Avocado Brioche

Do you love brioche as much as I do?
Do you love coffee with them? I do too.
But do you stay away from them because of the butter? I do too.
Then you should read further. Because, I solved that problem.
How, by replacing 'not so good for the butts and thighs' butter with
'healthy and good for you' Avocado.
Genius, isn't it? But, I have used eggs in them. I know I could've done something to replace it but had to use up the eggs.
I could've used whole wheat flour instead of white flour too but then I would've called it 'Avocado bread' just to be safe.

One year back -  Yam Rolls, Banana Bread
Adapted from - King Arthur Flour
Ingredients:
All purpose flour - 4 cups (Start with 3 cups and add more if needed - See notes)
Dry milk powder - 1/4 cup
Sugar - 1/3 cup
Salt - 1 tsp
Eggs - 3 large
Warm water - 1/4 cup
Instant yeast - 1 TBSP
Avocado - mashed and measured 2/3 cup(in the dry measuring cup)

For egg wash: (optional)
Egg - 1 whisked with a TBSP of milk (you will left with quite a bit - save it for another loaf and throw it out)
Coarse sugar for sprinkling - I used turbinado as that is what I had.

Method:
For making this bread by hand, refer to the source link given above. I placed all the ingredients in the pan of the bread machine in this order - eggs, water, sugar, salt, mashed avocado, dry milk powder, flour, yeast and turned it on the dough setting. When the cycle completed, took it out and kept in an oiled bowl twice the size of the dough. Cover it with a lid and place in the refrigerator for 2 hours at least or even overnight. I left the dough in the refrigerator over night. Dough is very silky, smooth but a bit tacky. Not like traditional brioche dough which has loads of butter in it.
Take out the dough and punch down to deflate. On a surface sprayed with vegetable oil spray, divide the dough into two parts. Each part into 3 parts. Roll each part into a rope of about 10 " long. Braid them. Grease two 8 X 4 pan with vegetable oil spray. Place the braided dough in the pan. Repeat the same with the other half of the dough. Cover with an oiled plastic wrap and let it rise. 1 - 2 hours depending on how hot it is in your kitchen. It took me about 1 1/2 hours. You should let the dough rise only till the rim of the pan. It rises a lot in the oven too.

Towards the end of the rise time, preheat the oven to 350 F. Beat the egg with milk for egg wash if using. Brush the loaves with the egg and milk mixture and sprinkle generously with turbinado sugar. Place in the oven and bake for 20 minutes. Remove and tent with a foil to prevent over browning. Place it back in the oven and bake for 20 - 25 minutes more or till golden and the internal temperature is  205 F. Cool in the pan for few minutes and then turn it on to the wire rack to cool completely.

Notes:
I converted a regular brioche into one without any butter. Avocado has more water content than butter and that explains the need to add more than what the original recipe called for. And I used the huge Florida Avocado which, I felt is not as thick as the regular Hass Avocado. Also, I also doubled the sugar. More sugar, more wet the dough will be. But, this is one of the best breads I have baked. But then, I am very partial to sweet breads anyway.

I am sending these to Susan's Yeastspotting.

Enjoy.