From the kitchen
Cashew Milk Brioche Rolls
Rich, golden enriched rolls relying on cashew milk's natural fat alongside butter for an especially tender crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3/4 cup Warm Cashew Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar
- 3 1/2 cups Bread Flour
- 1 tsp Salt
- 3 Eggs
- 10 tbsp Butter, softened and cubed
- 1 Egg beaten with 1 tbsp Water, for egg wash
Method
- Combine the warm cashew milk, yeast, and 1 tablespoon sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, salt, and eggs, and knead on low for 5 minutes until a shaggy dough forms.
- Increase speed slightly and add the softened butter a few cubes at a time, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise until doubled, about 2 hours, then divide into 12 rolls and proof 1 hour more.
- Brush with egg wash and bake at 350°F for 20 to 22 minutes, until deep golden.
Kitchen note
Cashew milk's own fat content means this dough needs slightly less butter overall than a classic brioche recipe to reach the same rich, tender result.
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