A brioche that replaces butter (or oil) with avocado! When i first saw this, i had to make it. Can’t believe it has been more than two years since I last made this. My adaption below (namely, less sugar). The crust is very dark because I egg yolk-washed it, but the crumb is a nice pale green. You can taste the avocado in it, and I think it makes a particularly nice sandwich bread (somehow the taste of avocado reminds me of ham).
Use a sweet, dense and rich-tasting avocado for a better taste. Also I remember from the last time, the taste changed slightly the following day because of the avocado element. I think it’s at its best freshly baked. Won’t be able to tell this time because there’s none left!
Avocado Brioche (adapted from Versatile Vegetarian Kitchen)
Strong bread flour 400g (can start with 360g and increase; depends on moisture level of avocado)
Milk powder 30g
Instant yeast 1 TBS (in original; i’ll go for less the next time)
Salt 1 tsp
Eggs 3 large
Avocado flesh 140g (about one medium-sized avocado)