Brioche (vegan). Vegan brioche - this vegan version of the classic French bread is made with aquafaba instead of eggs. It is wonderfully soft, fluffy, rich and full of flavour. Includes options to make it with either vegan butter or olive oil.
While the brioche is still warm, brush it with a little maple syrup to create the most beautiful.
Soft and 'buttery' vegan brioche recipe.
Neither bread nor pastry, brioche is hard to resist thanks to its rich and tender crumb and flaky crust.
You can cook Brioche (vegan) using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Brioche (vegan)
- It's 550 g of farine de blé.
- Prepare 20 g of levure fraîche.
- It's 50 g of sucre.
- It's 8 g of sel.
- You need 300 ml of lait soja vanillé.
- It's 140 g of margarine.
Here's a vegan recipe that yields soft, fluffy and buttery rolls without the eggs or dairy! Vegan Brioche Burger Buns Jump to Recipe Print Recipe Our delicious Vegan Brioche Burger Buns are so fluffy and soft that you can make them for friends and family, and they won't notice the difference from the classic Brioche Buns. Brioche is traditionally made with eggs and butter, which gives it its characteristic fluffy texture. But, eggs and butter aren't necessary to enjoy brioche.
Brioche (vegan) instructions
- Dans la cuve du robot mettre dans l'ordre la farine, la levure émiettée (ne doit pas être en contact avec le sucre et le sel), le sucre, le sel..
- Verser le lait de soja et la margarine fondue..
- Pétrir la pâte 4 mn à la vitesse minimum, puis 15 mn à la vitesse 1. La pâte doit se décoller facilement du bol du robot. (si pas de robot, l'huile de coude fonctionne très bien aussi..
- Transvaser la pâte dans un saladier recouvert d'un torchon, et la laisser pousser 1h30 à 2 h dans un endroit chaud..
- Au bout de 2 h, dégazer la pâte en donnant quelques coups. La couper en 3 ou 4 boules et les mettre dans un moule à cake. Avec la pâte restante faire des brioches individuelles. Couvrir et laisser pousser à nouveau 30 mn..
- Enfourner 20 mn à 200°..
This recipe uses dairy-free butter and apple cider vinegar. It can be made with plain, all-purpose flour or spelt. This has been a work in progress for about two years. I've finally managed to get my brioche texture SPOT ON! I LOVE this recipe and cannot stop making it.