Vegan brioche
Vegan brioche is something that crossed my mind randomly the other day. I asked myself if it’s even possible to make one that is vegan, but also very rich and fluffy.
Turns out that it is. I read a lot of recipes and tried to find the obe that looks reasonable. In the end, I comboned a few of them and ended up with this. A soft, rich, fluffy and tasy brioche that I enjoyed for days.
If you want to know how I did it, I suggest you keep reading. I highly recommend this one.
A piece of advice
This vegan brioche recipe is pretty easy, but it does take a lot of time and patience. But you won’t be disappointed with the results, it is totally worth it.
First I would like to talk about the ingredients a little bit. As you probably already know, when talking about vegan butter, recipes are usually referring to margarine. Which is also the case in this one. I am pretty sure you can use a regular potato instead of the sweet potato, but in my opinion this version is a bit more sweet and it has a nice color. Which is why I prefer it.
And please make sure to use new active dry yeast and not some old opened package you have in your kitchen. Those might not be good.
Give you dough time to grow and don’t rush it. Just follow the instructions and you will be fine. Your dough should be sticky and soft, but not stick to your hands and the bowl. If it’s too dry, add some more water. If it’s too sticky, add a little bit of flour.
Vegan brioche
Ingredients
- For the loaf:
350 g of all-purpose flour
50 g of sugar
1 package of active dry yeast
1 tsp of salt
1 medium size sweet potato
65 g of vegan butter (margarine)
1 + 1/2 tsp of vanilla extract
95 ml of water
- For the coating:
2 tbsp of maple syrup
2 tbsp of melted vegan butter (margarine)
Directions
- Put the all-purpose flour, sugar, salt and yeast in a large bowl. Mix everything together and set aside.
- Peel the sweet potato and cut it in half. Bring a pot of water to boil and put the potato in. Cook it until it becomes soft (fork tender). Remove the water and put the potato, vegan butter and vanilla extract in a blender. Blend until you get a homogeneous creamy mixture.
- Place that in a larger bowl, add water and stir. Take the flour mix you made previously and gradually add it to the potato mix (in 3 parts) while stirring. Keep stiring until a dough starts to form. Then start to knead the dough with your hands for 15 to 20 minutes. By the end it should not stick to your hands or the bowl. It should also be very soft and not dry. If that is not the case, add more water.
- Spray the bowl with some oil. Form a dough ball, put it in the bowl. Cover it with plastic wrapper or a kitchen cloth and leave it in a warm place to rise for an hour at least. It should double in size.
Uncover it, punch it down with your fists a bit and turn it around. Cover the bowl again and let it rise for another hour. - Take a small baking dish, line it with some parchment paper and spray with some non-stick spray. Divide the dough into 3 equal parts. Take one part, press it down with your palm, fold the two sides inward and then roll it down the middle (like rolling a burrito). Repeat that three times. Place the three buns one next to the other in the baking dish (they should stick together).
- Cover them again and let them grow for about 40 minutes at least. Perform a test to see if it’s ready. Push the dough down with your finger. If it doesn’t bounce back, or it comes back up very slowly – it is ready for baking.
- Heat the oven to 190 degrees Celsius. Mix together the maple syrup and the melted vegan butter. Use a kitchen brush to brush the entire vegan brioche with this glaze. Put it in the oven and bake for 35 minutes (until it becomes brown at the top).
- Take the vegan brioche out, cut it and serve.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan brioche. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi.
Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.