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A Perfect Pantry

Chocolate Brioche with Almond Milk

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    • images/stories/recipes/Brioche final.jpg
    • images/stories/recipes/brioche.jpg
    • images/stories/recipes/brioche 2.jpg


    • 350g flour
    • 50g butter or margarine
    • 50g sugar
    • 200ml almond milk
    • 1 egg yolk
    • 1 pack dry yeast
    • 1 tsp salt
    • Filling (optional): chocolate or jam


    1. Heat the milk in the microwave until it is lukewarm and mix the yeast in (careful the milk is not too hot or it will kill the yeast).
    2. Melt the butter in the microwave and add the sugar. Mix with the milk mixture.
    3. Pour the flour in a bowl and add liquids, Mix with a fork at first and then with your hands.
    4. Add the salt (by rolling the dough onto it. Careful not to let the yeast and salt directly touch or it will also kill the yeast)
    5. Knead for about 5 minutes, letting air in. Cover with a clean cloth and let it rise for 30 minutes (I put mine in the turned off oven to make sure there is no breeze)
    6. Line a baking or grill tray.
    7. Make brioche shaped buns, press in the middle, add filling and seal (make sure it is properly closed and the filling won’t ooze out). 
    8. Let them rise again for 30 minutes (covered with a cloth)
    9. Set Turbo Convection Oven at 180 degrees. Brush the brioches with the egg yolk. Cook for 15 minutes or until golden brown.

    This recipe was developed using a Kambrook Appliance.


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    Guest 13 August 2022

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