Brioche loaf is the perfect sliceable brunch-time treat. Learn how to make this delicious vegan recipe following all the steps and tricks suggested by chef Zineb Hattab from Kle restaurant in Zurich.
Difficulty
Intermediate
Total Time
3H 10MIN
Ingredients
Almond milk: 125g, warm
Dried brewer’s yeast: 7g dry yeast
Olive oil: 125g
Raw sugar: 60g
All purpose flour: 500g
Salt: 7g
Apple puree: 180g
Maple syrup
Almond milk
Cooking oil: in a spray can
All purpose flour
Discover how to make vegan brioche loaf through the eyes of chef Zineb Hattab.
Zineb Hattab, executive chef and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland, will teach you all the tips, tricks and techniques required to make one of her sliceable brunch-time treats, a rich plant-based brioche.
Find out how to make it in the video, and laid out in the step-by-step recipe below:
01.
Bloom the dry yeast with the luke warm milk and incorporate using a whisk or spatula.
02.
Sift the white flour into the bowl of a stand mixer, then add the sugar and stir to make sure they are both well incorporated.
03.
In a separate bowl, mix all wet ingredients together; the bloomed yeast, apple puree and oil, and mix until as homogenous as possible.
04.
Slowly add the wet ingredients to the dry in the stand mixer and mix until together.
05.
Change to a kneading hook and continue to knead all the ingredients for ten minutes, during which time mix in the salt.
06.
Eggless wash
While the mixture is kneading make an eggless egg wash with a mix of maple syrup and milk.
07.
Prepare your mould
Spray into every corner of your loaf mould with vegetable oil, then lightly dust with flour, ensuring all of the inside is covered.
08.
After ten minutes of kneading time, let the dough have its first bulk fermentation in a lightly oiled and covered bowl. Leave it in a warm place, until doubled in size.
09.
Knock back the dough and then shape into a loaf and place in your greased loaf tin, then brush with maple syrup glaze.
10.
Let the brioche prove until +75% of the initial size and place it back in a warm oven at 40 degrees or under a warm lamp.
11.
Brush the loaf once again with the maple syrup glaze, and bake in the middle of your oven at 190° for 30-40 min.
12.
Remove the loaf from the oven and give it a final brush of maple syrup, then allow to cool a little before removing from the mould.
13.
Leave the finished loaf to cool on a wire rack for at least 3 hours, until cool to the touch, before slicing.
