Einkorn Brioche and Chia Seed Jam
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Brioche and Chia Seed Jam
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- COOK TIME:
- TOTAL TIME:
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SERVINGS: 1
Description
Delicious Einkorn brioche shared by Carole Toulousy-Michel and tested and endorsed by Einkorn Admin.
SCALE
Ingredients
Brioche
- 300 gram Einkorn All Purpose Flour
- 150 gram 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
Jam
- 3 cup Fresh or frozen fruit thawed We used strawberries
- 3 tablespoon Chia Seeds
- 3-5 tablespoon Honey Depends on desired sweetness
Instructions
Brioche
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.
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6 thoughts on “Einkorn Brioche and Chia Seed Jam”
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.
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 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.