Name: Chocolate and Apricot Brioche
Yield: Serves 4-6
Ingredients: 30 ml/2 tbsp milk and 15 ml/1 tbsp soft light brown sugar, to glaze; 45 ml/3 tbsp milk; 45 ml/3 tbsp warm water; 5 ml/1 tsp vanilla extract; 50 g/2 oz plain (semisweet) chocolate, chopped into chunks; 50 g/2 oz/¼ cup dried apricots, finely chopped; 10 ml/2 tsp easy blend (rapid-rise) yeast 60 ml/4 tbsp soft light brown sugar; 50 g/2 oz/½ cup unsweetened cocoa powder; 115 g/4 oz/1 cup quinoa flour; 115 g/4 oz/1 cup strong white bread flour; 3 eggs, beaten; 50 g/2 oz/¼ cup butter, melted; 5 ml/1 tsp salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The lovely soft texture of brioche comes from the egg and milk in the dough. In this version some of the traditional ‘strong’ gluten-rich bread flour is substituted with some gluten-free quinoa flour to give fibre, iron and calcium. Rich and substantial, the brioche shouldn’t need butter or jam, and is delicious accompanied by frothy hot chocolate.