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So, what to make with eggs that I have not already posted? That was my question and then whilst sitting eating my evening meal, eating a shop-bought vegan brioche roll, I thought to myself, why not try making your own?
So I needed a dairy-free version. I looked at many options - I did fancy the olive oil version, but that didn't use eggs, which is the current ingredient challenge.
Brioche is best made the day before, and the dough left to proof overnight in the fridge. But I didn't have time for that, so I started early and cooked late. I can see how it would improve the flavour, but there was plenty of flavour as it was.
I did think that the end product was a little "short", as in too much fat, so I have dropped the quantity slightly in this version. The original used 100g, so I recommend 75g but have left it up to you.
My dried yeast is the instant type, so I have written the method accordingly. If yours needs to be activated, you'll need to use half the warm soy milk, 1tbsp of the sugar and mix it up and wait until it is foaming and active, before adding it in with the rest of the milk.
Ingredients
250 grams strong white bread flour
1/2 tsp salt
3 tbsp sugar
1 tbsp dried yeast
60 ml soya milk, warmed slightly
2 medium-large eggs (beaten)
75-100g soy margarine (I used Lurpak Plant).
egg wash (optional)
Method
Based on the recipe from here Dairy-Free Brioche- for those with specific allergies
So I needed a dairy-free version. I looked at many options - I did fancy the olive oil version, but that didn't use eggs, which is the current ingredient challenge.
Brioche is best made the day before, and the dough left to proof overnight in the fridge. But I didn't have time for that, so I started early and cooked late. I can see how it would improve the flavour, but there was plenty of flavour as it was.
I did think that the end product was a little "short", as in too much fat, so I have dropped the quantity slightly in this version. The original used 100g, so I recommend 75g but have left it up to you.
My dried yeast is the instant type, so I have written the method accordingly. If yours needs to be activated, you'll need to use half the warm soy milk, 1tbsp of the sugar and mix it up and wait until it is foaming and active, before adding it in with the rest of the milk.
Ingredients
250 grams strong white bread flour
1/2 tsp salt
3 tbsp sugar
1 tbsp dried yeast
60 ml soya milk, warmed slightly
2 medium-large eggs (beaten)
75-100g soy margarine (I used Lurpak Plant).
egg wash (optional)
Method
- Sift the flour into the mixing bowl, add the salt, sugar, dried yeast and margarine. Using the balloon whisk, process until you have breadcrumbs.
- Add the eggs and half the milk (if your yeast needed activating - use that mixture first), then mix with the dough hook until it forms a dough. Add more warm milk as needed. You will need more or less, depending on the size of your eggs.
- Knead the dough for 5-10 minutes, but be careful not to overheat the dough - the margarine will start to melt, and it will get oily, which you don't want.
- Set the dough aside in the fridge to prove overnight in an oiled bowl covered with a damp teatowel or clingfilm. If going for a shorter proving session, place the bowl somewhere warmer - but not too warm. The longer the dough takes to rise, the more flavour your brioche will have.
- Preheat the oven to 200°C (fan assisted) (400F - add 20°C if not fan assisted).
- Briefly knead the dough to knock it back, then, depending on what you want - baps or a loaf, you will need to divide the dough. This recipe makes 1 loaf, or 6-8 baps. If you make 8, they will be small. Place the rolls or loaf into their greased cooking tins and set aside again to rise. When they have doubled in size, you are ready to cook them.
- Brush the top of the dough with a little soy milk and place in the oven. Rolls will take 10-15 minutes, but you need to monitor their colour - they brown very easily, so have some greaseproof paper ready to cover them when they reach the shade of brown you are after. The loaf took about 30 minutes, roughly. It needed covering after 10 minutes because it was brown enough.
- Remove from the oven and set the brioche to cool on a cooling rack.
Based on the recipe from here Dairy-Free Brioche- for those with specific allergies
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