Braided Brioche with Cricket Flour an Edible Insect Recipe

INGREDIENTS

Brioche:

• 200 ml of milk
• 60 gr of white sugar
• 2 eggs
• 420 g of flour
• 80 g of cricket flour (powder) https://www.next-food.net/shop/cricket-flour-edible-insects/
• 25 g of fresh baker’s yeast. 1/3 for dry yeast
• 1.5 tea spoon of salt
• 70 g of butter ( you can do with 30g if you are on a diet )

Glaze:

• 1 egg yolk
• 2 table spoon of sugar.

DIRECTIONS

1. Keep the butter out of the refrigerator to be at room temperature.
2. In a bowl mix the ingredients in this order:  Milk, sugar,salt, eggs, flour and cricket flour.
3. Mix all the ingredients for 1 minute and add the fresh yeast ( dissolve the yeast in a bit of water if it’s dry).
4. Knead the dough for 10 min.
5. Add the butter and knead for 5 min.
6. place the dough in a bowl and cover it with a kitchen towel. Keep in a warm area and let it rise for 1.5 hour, the dough will double in volume.
7. Place the dough on your work place and press with your fist to take the air out.
8. Cut the dough in 3 equal pieces. Roll theme in 3 strands of equal size and braid theme.
9. Place it on a non stick cooking paper and let it rise for 45 minutes.
10. Beat the egg yolk and mix it with the sugar until dissolved and spread it over with a brush.
11. Bake the brioche for 20 to 28 min until golden brown at 180 degree Celsius.
12. Let it cool.

Enjoy your cricket flour brioche with your favorite topping. We have used a 20% cricket flour for this recipe,you can use 10% or 15%. Edible Cricket flour is a great way to eat bugs with out the visual. The edible cricket flour will add a nice nutty flavor.