Hello Hello, We stay in the brioche spirit with very nice little cruffins. I made two versions, one with raisins and one with chocolate chips, as one can easily guess, both are very good! Of course I still used my food processor, but the recipe is easy to make by hand, it will just take a little more kneading time.
Warning ! Very addicting dessert!
The necessary ingredients are vegetable milk (here almond), dry baker's yeast, applesauce, olive oil, agave syrup, flour, fine salt, raisin ( and / or chocolate chips), icing sugar, vegan white chocolate (here Ichoc brand), hazelnuts. The necessary utensils a bowl, a large bowl, a pastry processor with a dough hook, two muffin tins (6 places each), a rolling pin, a kitchen brush, a measuring cup, a kitchen scale, tablespoons, teaspoon, a cooling rack.
110ml warm almond milk
7g of dry baker's yeast
125g olive oil
6 tbsp of agave syrup
520g of flour (all purpose)
1/2 tsp of salt
250g of raisins (or chocolate chips)
1 white chocolate bar
2 handfuls of coarsely mixed hazelnuts
- In a bowl, cool the almond milk (not too hot) and put the dry yeast in it. Stir, and let stand for about 10min.
- Then, in a large bowl, mix with a tablespoon the applesauce, olive oil, agave syrup then the milk / yeast mixture.
- In the bowl of your food processor or in another large bowl, mix the flour and salt then incorporate the mixture from the first large bowl.
- Knead at medium speed until the dough is smooth and elastic. Let it rest for about an hour covered with a clean cloth.
- Then preheat the oven to 180 ° C. - Mix the dough a little on a lightly floured (and clean!) work surface, divide the dough into six balls of about 115g.
- Roll out a first ball with a rolling pin in the shape of a rectangle, using a tablespoon and a brush (or the back of your spoon if you do not have a kitchen brush). - Spread a tablespoon of olive oil over the entire length, place two tablespoons of raisins or chocolate chips.
- Roll up the dough on itself in a sausage shape. Roll it up on the counter to make it longer.
- Cut the dough lengthwise and roll up the two pieces of pasta on themselves to form "two snails".
- Place them in muffin molds, (if your molds are made of silicones, logically you do not need to grease them, but if they are made of steel, apply a little olive oil with your kitchen brush on edges to prevent the dough from sticking during baking). - Repeat these gestures with all the balls. Until you have twelve "snails".
- Put a clean cloth on your molds and let stand for about 25min. - Bake for 20 to 25 minutes (depending on the oven) at 180 ° C.
- Meanwhile, melt the white chocolate bar in the microwave or in a saucepan, add two tablespoons of almond milk, mix, set aside. - Let the cruffins cool for a few minutes, then unmold them and let them cool completely on a cooling rack. - Sprinkle with icing sugar, using a tablespoon or a container for sauces, pour a little white chocolate and a small handful of coarsely chopped hazelnuts. - Enjoyed with (or not) moderation.