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Tofu and Nut Brioches Recipe

Tofu and Nut Brioches Recipe

Ingredients: Makes 12

For the dough:
15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
75 ml/5 tbsp warm milk
100 g/4 oz/1 cup wholemeal (wholewheat) flour
350 g/12 oz/3 cups strong plain (bread) flour
30 ml/2 tsp clear honey
4 eggs
A pinch of salt
200 g/7 oz/scant 1 cup butter or margarine, melted
For the filling:
50 g/2 oz tofu, diced
25 g/1 oz cashew nuts, toasted and chopped
25 g/1 oz chopped mixed vegetables

4 onion, chopped
1 garlic clove, chopped
2.5 ml/0.5 tsp dried mixed herbs

2.5 ml/0.5 tsp French mustard

1 egg beaten


To make the dough, blend the yeast with the warm milk and wholemeal flour and leave in a warm place for 20 minutes to ferment. Add the plain flour, honey, eggs and salt and knead well. Pour on the melted butter or margarine and continue to knead until the dough is elastic and smooth. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Mix together all the filling ingredients except the egg. Shape the dough into 12 pieces, then take one-third off each piece. Shape the larger pieces to fit greased fluted brioche or muffin tins (pans). Press a large hole almost through to the base with a finger or fork handle and fill with the filling. Shape each of the smaller dough pieces into a ball, moisten the top of the dough and press over the filling to seal it into the brioche. Cover and leave in a warm place for 40 minutes until almost doubled in size. Brush with beaten egg and bake in a preheated oven at 220C/425F/gas mark 7 for 15 minutes until golden.

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