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Neither bread nor pastry, brioche is hard to resist thanks to its rich and tender crumb and flaky crust. Here’s a vegan recipe that yields soft, fluffy and buttery rolls without the eggs or dairy!
Neither bread nor pastry, brioche is hard to resist thanks to its rich and tender crumb and flaky crust. Here’s a vegan recipe that yields soft, fluffy and buttery rolls without the eggs or dairy!
Sponge mixture:
- 60 ml tepid soy milk
- 2 tbsp plain white flour
- 1 tbsp instant dried yeast
The dough:
- 160 g plain flour
- 32 g soy flour or gram flour
- 2-4 tbsp soy milk
- 32 g golden caster sugar
- 1/4 tsp salt
- 6 tbsp vegan margarine
- Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
- Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
- Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
- After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
- Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1 1/2 hours in a warm place before baking brush with soy milk.
- Bake in the oven at 180c/350f for 20-25 minutes until the bread turns a glossy dark golden brown on top.
