Tuesday, 25 March 2014

Vegan Brioche Recipe (with pictures)

So school has really been trying to make life hard for me.. Since I refuse to buy anything non-vegan, and I have to make most of the things we bake at school, at home, I basically have to try my damnedest to make these very NON vegan recipes, vegan :-S

Last week it was croissants, which you can check out here (they turned out BEAUTIFULLY!)

So this week I decided, as my last week of having to bake using yeast, to make brioche. Now i'm not sure if you're familiar with it, but if you aren't (as I wasn't before baking in class), it is a french pastry, traditionally made of many eggs and LOTS of butter, which make it basically a really unhealthy form of bread.. YUM!

At school this meant using a lot of butter, and lots of eggs to make this gloopy dough, which when baked turned into a very very very fatty muffin (not sure why, but they made us bake it in muffin tins).

This is how I made my home-made vegan brioche (which I divided into smaller amounts, as a larger one would likely give you a heart attack):

BRIOCHE RECIPE:

Tools used: 


  • Kitchen Aid
  • Dough hook
  • Scales
  • Oven @ 180C
  • Scraper
  • Muffin tin
  • Stainless steel bowl (or other)
  • Cling wrap
  • Tea towel

Ingredients:

  • 250g Flour
  • 3.5g  Yeast
  • 5g     Salt
  • 50ml Milk (I used rice)
  • 140g Soy yoghurt / egg replacer / flax seed & water (I used soy yoghurt)
  • 15g   Sugar
  • 150g Vegan butter (I used Nuttelex) - Softened
  • Canola spray oil

Method: 

  1. Combine Flour, Yeast, Salt and Sugar in the mixing bowl
  2. Slowly add milk and yoghurt/egg replacer. 
  3. Add in the butter gradually, and make sure it has been softened (so not straight out of the fridge).
  4. Make sure each piece of butter has been well incorporated before adding the next piece. 
  5. Let the dough mix on high until combined. NB if you're having issues with the dough being too wet, or too dry, feel free to add a little more flour/milk/butter slowly with the mixer on low, and let the dough mix a while before adding any more to make sure it doesn't go the other way :-P 
  6. Once combined, take the mixture from the bowl and place on a lightly floured bench top.
  7. Knead a little to get it into a ball, then place into an oiled bowl and cover for 45 mins to an hour to rest. (It should hopefully double in size)
  8. Once the dough is well rested (hah!), turn it out onto the bench again to knead (or knock back). Knead it for a minute or two. 
  9. Divide the dough equally into the muffin tin (or you can use a loaf pan, whatever suits you!), and round the little dough mixtures in your hands, so they are smooth over the top.
  10. Spray the balls with some canola spray, then place somewhere warm to prove. 
  11. Put in the oven when the dough is springy, and bounces back to shape when you poke it with your finger. 
    Looking a little tired
  12. Remove from oven once the tops are golden. 
  13. Et voila! Brioche! :) 

Mmmmm Choc filled deliciousness! 

Drool! 

Fillings:

So we like these plain, or with some Nuttelex, but you can fill them with so many things! We put some Sweet Williams chocolate pieces inside some, cut some open and buttered them with chocolate spread, peanut butter, Tofutti Better than Cream Cheese, the possibilities are endless! 
At school they made savoury spreads for them, so you can always make something yummy out of the cream cheese!