10/05/2017Brioches and viennoiseries - Bakery - Breakfasts and brunches - Sweet morning

Vegan classic brioche

Name: Vegan classic brioche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serv.
Cuisine: Vegan
Ingredients: 2 tbsp orange blossom water; 500 g all-purpose flour; 120 g sugar; 1 tsp salt; 20 g fresh yeast; 300 mL coconut milk; 75 g coconut oil

Blender-free Low budget For hosting Christmas

For: 1 serv.Difficulty: MediumPreparation: 15 minCooking: 40 minRest: 1h40

Today, we're bringing some softness to your life, some sweetness, some cuddles, some love... just that ;)

For the past few days, Eline has switched to baker mode and is experimenting with all possible combinations of fresh yeast. So, we're literally drowning in walnut bread, pizza dough, sandwich bread, and brioche with anything you want... You can imagine, it's hell! :D

But our favorite is this simple brioche. Because you can add whatever you want, like orange zest, chocolate chips, sugar pearls, broccoli (it's a choice, we respect)... here we chose orange blossom water. The same goes for the shape; you can easily make individual brioches!

By the way, we completely changed our vegan cinnamon rolls, using roughly this brioche recipe! Now they're soft and fluffy too ;) And it's another idea for adapting this basic recipe!

Another advantage: it took us a good 3 days to finish our brioche, and it was still just as good when stored at room temperature under a cloth.

Servings

Ingredients

Cups

-orange blossom water 2 (tbsp)
-all-purpose flour 500 (g)
-sugar 120 (g)
-salt 1 (tsp)
-fresh yeast 20 (g)
-coconut milk 300 (mL)
-coconut oil 75 (g)

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Steps

Dissolve the yeast in warm coconut milk. Let it rest for 5 minutes.
Mix the flour, sugar, and a pinch of salt in a mixing bowl or in the bowl of your mixer. Add the milk and yeast, then the melted coconut oil (or margarine), and finally the orange blossom water.
Knead by hand for about ten minutes (or for 4-5 minutes using an electric mixer with a dough hook attachment). Then let your brioche dough rise for 1 hour under a damp cloth.
Deflate the dough and then divide it into three strands to create a braid by sealing the ends together. Allow it to rise again for 40 minutes, resting on parchment paper, in the open air.
Brush a little coconut milk, or soy milk, then bake at 410°F for 15 to 20 minutes.
After cooking, you can add a little shine with some agave or maple syrup.