The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Avocado Brioche

Winnish's picture
Winnish

Avocado Brioche

Avocado Brioche

Brioche - challahs and rolls, made with..... avocado instead of butter.

When I first heard of this idea, it took me a few minutes to digest the idea, but seeing the photo convinced me that I just have to try it. So I did - and my family just looooooooooooved it!

I took one of my own recipes, "played" with it and combined it with this great idea - and these are the results

For the recipe and more photos - please check my post here
If you find any problems with the translating the recipe (translators are on top left side-bar) - please don't hesistate to ask me.  I wonder if it's gonna be hilarious as usual..... :)

Winnie

 

 

 

 

 

 

 

 

Comments

lumos's picture
lumos

Hi, Winnie! Long time no see. Hope everything's been fine with you. :)

This is great idea. Thank you for posting this. Since I was told by my doctor that I have high cholesterol level since my operation last year, I stopped making any high butter-content bread, like croissants and brioche, entirely.  But avocado actually reduces bad cholesterol, so I can happily make this. :)

And most of all, thank you, thank you, thank you so much for converting the original formula to metric measurement! 

How was the taste like? Does it taste distinctively avocado-y?

best wished,

lumos

Winnish's picture
Winnish

Hi lumos - nice to hear from you :)

Last time we were comparing  humidity (oh yes, I still remember the joke...), and strangely enough - we had some rain drops here a few days later! It's not very common at all.

Sorry to hear that you can eat high butter-content food, as I myself loooooooooooove butter :)
but actually I do not use butter in my challahs. I do bake butter-brioche but very rarely. The reason is that the challahs are eaten on Fri-Sat and those meals usually contain meat-dish (we do not eat meat and dairy-food together).
I use oil instead, which I also find that makes a better dough.

But anyway I'm glad you like it and that it's a good solution for you :):)
The taste is rich but no one will ever guess that avocado is in it(!)
I was very nervous before we tasted it, and very surprised that in a few minutes nothing was left!

Regarding the measurment - hahaha (laughing). We use here the European measurment as well. I know exactly what you mean.

Best wishes, Winnie 

 

lumos's picture
lumos

Hi, there!

The cholesterol problem is basically the 'age-thing' for a lot of women of my age (So be prepared! You may get that when you reach my age, too! You're warned. :p) .  But in my case because of hysterectomy I had to have last year, it just happened  very suddenly rather than naturally, gradually as you reach a certain stage of women's life (as you know what I'm talking about. ;)) .  So it was a bit of shock, because I'd alwyas had very good health record and I also love butter and all other sorts of animal fat.   But that's life, I guess......

Anyway...... Interesting you don't use challah without butter. All the recipes I have of challah have butter in it.  So, do you use any other type of oil instead of butter in your challah?

Also, as for the avocado brioche, how about the aroma?  Could you smell avocado at all, I mean, the slightly 'green' aroma of avocado?

Sorry for endless shooting of questions, as usual! :p

lumos

Winnish's picture
Winnish

Hi lumos

Thanks for warning me :):)  Funny enough there is a history of low-cholestrol in my mother's side of the family. which I really hope I inherited.
There are times which I can simply take small bites of butter without bread or anything else.

The recipes for challah which have butter in them are simply not authentic. Fri-Sat meals are very important meals for us, and therefore always contain meat-dish. We never mix meat and dairy food together (we have to wait 6 hours after eating meat, and only then we can eat dairy food). As challah is the tradition Jewish bread for Fri-Sat it means it has to be made with dairy products. That's the reason I use soy-milk.
I use sunflower oil or cannola. and we also use margerine 

As for the aroma - the answer is no. Maybe it has to do with the type of avocado that I used (big round one), I'm not sure, no one could ever guess that avocado was in it.

Please feel free to keep asking me :)  I may not asnwer untill Sunday (as Sat is almost here - in less than an hour, and I must turn off the computer)

Have a great weekend, Winnie

Daisy_A's picture
Daisy_A

Dear Winnie,

These look delicious and so beautifully baked!

Thank you for posting, 

Best wishes, Daisy_A

Winnish's picture
Winnish

Thank you Daisy_A

Appreciate you comment :)

Best wishes, Winnie

ww's picture
ww

Dear Winnish,

thanks for this post. I've heard of using brioche but this recipe seems clear enough, and the photos persuasive enough :)

oe day i must attempt this. The translation is quite funny indeed. Could you just clarify this second line of the recipe?

