After the first proofing, the dough would have doubled in size. Divide it into 2 halves.
- Give a gentle knead and then roll it out to a rectangle shape.
- Spread the chocolate filling on it, leaving behind about 2 cm on one longer side.
- Now start rolling from the other longer side and seal at the other end.
- Next, leaving behind about 3 cm on top of the roll, cut the roll into 2 halves,
- Now start chaining the two halves in crisscross pattern and finally sealing the end.
- Turn one end to form a circular wreath shape and press the edges to seal. Use little water if required.
- Now one wreath is ready. Follow the same process fro the second half of the dough.
- Again transfer them to greased baking trays and cover with cling film and proof for another 2 hours.
- After that, remove the cling films.
- Apply milk wash and sprinkle the seeds.
- Preheat the oven to 170 degree Celsius and bake for 20-25 minutes.
- Once out of the oven, apply the butter. Allow to cool down.
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