Brioche

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Brioche

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A plantanisation of the rich and buttery French brioche. Paul Hollywood would say mine was under-proved as well as under-cooked. I wouldn’t have passed the technical challenge. Let me know how you get on with yours.

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Ingredients

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8 servings (depending on how big your breakfast is)

350g flour
15g fresh yeast or 5g fast-action dried yeast
15g caster sugar
1tsp table salt
80g aquafaba
100ml coconut milk
50ml non-dairy milk
100g non-dairy butter
1tsp olive oil, for greasing

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Method

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1. Put the flour in a stand mixer bowl or a large mixing bowl. Keeping them in separate places on the flour, add the yeast, sugar and salt. Pour the aquafaba and milks in the centre of the flour and mix together, using a dough hook on your stand mixer on a low speed, or a firm wooden spoon, to form a smooth dough. When the dough is combined increase the mixer speed until the mixture leaves the sides of the bowl. If doing it by hand, knead on your worktop until the dough loses all stickiness.
2. Add the butter and work in until completly mixed into the dough. Work until the dough leaves the sides of the bowl again.
3. Place the dough in an oiled bowl and cover with clingfilm. Leave in a warm place to double in size.
4. Gently tip onto a lightly floured worktop and form into a loaf shape. Or make 8 identical balls. Place in a greased 18x9cm loaf tin and cover with clingfilm. Leave in a warm place to prove, again until it doubled in size..
5. Preheat the oven to 175C/fan 155C/gas mark 3 1/2 while the dough is proving for the second time.
6. Bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Tip out of the loaf tin and leave to cool on a wire rack.

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