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Vegan brioche Vegan brioche is something that crossed my mind randomly the other day. I asked myself if it’s even possible to make one that is vegan, but also very rich and fluffy. Turns out that it is. I read a lot of recipes and tried to find the obe that looks reasonable. In the end, I comboned a few of them and ended up with this. A soft, rich, fluffy and tasy brioche that I enjoyed for days. If you want to know how I did it, I suggest you keep reading. I highly recommend this one. A piece of advice This vegan brioche recipe is pretty easy, but it does take a lot of time and patience. But you won’t be disappointed with the results, it is totally worth it. First I would like to talk about the ingredients a little bit. As you probably already know, when talking about vegan butter, recipes are usually referring to margarine. Which is also the case in this one. I am pretty sure you can use a regular potato instead of the sweet potato, but in my opinion this version is a bit more sweet and it has a nice color. Which is why I prefer it. And please make sure to use new active dry yeast and not some old opened package you have in your kitchen. Those might not be good. Give you dough time to grow and don’t rush it. Just follow the instructions and you will be fine. Your dough should be sticky and soft, but not stick to your hands and the bowl. If it’s too dry, add some more water. If it’s too sticky, add a little bit of flour. Vegan brioche Ingredients - For the loaf: 350 g of all-purpose flour 50 g of sugar 1 package of active dry yeast 1 tsp of salt 1 medium size sweet potato 65 g of vegan butter (margarine) 1 + 1/2 tsp of vanilla extract 95 ml of water - For the coating: 2 tbsp of maple syrup 2 tbsp of melted vegan butter (margarine) Directions - Put the all-purpose flour, sugar, salt and yeast in a large bowl. Mix everything together and set aside. - Peel the sweet potato and cut it in half. Bring a pot of water to boil and put the potato in. Cook it until it becomes soft (fork tender). Remove the water and put the potato, vegan butter and vanilla extract in a blender. Blend until you get a homogeneous creamy mixture. - Place that in a larger bowl, add water and stir. Take the flour mix you made previously and gradually add it to the potato mix (in 3 parts) while stirring. Keep stiring until a dough starts to form. Then start to knead the dough with your hands for 15 to 20 minutes. By the end it should not stick to your hands or the bowl. It should also be very soft and not dry. If that is not the case, add more water. - Spray the bowl with some oil. Form a dough ball, put it in the bowl. Cover it with plastic wrapper or a kitchen cloth and leave it in a warm place to rise for an hour at least. It should double in size. Uncover it, punch it down with your fists a bit and turn it around. Cover the bowl again and let it rise for another hour. - Take a small baking dish, line it with some parchment paper and spray with some non-stick spray. Divide the dough into 3 equal parts. Take one part, press it down with your palm, fold the two sides inward and then roll it down the middle (like rolling a burrito). Repeat that three times. Place the three buns one next to the other in the baking dish (they should stick together). - Cover them again and let them grow for about 40 minutes at least. Perform a test to see if it’s ready. Push the dough down with your finger. If it doesn’t bounce back, or it comes back up very slowly – it is ready for baking. - Heat the oven to 190 degrees Celsius. Mix together the maple syrup and the melted vegan butter. Use a kitchen brush to brush the entire vegan brioche with this glaze. Put it in the oven and bake for 35 minutes (until it becomes brown at the top). - Take the vegan brioche out, cut it and serve. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan brioche. