Plant-Based Brioche
Directions
- 1In a stand mixer bowl, whisk together oat milk, olive oil, sugar, and aquafaba.
- 2In a stand mixer bowl, whisk together oat milk, olive oil, sugar, and aquafaba.
- 3In a stand mixer bowl, whisk together oat milk, olive oil, sugar, and aquafaba.
- 4Add instant yeast and salt.
- 5Add instant yeast and salt.
- 6Add instant yeast and salt.
- 7Add three cups of flour and mix until just beginning to combine.
- 8Add three cups of flour and mix until just beginning to combine.
- 9Add three cups of flour and mix until just beginning to combine.
- 10Switch to a dough hook and knead until the dough is smooth, shiny, and elastic-looking (about 10-20 minutes).
- 11Switch to a dough hook and knead until the dough is smooth, shiny, and elastic-looking (about 10-20 minutes).
- 12Switch to a dough hook and knead until the dough is smooth, shiny, and elastic-looking (about 10-20 minutes).
- 13Transfer the dough to a large, lightly greased bowl.
- 14Transfer the dough to a large, lightly greased bowl.
- 15Transfer the dough to a large, lightly greased bowl.
- 16Cover the bowl with plastic wrap or a reusable cover and let rise at room temperature for 50-60 minutes, then refrigerate for at least four hours.
- 17Cover the bowl with plastic wrap or a reusable cover and let rise at room temperature for 50-60 minutes, then refrigerate for at least four hours.
- 18Cover the bowl with plastic wrap or a reusable cover and let rise at room temperature for 50-60 minutes, then refrigerate for at least four hours.
- 19Once chilled, divide the dough in half, then divide each half into six even pieces.
- 20Once chilled, divide the dough in half, then divide each half into six even pieces.
- 21Once chilled, divide the dough in half, then divide each half into six even pieces.
- 22Roll the pieces into balls.
- 23Roll the pieces into balls.
- 24Roll the pieces into balls.
- 25Lightly grease two loaf pans and place six balls in each pan, offsetting them slightly.
- 26Lightly grease two loaf pans and place six balls in each pan, offsetting them slightly.
- 27Lightly grease two loaf pans and place six balls in each pan, offsetting them slightly.
- 28Cover the pans and let rise at room temperature for about two hours.
- 29Cover the pans and let rise at room temperature for about two hours.
- 30Cover the pans and let rise at room temperature for about two hours.
- 31When almost ready to bake, heat the oven to 375°F.
- 32When almost ready to bake, heat the oven to 375°F.
- 33When almost ready to bake, heat the oven to 375°F.
- 34Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt.
- 35Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt.
- 36Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt.
- 37Bake for 10 minutes, then reduce temperature to 350°F and bake for 15-25 minutes longer, until golden brown and cooked through.
- 38Bake for 10 minutes, then reduce temperature to 350°F and bake for 15-25 minutes longer, until golden brown and cooked through.
- 39Bake for 10 minutes, then reduce temperature to 350°F and bake for 15-25 minutes longer, until golden brown and cooked through.
- 40Serve and enjoy with a bit of jam or vegan butter.
- 41Serve and enjoy with a bit of jam or vegan butter.
- 42Serve and enjoy with a bit of jam or vegan butter.
Ingredients
- 1 cup oat milk
- 1 cup oat milk
- 1 cup oat milk
- 1 cup olive oil
- 1 cup olive oil
- 1 cup olive oil
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
- 1 cup aquafaba
- 1 cup aquafaba
- 1 cup aquafaba
- 2 teaspoons instant yeast
- 2 teaspoons instant yeast
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 3 cups flour
- 3 cups flour
- 3 cups flour
- 0 flaky sea salt
- 0 flaky sea salt
- 0 flaky sea salt
Equipment
stand mixerdough hookloaf pansplastic wrapbench scraperpastry brush