These Eggless Brioche Chocolate Craquelines are mildly sweet and perfect for breakfast with Tea or milk. Health quotient is full on in this recipe as its made with 50% whole wheat flour and flax meal. Addition of some chocolate makes it a must try.
First of all sieve the freshly ground Flaxseeds and mix them with half cup of water and keep aside. It will mix and develop gelatinous texture in 5-8 minutes
Now mix both the Flours, make a well in between, add sugar, salt and yeast to this
Warm 1/2 cup milk and add 1/4 cup butter to it and mix them well. Add this milk mix and flax mix also to the well in flour
Start mixing everything then knead the dough to make a soft smooth dough. It has to be kneaded for minimum 7-8 minutes to develop gluten. If needed you can add 1-2 tbsp water but not more than that
Now keep the dough in a well oiled bowl for proofing. Keep it at a warm place till the dough doubles
Puncture the dough nd make small balls with it just as you make for rotis. First make 12 balls and keep rest of the dough as it is
Grease your Muffins pan with oil
Now take a dough ball and spread it flat with your fingers in shape of poori/disc. Put some sugar and some chocolate at three places on the dough and fold them inside the dough disc and form a ball again
Now from the remaining dough make a small ball(smaller than what you made earlie). Roll it and cover the chocolate sugar dough ball with it and pinch the cracks to seal
The other way to make them is just fold the chocolate sugar corners and shape it in a Muffins shape and put in the tray. Make them with all the dough balls, and put in the greased Muffins pan
Now mix the remaining 2 tbsp milk with 1 tsp butter and brush on top of all the Craquelines with it. After this they should be kept for proofing for 20-25 minutes. Meanwhile preheat your oven at 190 degrees
Now bake them for 15-18 minutes till you see golden crust on top