White Chocolate Brioche

By Kbird

Ingredients

• 3/4 c. warm water
• 2 1/4 tsp. yeast
• 4 c. flour
• 1 t. salt
• 1 T. cinnamon (can use more or less)
• 4 eggs, slightly beaten
• 1 T. vanilla
• 1/2 c. agave nectar or 3/4 c. sugar
• 4 oz. softened cream cheese, cut in tablespoon size
• 4 oz. softened unsalted butter, cut in tablespoon size
• 1/2 c. chopped white chocolate

Details

Servings 2

Preparation

Step 1

Place yeast and warm water in large bowl and let sit for several minutes. Add flour, salt, cinnamon, etts, vanilla, sweetener.

Knead for several minutes, making sure all ingredients are incorporated.

Add butter and cream cheese, a little at a time. Knead for about 5 minutes.

Add chopped white chocolate until evenly distributed. Place in bowl, cover and let sit on countertop for two hours.

Refrigerate overnight.

The Next Day:

Allow to warm up at room temp for 30 minutes or so, place into muffin pans or loaf pans. Let rise for 2 hours.

Bake rolls for 20-25 minutes at 350 degrees. Bake loaves at 350 for 45 minutes.

Can be drizzed with melted dark chocolate when finished.