Fun brioche to make for your kids and their friends. The lion’s mane itself makes 16 servings 🙂 And if you’d like to make cookies and cream instead chocolate cream as the filling, check out the note!
Am sending this to instructables contest 😀
1 C lukewarm milk
2 tsp active dry yeast
1 tbsp each of sugar and flour
3 1/2 c AP flour
a pinch of salt
1/3 c sugar
2 yolks
3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature
Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already. Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.
Filling:
250 g cream cheese spread
1 c oreo crumbs (or chocolate cookie crumbs) – store bought
3 tbsp chocolate sauce (for ice cream topping)
Mix all well
Additional:
2 chocolate chips for eyes
more chocolate chips to be melted for a smile
Let’s Make The Lion!
Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and mane
Fill each portion for nose, mouth and face with filling and shape into nose, mouth and face
Roll flat portion for ears, and with round cutter, make a pair of ears
Add the left over dough from ears to mane portion, knead to log
Roll flat the log to rectangle and spread the rest of the filling
Roll again into a log and slice with a knife as shown on picture
Meet the two end sides of the sliced log and shape a ring, and place it on baking sheet
Place the face, mouth, nose and ears, making a lion face
Place to chocolate chips as eyes
Bake on preheated 350 F for 25-30 minutes
Take out from oven and let cool to room temperature before piping a smile
Enjoy~
NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)
Chocolate Cream Brioche
Ingredients
Dough
- 1 C lukewarm milk
- 2 tsp active dry yeast
- 1 tbsp each of sugar and flour
- 3 1/2 c AP flour
- a pinch of salt
- 1/3 c sugar
- 2 yolks
- 3 heaping tbsp butter sometimes I add 5 tbsp, for more buttery result, room temperature
Filling
- 250 g cream cheese spread
- 1 c oreo crumbs or chocolate cookie crumbs – store bought
- 3 tbsp chocolate sauce for ice cream topping
Additional
- 2 chocolate chips for eyes
- more chocolate chips to be melted for a smile
Instructions
Dough
- Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already. Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.
Filling
- Mix all well
Lion Bread
- Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and mane
- Fill each portion for nose, mouth and face with filling and shape into nose, mouth and face
- Roll flat portion for ears, and with round cutter, make a pair of ears
- Add the left over dough from ears to mane portion, knead to log
- Roll flat the log to rectangle and spread the rest of the filling
- Roll again into a log and slice with a knife as shown on picture
- Meet the two end sides of the sliced log and shape a ring, and place it on baking sheet
- Place the face, mouth, nose and ears, making a lion face
- Place to chocolate chips as eyes
- Bake on preheated 350 F for 25-30 minutes
- Take out from oven and let cool to room temperature before piping a smile
