Avocado Brioche

Rich, velvety avocado adds a surprising twist to traditional brioche in this decadent recipe. The subtle nutty flavor of avocado pairs beautifully with the tender crumb and golden crust of this delicious bread.

Perfect for serving with your favorite spreads or toppings, this unique loaf is sure to impress!

Ingredients

• 1 ripe avocado, mashed
• 1/4 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 4 large eggs, room temperature
• 4 tablespoons unsalted butter, softened
• 3 1/2 cups all-purpose flour
• 1 teaspoon kosher salt

Instructions

Start by activating the yeast: combine the warm milk and yeast in a small bowl, whisk until the yeast dissolves, and let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the sugar, eggs, and mashed avocado until smooth.

Add the softened butter to the bowl and whisk until fully incorporated.

In a separate bowl, whisk together the flour and kosher salt.

Gradually add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.

Add the yeast mixture to the dough and mix until a sticky ball forms.

Knead the dough on a floured surface for 10-12 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the dough and shape it into a round or oblong loaf.

Place the loaf on a baking sheet lined with parchment paper, cover it with plastic wrap, and let it rise for another 30-40 minutes.

Bake the brioche for 25-30 minutes, or until golden brown.

Let the brioche cool on a wire rack for at least 10-15 minutes before slicing and serving.

Notes

Don’t over-mix the dough, as this can lead to a dense brioche.

Make sure to knead the dough for the full 10-12 minutes to develop the gluten.

If you’re new to working with yeast, don’t worry if your yeast mixture doesn’t foam up immediately – just be patient and give it a few extra minutes.

For a richer brioche, use high-quality European-style butter with a high fat content.

You can shape the brioche into a round, oblong, or even a braided loaf – just be sure to adjust the baking time accordingly.

To ensure the brioche is fully cooked, check its internal temperature – it should reach around 190°F (88°C).

Leftover brioche can be stored at room temperature for up to 2 days, or frozen for up to 2 months.

Simply thaw and toast to refresh.

Nutrional Value

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 6g