Today I recommend a recipe for chestnut flour brioches, which can be made for all seasons (nowadays chestnut flour is always available), but which makes sense especially in autumn and winter.
It is in fact a light and easy to make brioche, without butter but with olive oil and perfect for breakfast. We can add raisins, chocolate chips or dehydrated blueberries to the mixture.

Here is the recipe!

BRIOCHE WITH CHESTNUT FLOUR

For 8 brioches or a single brioche, to be served sliced

​​Ingredients.

100 grams of chestnut flour
150 grams of Manitoba flour or other strong flour
half a glass of extra virgin olive oil with a sweet, clear taste
a pinch of salt
50 grams of barley malt or honey or cane sugar
cinnamon powder
skimmed milk or water 75 ml
two medium eggs
1/2 stick of brewer’s yeast or a level teaspoon of dehydrated yeast
cinnamon to taste

HOW TO MAKE BRIOCHE WITH CHESTNUT FLOUR

With a whisk or fork, quickly beat the eggs with the barley malt or honey, cinnamon, salt and oil. Meanwhile, heat the milk or water, turn off before it boils and add it and dissolve the brewer’s yeast. If you use the dehydrated one instead add the water at room temperature to the egg mixture and add it like this.
Sift the two flours and add them to the mixture, mix until you get a homogeneous dough but do not knead it too much.
Keep the mixture for two and a half hours to rise at room temperature, covered with film or a clean cloth. The bowl must be large enough.

At this point, put the bowl in the fridge and let it rise for 24 hours.
After this moment, transfer the mixture on a floured work surface, if you want to add raisins or anything else do it during this step. In the end you have to get a sausage. Fold it in two parts lengthwise, reformat it, fold it in two other parts for the opposite direction, form a ball. Don’t work it too hard. Divide it into 8 equal parts and form as many balls, you can decide whether to make a single brioche or brioscine. In the first case, take a 28-30 cm mold and arrange the balls in a radial pattern. Otherwise, place the balls on a large baking sheet lined with parchment paper.

Kcal: 260 per brioche or 210 per slice. Fats: 10.8, carbohydrates: 32, proteins: 4.6
See also: gluten-free sponge cake and Paleo chestnut flour