This brioche is one of the best recipes you will ever find, the simplest, it is VEGAN and delicious of course! It is from the French chef Christophe Michalak.
I made this recipe 2-3 times and it gets better every time! You don’t need a ton of ingredients, the only thing you need is patience! That’s it!
- 260 ml of soy milk
- 20 g fresh baker’s yeast or 7 g dry yeast
- 380 g flour
- 60 g caster sugar
- 5 g salt
- 70 ml of vegetable oil –I used olive oil–
- Heat the milk until it is lukewarm and stir the yeast, then let sit for 10/15 minutes.
- In the bowl, mix the flour, sugar and salt then add the oil and mix again.
- Knead the dough by hand or with a stand mixer at medium speed for 5 minutes by gradually incorporating the milk and yeast mixture, after the first 5 minutes of kneading, knead another 5 minutes at a fast speed –the dough is pretty sticky, it’s normal-.
- Scrape the edges to gather the dough.
- Cover the bowl of your mixer with a clean tea towel
- Let the dough rise at room temperature until it doubles in volume –the time can vary between 1h30 and 3h depending on the temperature, the hotter it is, the faster the dough will rise-.
- When the rising time has elapsed, Remove the air so that it returns to its original volume.
- Dive your dough into 3 balls of equal size –about 250 g each-.
- Place the 3 balls on the lightly floured work surface.
- Flatten them slightly with a roller –or using the palm of your hand–
- Fold one end in the center and do the same for the other, fold in half and weld with the palm of your hand.
- Then roll with your hands in order to obtain long and regular strands.
- Gather and weld the top end of the three flasks together by lightly pressing on.
- Start forming a braid –do NOT overtighten it– and make it by welding the other end.
- Transfer your brioche to a plate covered with baking paper.
- Cover with a clean tea towel and let it rise for 1 hour –if at the end of the hour you notice that it has not risen sufficiently, let it rise 30 mins more-.
- 15 minutes before the end, preheat the oven to 160 ° C.
- With a brush, brush your dough with soy milk.
- Bake for 25 to 30 minutes –the brioche is ready when it’s golden
- Carefully place your brioche on a rack to cool.
Once it is made you have to eat it quickly, it stays delicious for around 48 hours but I’m sure it will be gone by then! To maintain the freshness of the brioche just wrap it in a tea towel.
-Enjoy the recipe and let me know what you think, don’t forget if you want to see more you can subscribe to my newsletter and get notified when I post something new. You can also follow me on Instagram, this is where I post all of my photos. you just need to click here or on the icon next to the search bar.-
–If you haven’t checked the last recipe I posted you can click here to check it out–