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For the dough:
15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
75 ml/5 tbsp warm milk
100 g/4 oz/1 cup wholemeal (wholewheat) flour
350 g/12 oz/3 cups strong plain (bread) flour
30 ml/2 tsp clear honey
4 eggs
A pinch of salt
200 g/7 oz/scant 1 cup butter or margarine, melted
For the filling:
50 g/2 oz tofu, diced
25 g/1 oz cashew nuts, toasted and chopped
25 g/1 oz chopped mixed vegetables
4 onion, chopped
1 garlic clove, chopped
2.5 ml/0.5 tsp dried mixed herbs
2.5 ml/0.5 tsp French mustard
1 egg beaten |
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Method:
To make the dough, blend the yeast with
the warm milk and wholemeal flour and leave in a warm place for 20
minutes to ferment. Add the plain flour, honey, eggs and salt and
knead well. Pour on the melted butter or margarine and continue to
knead until the dough is elastic and smooth. Place in an oiled bowl,
cover with oiled clingfilm (plastic wrap) and leave in a warm place
for about 1 hour until doubled in size.
Mix together all the filling ingredients except the egg. Shape the
dough into 12 pieces, then take one-third off each piece. Shape the
larger pieces to fit greased fluted brioche or muffin tins (pans).
Press a large hole almost through to the base with a finger or fork
handle and fill with the filling. Shape each of the smaller dough
pieces into a ball, moisten the top of the dough and press over the
filling to seal it into the brioche. Cover and leave in a warm place
for 40 minutes until almost doubled in size. Brush with beaten egg and
bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes
until golden.
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