Egg-free Brioche Cinna-bites

by Michelle on April 27, 2011

A few weeks ago I received a request for an egg-free recipe for my Cinna-bites. Far be it from me to turn down a request for a recipe, but I’ve never worked eggless before! I am allergic to eggs but I have to eat like six eggs in one day to cause any problems so as long as I watch what I eat, I’m fine. But I’m not ever going to turn down a request especially if it’s one that involves some fiddling and I do love to fiddle and fuss with recipes.

The first thing I did was to measure a slightly whipped egg and it was close to 1/3 cup. I then chopped up some tofu extremely fine and just enough to measure 1/3 cup, then added it to my blender along with the butter and then blended well until the tofu was as liquid as possible.

But as soon as I saw that first rise of the bread, I knew I had a winning recipe! Would you look at that gorgeous rise! And look at how nice and fluffy the broiche is, it’s just perfect!

And then the recipe just fell into place, easy peasy. And not only did the recipe work to my expectations, the end result was absolutely delicious. If my original Cinna-bites was in a taste test along side the egg-free version I doubt anyone could tell the difference.

Believe me I sure had my doubts and who would have thought you could substitute tofu for eggs. But it worked out so well, I can’t wait to try tofu in some of my other recipes!

Egg-free Brioche
Recipe developed by BigBlackDog

2 TBL water, tepid
1/4 tsp honey or you can use sugar
1 pkg yeast or 1 oz fresh yeast
3-3 1/2 cup flour (enough to knead into a non-sticky soft ball)
1 cup of buttermilk, room temperature (or you can use plain milk)
3 TBL butter, room temperature
1/2 cup of sugar
1/3 cup tofu, if you’re have a lb of tofu, it’s about 1/2″ slice
1/2 tsp vanilla
1/4 tsp Salt
2 tsp oil to oil the proofing bowl (I use Extra Virgin Olive Oil)

Option: 1/2 c. WW flour can be subbed to make the dough more tender

Bread:
1. Stir the yeast in a 2 TBL of warm water with 1/4 tsp of honey, for proofing.
2. While the yeast is dissolving, take the tofu and butter put it in a blender and blend to liquefy the tofu.
3. In a large mixing bowl or (KA mixer) place the milk and add the sugar, vanilla, salt and tofu/butter mixture.
4. Beat until the sugar is dissolved and add the yeast and mix well.
5. Gradually add the flour and mix until well blended. You may or may not use all 3 1/2 cups of flour. The dough should be soft ball, not stiff at all. The dough should not stick to your hands and should be very easy to handle.
6. Sprinkle some flour on counter or pastry cloth and knead until smooth. Form the dough into a smooth ball.
7. Put 2 tsp of Oil in the bottom of your largest mixing bowl. Take a paper towel and dip it in the oil and thoroughly oil the sides of the bowl. Put dough ball into bowl and then flip the ball over to make sure that the entire dough ball is covered with oil.
8. Cover with a towel or plastic bag and let rise until at least doubled in size.

Cinna-bites
Recipe developed by BigBlackDog

1 recipe of Egg-free Sweet Dough , recipe above
1/2 c. sugar
1/2 tsp cinnamon
1 cup brown sugar
1/2 stick butter
1 c. chopped pecans

Pre-heat oven to 350 degrees.

1. Mix the sugar and cinnamon in a small bowl and set aside.
2. Grease a bundt pan.
3. Melt butter in the microwave. Add the brown sugar to the melted butter and stir until sugar is completely dissolved and then add chopped pecans.
4. Pour about 1/2 of the brown sugar mixture into the bottom of the bundt pan.
5. Now cut off a piece of dough and roll it into a ball a little smaller then a golf ball. Roll the ball of dough in sugar cinnamon mix, careful to completely cover the ball of dough with sugar mix. Place it in the bottom of the bundt pan on top of the brown sugar pecan mix. Keep making the small balls and rolling them in the cinnamon sugar until you’ve completely covered the bottom of the pan. Repeat to make a second layer of cinnamon balls and keep repeating until all the dough is used.
6. Cover and let the dough rise for about 30-40 minutes.
7. Pour the rest of the brown sugar mix over the top.
8. Bake at 350 degrees for about 40-45 minutes.
9. Let cool for about 10 minutes.
10. While the pan is still warm, put a serving plate over the top of the bundt pan and quickly invert it to release the Cinna-bites. Now doesn’t that look delicious!

AllRightsReserved@BigBlackDog

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Comments

  • natalia April 27, 2011 at 2:33 am

    Ciao ! Eggless or not it’s so incredible looking I would want it all right now ! Great recipe.

  • Barbara Bakes April 27, 2011 at 8:41 am

    I never would have thought to make that substitution. It looks scrumptious!

  • Lori E April 27, 2011 at 10:33 am

    Michelle, I just posted your link on my Facebook page. I have a co-worker who is allergic to eggs big time.

  • Sheila April 27, 2011 at 10:35 am

    I wish I could borrow your brain, Michelle! Just for one day! I would love to be able to cook like this

    XO,

    Sheila :-)

  • Jeanette April 27, 2011 at 11:14 am

    You are a genius Michelle! This looks so light and fluffy, I would never think to use tofu!

  • kat April 27, 2011 at 3:19 pm

    Who knew!?

  • Guff April 29, 2011 at 4:01 am

    TOFU?! Who cares what is in these, they look terrific.

  • clarice April 29, 2011 at 9:36 am

    I learned about replacing eggs with blended tofu years ago from a macrobiotic friend. I used to make her muffin recipe with it, and you would never have known the difference. Your cinna-bites look so good, and I love that blue and white bowl!

  • yvette May 12, 2011 at 5:12 pm

    I so want to try this!!!

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