In this week’s episode, I take on one of the most beloved breads of all time, Brioche. Brioche bread was made healthier by using whole wheat flour, and coconut oil. I was inspired by the yoke free version from Healthy Bread in Five Minutes a Day and choose to include coconut oil as my oil of choice. I love coconut oil for its many healthy benefits, plus I love the way it tastes. However, this recipe is so flavorful I found that I couldn’t even taste a hint of coconut. There are lots of ways to bake up whole wheat brioche bread. You can make a loaf, use it for rolls, or make it sweet, like I have done here. A simple cinnamon sugar filling takes this dough to the next level.
Try this no knead recipe and let me know what you think!
* Make sure you read the full recipe and watch the entire video before making this or any of my recipes, not every tip makes it into the video
* In the video player you can increase the video quality (the default is very low). This will show the details of the video A LOT better! Its the cog/wheel shaped button on the right, bottom of the player.
1 cup warm water **I MISTAKENLY said 1/4 cup water in the video, the correct amount is 1 cup**
1/2 cup melted coconut oil plus about 2 tablespoons for the filling and greasing your pan
1/2 cup egg whites (about 4 egg whites)
1/4 cup honey
2 tablespoons vital wheat gluten
1/2 tablespoon salt
1 tablespoon yeast
3.5 cups whole wheat flour
1/2 cups sugar
2 tablespoons cinnamon
Instructions for Whole Wheat Brioche:
You can make this in your mixer or right in a large Tupperware which makes it easy to store.
Add all the ingredients to your bowl. Start with the wet ingredients and then add the dry.
Mix until combined.
Set the dough out on your counter in your bowl or Tupperware lightly covered for about 2 hours.
Chill the dough for at least 2 hours before the next step, I chilled mine over night. This dough will store for about 5 days in the fridge. You can also freeze it and thaw it for later. To thaw put in the fridge for 12 hours, then proceed with this recipe.
Remove the dough from the fridge.
Line your counter with 2 pieces of cling wrap. Grease lightly
Pull a pound or more of dough out of the Tupperware, this recipe makes about 2 pounds of dough. You can use it all at once or over the course of the next 5 days. Even longer if your freeze it.
Form into a ball.
Place the ball on your cling wrap prepared surface
Cover the dough with another large sheet of cling warp.
Roll out the dough to desired thickness, I did about 1/4 inch. You want it to be a rectangle type of shape, but it doesn’t need to be perfect.
Remove the top layer of cling wrap
Cover the rolled out dough with a thin layer of coconut oil.
Sprinkle with cinnamon sugar mixture.
Take a pie pan and grease it with a little coconut oil. Sprinkle leftover cinnamon sugar into the pie pan.
Using the bottom layer of the cling wrap to help, roll up the dough into a log.
Cut the log into 1-2 inch rolls. Place into the pie pan
Let the rolls rest for 1 hour.
Bake at 350 degrees for 20-25 min until golden brown and the internal temperature is around 200 degrees.
Invert the pie pan onto a cooling rack. If you greased the pan well, the cinnamon rolls should pop right out.
If you made these ahead (I usually do) cool completely and wrap in 2 layers of foil. To serve pop all the rolls and foil into a oven or toaster over for about 10-15 min at 350 degrees.
* Here is the Danish Dough Whisk I mentioned in the video. *
Thank you for watching! I hope you enjoyed my whole wheat brioche cinnamon roll recipe. If you found today’s video interesting and helpful, and know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!