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganski brioche Veganski brioche mi je slučajno pao na pamet neki dan. Pitala sam se je li uopće moguće napraviti veganski, ali i vrlo bogat i mekan brioche. Ispostavilo se da jeste. Pročitala sam mnogo recepata i pokušala pronaći jedan koja izgleda okej. Na kraju sam neke od njih iskombinovala i završila s ovim. Mekan, bogat, pahuljast i ukusan brioche u kojem sam uživala danima. Ako želite znati kako sam to učinila, predlažem da nastavite čitati. Toplo preporučujem ovaj recept. Nekoliko savjeta Ovaj veganski brioche poprilično je jednostavan, ali oduzima puno vremena i potrebno je malo strpljenja. Ali nećete biti razočarani rezultatima, potpuno se isplati. Prvo bih htjela malo govoriti o sastojcima. Kao što vjerovatno već znate, kada se govori o veganskom maslacu u receptima, to se obično odnosi na margarin. Što je slučaj i u ovome. Prilično sam sigurna da možete koristiti običan krompir umjesto batata, ali po mom mišljenju ova verzija je malo slađa i ima lijepu boju. Zbog toga mi je draži. I obavezno koristite nov suhi kvasac, a ne neko staro otvoreno pakiranje koje imate u kuhinji. To vjerovatno nije dobro. Dajte tijestu vremena da izraste i nemojte žuriti. Samo slijedite upute i sve će biti dobro. Vaše tijesto treba biti ljepljivo i mekano, ali se ne smije lijepiti za ruke i zdjelu. Ako je previše suho, dodajte još vode. Ako je previše ljepljivo, dodajte malo brašna. Sastojci Za tijesto: 350 g univerzalnog brašna 50 g šećera 1 pakovanje suhog kvasca 1 mala kašičica soli 1 slatki krompir srednje veličine 65 g veganskog putera (margarina) 1 + 1/2 male kašičice ekstrakta vanile 95 ml vode Za premaz: 2 supene kašike javorovog sirupa 2 supene kašike rastopljenog veganskog putera (margarina) Upute Bijelo brašno, šećer, sol i kvasac stavite u jednu zdjelu. Pomiješajte sve zajedno i ostavite po strani. Batat (slatki krompir) ogulite i prepolovite. Stavite lonac vode da provri i ubacite krompir. Kuhajte ga dok skroz ne omekša. Uklonite vodu i u blender stavite krompir, veganski maslac i ekstrakt vanilije. Blendajte dok ne dobijete homogenu kremastu smjesu. Stavite to u veću posudu, dodajte vodu i promiješajte. Uzmite mješavinu brašna koju ste prethodno napravili i postepeno je dodajite u smjesu sa krompirom (u 3 dijela) uz miješanje. Miješajte dok se tijesto ne počne formirati. Zatim počnite mijesiti tijesto rukama i mijesite 15 do 20 minuta. Na kraju se ne bi trebao lijepiti za ruke ili zdjelu. Također bi trebalo biti vrlo mekano i ne suho. Ako to nije slučaj, dodajte još vode. Poprskajte zdjelu s malo ulja u spreju. Formirajte kuglu od tijesta, stavite je u zdjelu. Pokrijte je plastičnim omotom ili kuhinjskom krpom i ostavite na toplom mjestu da naraste, barem sat vremena. Trebalo bi da udvostruči svoju veličinu. Otkrijte ga, malo ga izudarajte šakama i okrenite. Ponovo poklopite posudu i ostavite da se diže još sat vremena. Uzmite malu posudu za pečenje, obložite je papirom za pečenje i poprskajte uljem u spreju. Podijelite tijesto na 3 jednaka dijela. Uzmite jedan dio, pritisnite ga dlanom prema dole, preklopite dvije strane prema unutra, a zatim ga zarolajte po sredini (poput motanja buritoa). Ponovite to tri puta. Stavite tri komada jedan do drugog u posudu za pečenje (trebali bi se spojiti). Ponovo ih pokrijte i ostavite da rastu najmanje 40 minuta. Izvršite test da vidite da li je tijesto spremno. Gurnite tijesto prstom prema dole. Ako se ne vrati ili se vrati jako sporo – spremno je za pečenje. Rernu zagrejte na 190 stepeni Celzijusa. Pomiješajte javorov sirup i rastopljeni veganski maslac. Kuhinjskom četkom premažite cijeli veganski brioche ovom glazurom. Stavite u rernu i pecite 35 minuta (dok ne poprimi smeđu boju pri vrhu). Izvadite veganski brioche i poslužite. Ako vam se svidio ovaj recept, pogledajte i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog brioche-a. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.