Nutty Brioche
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 89.5
- Total Fat: 4.2 g
- Cholesterol: 39.2 mg
- Sodium: 32.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
View full nutritional breakdown of Nutty Brioche calories by ingredient
Introduction
Try this out the next time you want a sinful PBJ!! You'll never think of the sandwich the same way again. Great for French toast too. Try this out the next time you want a sinful PBJ!! You'll never think of the sandwich the same way again. Great for French toast too.Number of Servings: 16
Ingredients
-
1 1/3 cups flour
1 tbsp dried yeast
½ cup whole milk
1/2 tbsp sugar
3 egg yolks, lightly beaten
6 tbsp smooth (not natural, unfortunately) peanut butter
Directions
Mix 1 cup of the flour and yeast in a large bowl or standing mixer fitted with a dough hook.
Warm milk and sugar together to just lukewarm, stirring until sugar has dissolved.
Combine egg yolks and warm milk mixture.
Make a well in flour, then pour in liquid and mix to a dough, adding flour as necessary.
Continue beating, adding peanut butter in two lots.
Knead (either by hand or with mixer) for 10 minutes.
The dough should be shiny and smooth and will come away cleanly from sides of bowl.
Cover bowl with a clean cloth and leave dough to double in size (about two hours).
Punch dough down, turn out and briefly knead by hand (about 3-4 minutes).
Shape into a loaf (in a greased pan), or divide into individual buns. Cover and allow to rise again for one hour.
Preheat oven to 350F.
Bake a loaf for 30 minutes, or 15 minutes for individual buns.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Warm milk and sugar together to just lukewarm, stirring until sugar has dissolved.
Combine egg yolks and warm milk mixture.
Make a well in flour, then pour in liquid and mix to a dough, adding flour as necessary.
Continue beating, adding peanut butter in two lots.
Knead (either by hand or with mixer) for 10 minutes.
The dough should be shiny and smooth and will come away cleanly from sides of bowl.
Cover bowl with a clean cloth and leave dough to double in size (about two hours).
Punch dough down, turn out and briefly knead by hand (about 3-4 minutes).
Shape into a loaf (in a greased pan), or divide into individual buns. Cover and allow to rise again for one hour.
Preheat oven to 350F.
Bake a loaf for 30 minutes, or 15 minutes for individual buns.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
