Vegan Brioche

Light, soft and fragrant brioche dough made with no butter, no egg and no milk.

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Happy 2021 to you all! How has the year started for you guys? I have spent (for the very first time in a LONG time) NYE at home with no big celebration. And that was FINE!
I found myself to be lucky enough to be able to celebrate in good health and under a warm roof. This past year has certainly taught me not to take things from granted.

I overall have learnt to appreciate what I have without complaining constantly about what I don’t have! And that’s a big improvement, for me.

This 2021 I want to start it with a recipe which is tasty but light. Perfect for the days post-holiday, when need to give our body a bit of a digestion-break!

This brioche dough is fully vegan, as it is made with no eggs, no butter and no milk. Just flour, water and a bit of sugar.

Ingredients (makes 6 brioche):

for the aromatic mix:

  • 1 orange zest
  • 1/2 tsp vanilla bean paste
  • 1 tbsp honey

for the dough:

  • 150 g bread flour
  • 100 g cake flour
  • 4 g fresh yeast
  • 1/2 tsp salt
  • 60 g sugar
  • 30 g oil
  • 125 g water

In a small bowl stir together all the ingredients for the aromatic mix. Cover with plastic wrap and let it marinate for 12h (or even 24h).

Next make the starter with 50 g of flour, 45g of water and 4 g of fresh yeast. Stir and cover with plastic wrap.

Place the bowl in a warm place (about 28C) and let it double in size.

Next add in the remaining flour, water, sugar, salt and the aromatic mix. mix until the dough starts coming together. Then add the oil, 1 tsp at a time, waiting for it to be absorbed well before adding more. Knead the dough until it gets smooth and soft.

Cover with plastic wrap and let it triple in size in a warm place (about 28C). Then move it into your fridge overnight.

The following morning divide the dough into 6 parts (75g each). Flatten out each then roll it onto itself

and roll it again from the opposite edges, you will end up with 6 small balls.

Place the balls on a baking tray lined with parchment paper and let it double in size in a warm place.

Next brush the top with a mix of water and oil, sprinkle with some light brown sugar

Bake at 180C for about 12-15 min.

Let your brioche cool down before serving or storing them. They are super soft and absolutely delicious!

If you make this recipe, tag me on IG @the_fit_mediterranean

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.