Delicious Einkorn brioche shared by Carole Toulousy-Michel and tested and endorsed by Einkorn Admin.
- 300 grams Einkorn All Purpose Flour
- 150 grams Butter Recipe calls for unsalted. We used salted and liked it, but if you'd prefer a less salty taste, use unsalted.
- 2 Eggs
- 1 teaspoon Turbinado Sugar
- 1 teaspoon Ground Himalayan Salt
- 1/4 cup Milk
- 1 packet Baker's Yeast Or 2 1/4 tsp of dry yeast
- 3 cups Fresh or frozen fruit thawed We used strawberries
- 3 tablespoons Chia Seeds
- 3-5 tablespoons Honey Depends on desired sweetness
1 Warm milk until lukewarm and stir in yeast until completely dissolved.
2. Combine flour and softened butter. Mix.
3. Add milk, eggs, sugar, and salt.
4. Knead dough in mixer until it doesn’t stick.
5. Grease muffin cups thoroughly.
6. Half fill each muffin cup.
7. Cover with dishtowel. Leave in 90-100º to rise until it fills muffin cup. (For us, it took about 90 minutes)
8. Heat oven to 365°. Place muffin tins in middle rack and bake for 15-20 minutes.
Chia Seed Jam
1. Blend fruit, chia seeds, and honey in blender until pureed.
2. Let sit for a few minutes to allow to gel.
3. Serve on warm brioche.
Can an unsweetened non-dairy milk work in this (i.e. almond or coconut)? Would also use coconut sugar instead. I’m sure that wouldn’t be a problem … Sounds and looks yummy.
Hi Dana, Those substitutions should be fine. We haven’t tried it so of course can’t say for sure, but we’d love to hear how it turns out.
Are there adjustments for high altitude baking? I currently live in Denver Colorado.
Hi JoAnn, we are at a pretty high elevation ourselves. Denver is at a 1609 meter elevation, and we are at a 1508 meter elevation, so I imagine there won’t be a vast difference in how the recipes turn out as far as that goes.
Can you substitute fresh starter and how much for the dry yeast?
Hi Mary Jo, here is a great resource for how to convert yeast recipes to sourdough.