• 6 hours / 30 min
  • Low

Vegan braid-shaped brioche

Ingredients (for 9-10 brioche)
300 g of Type 0 Manitoba flour
200 g of Soft wheat flour type 1
250 ml of oat milk
100 g of whole brown sugar
50 g of vegetable butter
12 g of fresh brewer's yeast
5 g of salt
60 g of chocolate chips

First, take the vegetable butter out of the refrigerator and let it cool to room temperature for about 45 minutes. After that, dissolve the fresh brewer's yeast in slightly warm oat milk (it does not have to be warm, otherwise it will affect rising), and stir to prevent lumps from forming. In the bowl of a planetary mixer fitted with the hook attachment, pour the sifted flours and sugar. Knead on medium speed, add the liquids and mix to fully incorporate them into the dough. This will take about 5 minutes. At this point also add the salt and cubed vegetable butter: add one cube at a time, waiting for the latter to be completely absorbed before adding another. Knead the dough for 10 to 15 minutes until it is smooth, slightly sticky but easily removed from the dough hook. Complete by incorporating the chocolate chips as well. Now pour the dough into a large bowl, cover with plastic wrap and a kitchen towel, and transfer to an oven that has been turned off, but with the light on, for 4 hours. After the resting time has elapsed, roll out the dough on a lightly floured work surface, knead it by hand for a minute and divide it into 100 g portions. Divide each portion into 3 equal portions of the same weight, then stretch each segment to make strands about 15 cm long. Join the top ends of the three strands and proceed by braiding them. Close the braid-shaped brioche by gathering the dough under the shape you just created and transfer it to a baking sheet lined with baking paper. Continue in this way for all the brioche, taking care to space them a few inches apart once placed on the baking sheet to allow them to rise, then cover with plastic wrap and a clean tea towel and let rest in an oven turned off, but with the light on, for another two hours. After removing the brioche from the oven, turn it on static mode to 180°C. While it reaches temperature, prepare a mixture to brush on top of the braid-shaped brioche: in a bowl, gather two tablespoons of vegetable milk and two tablespoons of maple/agave syrup, mix well, then use the glaze to decorate the surface of each treat. Bake for 15 to 18 minutes or until golden brown.

In collaboration with Essenza Vegetale

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