"g plain flour + 13 g gluten powder - to make another  ½ cup flour on 500"

I presume it's : 500g plain flour + 13g gluten powder to make another 1/2 cup flour???

do you mean the gluten powder should be topped up with flour to make another 1/2 cup?So assuming 1 cup flour = 125g, it should be 13g gluten + abt 49g flour?

how impt is gluten (you mean vital wheat gluten?) in this recipe? Is this because you use plain flour? If i were to use strong bread flour, could i dispense with the vital wheat gluten?

lumos's picture
lumos

Hi, ww,

I was just thinking of using regular bread flour instead of plain+gluten powder, as I would do with regular brioch recipes.

What do you think, Winnie?

lumos

Winnish's picture
Winnish

I think that you are right - lumos :)

If you have bread-flour, you should go ahead and use it instead of plain flour+gluten.  

Winnie

Winnish's picture
Winnish

Hi ww - thank you!

Errrrrrrg - the translation is making everything complicated. Sorry for that.
What I wrote is much more simpler:
500 gr plain flour + 13 gr gluten-powder. And have another 1/2 cup of plain flour on the side in case you need it (but try to use as little as you can).
Please do not hesitate to ask me again. 

Yes - you are right, I add gluten-powder to plain flour in order to make strong-bread-flour. So If you have strong-bread-flour already, ignore the gluten powder.

Thanks again,
Winnie 

 

ww's picture
ww

This goes on the list of things-to-make, thanks!

ww's picture
ww

Hi Winnie,

Just wanted to let you know i made this. However, i didnt use your recipe because i was doing many other things and i just wanted a straight dough, so i used this recipe instead with some adaptations: http://versatilekitchen.blogspot.com/2011/08/avocado-brioche.html. But i was inspired by both you bakers, so THANKS TO BOTH!

The dough had a strong green colour but lightened considerably upon baking. This was one bread dough i had to stop myself from eating (i was literally licking my fingers!). The smell as it baked was also quite strong and interesting. If I didnt know it's avocado, I might not have been able to tell but it definitely didn't smell like the usual sweet dough - perhaps also because i did not add much sugar. To answer your question Lumos, it had a slight vegetable smell but rich, not the 'green', raw sort of odour.

I was a bit apprehensive because I have made beetroot (yeah what an idea) bread before and that was NOT a good idea :) Altho of course beetroot and avocado are two very different animals. Beetroot bread looks quite sweet and pink but the taste is awful. Maybe mine had more avocado (130g for abt 400g  bread flour), i dunno, i didnt compare with your recipe, but it did taste slightly of avocado. I am curious to see how the taste will evolve. I am already imagining that it will be very nice toasted with avocado oil and some avocado slices. Ham/chicken will be a nice addition but i find that avocado has a 'meaty' taste in itself, like ham.

Overall, very nice but butter fiend that i am, i still prefer the real thing HAHA!!  However, i agree with you that rare is the brioche that one can reach out for the nth slice and not think, "i really shouldn't..." So thanks once again!

Here is a picture, it really is as green as this.

(speaking of all things green, spied that edamame loaf you made Lumos, and i couldnt help but smile. I seldom think of bread as cute but that is one cutie of a loaf with the bright green specks peeking through. And nice open creamy crumb too!)

Winnish's picture
Winnish

Hi ww - so glad to read your comment :)

First - your brioche looks great!!  Honestly it looks like it has lots of butter in it - it has a rich buttery color.
It sounds a good idea to toast it and eat it with avocado - I didn't have the chance as it was for our Friday-dinner, and nothing was left.

I've never heard of beetroot bread - that's new to me, altough lately I've been seeing photos around the net of beetroot-chocolate-cake, which sounds interesting to me.

I absolutely agree with you - avocado brioche is nice, and worth trying, and it's a good substitute for those who have to watch their cholesterol, but butter-brioche is my choice ( I loooooooooooove butter).

BTW - as Rosh-Hashana is on Wed-night, I'm already baking different sweet-challahs.
My late post was Apple-honey challah - and you can see it HERE 

lumos's picture
lumos

Wow, well done, ww!  Your loaf looks great!  Thank you for reporting back about the flavour. It just happens I bought a few abocados today, so I'll try making this when it's ripe enough.  This bread with chicken sounds really yummy!   We have a lovely, little cafe in our town and they serve wonderful baguette sandwich with avocado, chicken and bacon. Pretty sure this brioche would work very well with chicken and bacon. ;)

lumos