Vegans can have their Brioche too! This recipe by Christophe Michalak and recreated by Aurore of The V World is the perfect weekend bake!
- 380 g Flour
- 260 ml Almond Milk
- 60 g Sugar
- 2 tbsp of Orange Blossom Water
- 70 ml Olive Oil
- ½ cube of fresh Yeast (about 20 grams) or 7g of dry baking yeast
- 1 pinch of Salt
- Extra Sugar for decoration
- Dilute the yeast in a little warm almond milk and let stand for ten minutes until the mixture froths.
- In the bowl of your food processor, mix all the ingredients: diluted yeast, whole sugar, flour, the rest of the almond milk, orange blossom, olive oil and a pinch of salt.
- Knead for about 5 minutes at medium speed then 5 minutes at fast speed. You should get a very sticky paste. Scrape the walls and let swell for a good hour at room temperature or near a heat source. The dough should double in volume.
- Place in a large bowl and cover with cling wrap.
- Here you have 2 options: Punch down the dough and cook the brioche in the same day, or leave it in the fridge overnight overnight to bake it the next day. I advise you to leave it cool overnight because the dough is very sticky and quite difficult to work. It will be easier to work the next day.
- On the next day, punch the air out of your dough divide into 3 dough smooth balls.
- Place the 3 dough balls in a cake pan. Cover with a damn tea towel and allow to rise for 30 minutes. Meanwhile, preheat oven to 160C/320F/
- Brush top the the dough with a little Almond Milk and sprinkle with sugar grains. Bake for 25 to 30 minutes. Remove from the oven and allow to cool before enjoying with lashings of Vegan Butter.
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