Published On: Thu, Dec 7th, 2017

Briochou – The best vegan brioche 

These Briochou are a delicious vegan treat! Thicker than a chou pastry, but lighter than a traditional brioche, it is a perfect substitute.

Briochou - The best vegan brioche 

Briochou – The best vegan brioche 

Recipe by Mimie (www.mimiesdelicacies.com)

Servings12 small briochoux

Ingredients

  • 240g all-purpose flour + 30g
  • 4g dry yeast or 10g fresh yeast
  • 40g cane sugar
  • 1 pinch of sea salt
  • 80ml soya or almond milk + 60ml
  • 50g vegan butter (room temperature)
  • 1/2 tsp. turmeric powder (optional)
For the coconut whipped cream:
  • 1 can of full-fat coconut milk (left in the fridge for a few hours to thicken)
  • 50g cane sugar (finely ground)
  • 1 tsp vanilla extract

Method

  1. In a small bowl stir the yeast, 60g of lukewarm dairy-free milk and 30g of flour together. Leave aside for a few minutes.

  2. In a different bowl, mix the remaining flourcane sugar and salt. Add the yeast mixture, the remaining dairy-free milk and start forming the dough.

  3. Next add the vegan butter, make sure that all butter is fully incorporated into the dough.

  4. Shape the dough into a ball, it may feel a bit sticky but this is normal.  Place in a large oiled bowl, cover with a towel or cling film. Let the dough rise for 4 to 6 hours (or more if desired).

  5. Time to shape your briochoux! Turn the dough onto a lightly floured surface and shape into a log. Divide into equal portions*.

  6. To get that little ‘chou look’ it is best to give each portion an oval shape, the bigger part forms the body, while the smaller one forms the head. Make a hole into the body and push the head through it. Place each briochou in an oiled mould, cover, and let them rise for 45 minutes.

  7. Preheat your oven to 180°C.

    Brush the top of the briochoux with some milk and a little turmeric just enough to give them a bit of colour.

  8. Time to bake! Bake 15 minutes for the small ones and 25 minutes if you are making bigger ones or until golden brown. Once cooled turn the briochoux out of their tin onto a cooling rack.

Recipe Notes

*The moulds used for this recipe have a dimension of 7.5cm (Ø) so I have divided the log into * portions, if you have moulds of 12cm (Ø) you will need to divide your dough into * portions, etc.

About the author

Hi, I’m Mimie (nickname given to me by my dad)! I am a French girl living in London and with Mimie’s Delicacies I want to share my love for baking, or more precisely my love for baking French Vegan Desserts! I wanted to create vegan recipes because I believe that if baking made me feel good inside it should also make me feel good on the outside, be better for my health, good for the environment and the animals too!

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