Eggless Brioche Chocolate Craquelines with Whole Wheat Flour

Having some pre prepared breakfast breads is a bonus on rushed mornings. These Brioche Craquelines are mildly sweet and perfect for breakfast with Tea or milk.

Brioche is a rich bread made very soft and flaky by adding lots of milk, butter and eggs. But my version is eggless, instead I have used flax seeds which is rich in fats. Flax Seeds makes this bread not only soft but full of health.

Now about Craquelines, traditional Craquelines are dough balls carrying sugar cubes in them which gives them a sugary crunch when you bite. I tried giving some twist to the recipe to make it more interesting and added some chocolate along with sugar. To my delight they were 80% finished before next morning 😋 so my pre planned breakkie was so yum that it was finished an evening before😉😃

Health quotient is full on in this recipe as its made with 50% whole wheat flour and flax meal. Here’s the recipe:

Ingredients:

  • 1 & 1/2 cup whole wheat flour
  • 1 & 1/2 cup refined flour
  • 4 tbsp freshly ground Flaxseeds
  • 1/2 cup milk + 2 tbsp
  • 1 tbsp Instant yeast
  • 1/4 cup sugar
  • 1/4 cup butter + 1 tsp
  • 1 tsp salt
  • Some water
  • 2 tbsp sugar/ some sugar cubes
  • 1/4 cup Chocolate chips/ chopped cooking Chocolate

Process:

  • First of all sieve the freshly ground Flaxseeds and mix them with half cup water and keep aside. It will mix well and develop gelatinous texture in 5-8 minutes 

  • Now mix both the flours and make a well in between, add sugar, yeast, salt to this 

  • Warm 1/2 cup milk and add 1/4 cup butter to it and mix them well. Add this milk mix, flax mix also to the well in flour 

  • Start mixing everything, then knead the dough to make a soft smooth dough. It has to be kneaded for minimum 7-8 minutes to develop gluten. If needed you can add 1-2 tbsp water, but not more than thatIMG20170406182601
  • Now put the dough in a well oiled bowl for proofing. Keep it at a warm place till the dough doubles 

  • Puncture the dough and make small balls with it just as you make for making Roti. First make twelve balls and keep rest dough as it isIMG20170406193932
  • Grease your Muffins pan with oil
  • Now take a ball and spread it flat with your fingers in shape of poori/disc. Put some sugar and a Chocolate dollop at three places on this small dough disc, and fold the chocolate and sugar inside, make a ball and keep aside 

  • Now from the remaining dough, make a small ball(smaller than what you made earlier. Roll it and cover the chocolate sugar dough ball with it and pinch the cracks to seal 

  • The other way to make them is just fold the chocolate sugar corners and shape it in a Muffins shape and put in the tray 

  • Now mix the remaining 2tbsp milk and 1 tsp butter and brush the Craquelines with this mix
  • after this they should be kept for second proofing for 20-25 minutes, meanwhile pre heat your oven at 190 degreesIMG20170406200201
  • Now bake them for 15-18 minutes till you see the golden crust on topIMG20170406211030
  • Demold after 10 minutes and enjoy😃IMG20170406213244

They very soft and mildly sweet to make your mornings perfect 😍

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Author: flavoredwithlovebypriyanka

A complete Foodie by heart who loves to eat and cook, and cook with all the seriousness and lots of love...

4 thoughts

    1. Hey Neha, I have used flax as an egg substitute in this recipe, Brioche is a bread type which is made really rich with lots of eggs, butter and milk. But you can definitely avoid flax meal in this and add a tbsp additional butter or do nothing just remove flax from the recipe.
      But let me tell you Flax seeds are not just an egg substitute, they are rich in healthy omega 3 so may be next time you would like to store in your pantry and add them to your recipes 🙂

      Like

      1. Ohh…Thanks …this time I will definitely add flaxseed t my pantry..I wanna ask dear these breads we have t bake them twice..first in muffin moulds then on tray…

        Liked by 1 person

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