Month: March 2022

In the bowl of a stand mixer, put 1 cup flour.

Add yeast, sugar and 1 cup warm water.

Mix everything with a spoon or a whisk.

Cover the bowl with kitchen towel and let rest for 15 to 20 minutes.

Add the 3 cups remaining flour.

Add vegetable oil, salt then add the cup of water gradually while mixing (using a stand mixer with a hook attachment).

Knead for about 5 minutes on low.

Cover the dough with plastic wrap and kitchen towel and let rise until doubled in volume.

Grease your hands with olive oil (or vegetable oil).

Deflate the dough and dump it on a working board.

Try to lift the dough up then down to get some air in it. You may need to grease your hands with oil from time to time. Keep doing that for about a minute.

Divide the dough into balls (your choice of size).

Place parchment paper on a baking sheet.

Sprinkle some flour on the parchment paper and roll out few balls of dough (if they are small) into thin circles. These are the Matloua that will be baked.

Cover with kitchen towel and let rise again.

For the Matloua that will be cooked on the stove, just roll out each ball into a thin circle on an individual sheet of parchment paper. Make sure to sprinkle a little flour on parchment paper and on top of the Matloua.

Cover with kitchen towel and let rise until doubled in volume.

To bake some of this bread, preheat oven to 425°F. Bake the Matloua for about 15 to 20 minutes( depending on your oven). You may need to place under the broiler in the last 2 minutes of baking.

To cook some of the bread on the stove, just put a griddle on medium heat.

Place the Matloua with parchment paper on the griddle.

Reduce heat to medium low.

Once the bottom of Matloua sets, slide or remove parchment paper.

Cook the bread in both sides.

Brush the bread sides with olive oil and cook the sides.

Brush the Matloua (the baked and the one that was cooked on the stove) with olive oil in both sides after cooking.

Let cool a little bit before cutting.

Put 1 tbsp dry active yeast in 2 tbsp warm water. Let proof.

In a bowl of a stand mixer, put butter, salt and sugar.

Mix with the flat beater attachment or hook attachment.

Add the 2 eggs and vanilla extract then mix more. The mixture may not look homogeneous but it will be after adding flour.

Add 1 cup flour first and the yeast mixture.

Mix everything.

Add the rest of the flour 1/2 cup at the time and mix everything well. Make sure you scrape the sides of the bowl to gather the dough.

Sprinkle some flour on the very soft and sticky dough then gather the it into a ball.

Cover the dough in the same bowl (or another bowl) with plastic wrap and kitchen towel.

Let rise until doubled in volume.

Sprinkle flour on a working board.

Use a rolling pin to roll out the dough into a thin rectangle shape.

Spread pastry cream on half of the rectangle of dough(lenghthwise).

Put chocolate chips on the pastry cream.

Use the back of the spoon to gently press on the chocolate chips and make sure they stick to the cream.

Fold the other half of the rectangle of dough on the chocolate pastry cream.

Seal all the edges.

Use a knife to trim 3 sides of the rectangle to make it nicer if you want or just make it nice by hands.

With a knife, cut the long rectangle into smaller rectangles (about 3 fingers wide).

Place the cut out pieces on a baking sheet lined with parchment paper. Make sure to leave space between them.

Cover with kitchen towel and let rise for about 30 minutes.

Brush the brioche with egg wash.

Bake in a 350°F preheated oven for about 15 to 20 minutes (depending on your oven) or until golden. You may place under the broiler in the last 5 minutes of baking.

Brush the Brioche top with syrup.

Enjoy.