06/07/2023Brioches and viennoiseries - Desserts - Bakery - Pastries
Vegan Lemon Swirled Brioche
Servings
6
Ingredients
Cups
Brioche Dough
- -all-purpose flour 250 (g)
- -sugar 60 (g)
- -plant-based milk 150 (mL)
- -dehydrated baker's yeast 1 (tsp)
- -plant-based margarine 40 (g)
Lemon Cream
- -lemon juice 80 (mL)
- -soy milk 120 (mL)
- -plant-based margarine 60 (g)
- -cornstarch 16 (g)
- -sugar 50 (g)
The Frosting
- -icing sugar 125 (g)
- -lemon 2
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Steps
- Prepare the brioche dough: warm up the plant-based milk (about the temperature of a warm bath) and rehydrate the yeast in it. A few minutes later, a foam should form, indicating that the yeast is active.
- Mix the flour, sugar, and milk with the yeast and melted margarine. Add the zest of one lemon.
- Form a ball and cover it with a damp cloth. Let it rise for 2 hours.
- Prepare the lemon cream: in a saucepan, zest a lemon. Add the sugar and mix them by hand, rubbing the sugar and zest between your fingers to enhance the flavor!
- Add the cornstarch and whisk. Then add the lemon juice and milk. Whisk again. Finally, add the margarine.
- Place the saucepan over high heat and cook the cream while whisking. When it comes to a boil, it will thicken. It's important to whisk continuously!
- Remove the cream from the heat and store it in the fridge.
- Roll out the brioche dough with a rolling pin to create a large rectangle about 2-3 mm thick. Spread the lemon cream on top, then roll the dough to form a big log. Cut around 6-8 slices from this log.
- Grease an ovenproof dish and place all your rolls in it. Let rise for another hour.
- Preheat the oven to 180°C (355°F). Bake for 30 minutes.
- Prepare the icing: mix the powdered sugar with a tablespoon of lemon juice. Pour the icing over the buns once they've cooled down a bit.
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Vegan Lemon Swirled Brioche
For: 6-8 brioche rollsDifficulty: EasyPreparation: 25 minCooking: 40 minRest: 3h00
Ingredients
Brioche Dough
- -all-purpose flour 250 (g)
- -sugar 60 (g)
- -plant-based milk 150 (mL)
- -dehydrated baker's yeast 1 (tsp)
- -plant-based margarine 40 (g)
Lemon Cream
- -lemon juice 80 (mL)
- -soy milk 120 (mL)
- -plant-based margarine 60 (g)
- -cornstarch 16 (g)
- -sugar 50 (g)
The Frosting
- -icing sugar 125 (g)
- -lemon 2
Steps
Steps
- Prepare the brioche dough: warm up the plant-based milk (about the temperature of a warm bath) and rehydrate the yeast in it. A few minutes later, a foam should form, indicating that the yeast is active.
- Mix the flour, sugar, and milk with the yeast and melted margarine. Add the zest of one lemon.
- Form a ball and cover it with a damp cloth. Let it rise for 2 hours.
- Prepare the lemon cream: in a saucepan, zest a lemon. Add the sugar and mix them by hand, rubbing the sugar and zest between your fingers to enhance the flavor!
- Add the cornstarch and whisk. Then add the lemon juice and milk. Whisk again. Finally, add the margarine.
- Place the saucepan over high heat and cook the cream while whisking. When it comes to a boil, it will thicken. It's important to whisk continuously!
- Remove the cream from the heat and store it in the fridge.
- Roll out the brioche dough with a rolling pin to create a large rectangle about 2-3 mm thick. Spread the lemon cream on top, then roll the dough to form a big log. Cut around 6-8 slices from this log.
- Grease an ovenproof dish and place all your rolls in it. Let rise for another hour.
- Preheat the oven to 180°C (355°F). Bake for 30 minutes.
- Prepare the icing: mix the powdered sugar with a tablespoon of lemon juice. Pour the icing over the buns once they've cooled down a bit.