Vegan Brioche: The Soft and Delicious Bread You Need to Try!

Vegan Brioche, the vegan version of a delicious bread that serves as a base for various sweet and savory recipes. A fluffy and versatile bread that, depending on your additions, can become a hamburger bun, a Panettone, a Cinnamon Roll, Parsley Rolls, and many other creations.

If you're a fan of vegan cuisine and are in search of an exceptional experience, we introduce you to Vegan Brioche. This bread, with its soft texture and irresistible flavor, will make you forget that you're enjoying a recipe without animal ingredients. Its versatility goes beyond being enjoyed on its own; Vegan Brioche can also serve as the perfect foundation for a variety of sweet breads that we all love.

Imagine creating incredible sandwiches, tasty grilled cheese, or savoring a slice with melted vegan butter. It's an experience that will surely please even the most discerning palates. When choosing to incorporate vegan cuisine into your life, it's common to seek alternatives to replicate traditional textures and flavors. Vegan Brioche not only meets these expectations but exceeds them. Its delicate and flavorful dough is the key to its success.

If you're on the lookout for a culinary journey that reveals how delicious and satisfying vegan cuisine can be, try the Vegan Brioche recipe and discover for yourself why it has become a favorite on tables worldwide. With its ability to serve as the base for various sweet breads that we love, Vegan Brioche is a true star in the vegan kitchen, becoming an essential element for bread lovers and those who appreciate vegan cuisine.

INGREDIENTES do Pão Brioche Vegano:

• 340g of all-purpose flour

• 7g of active dry yeast (almost a heaping tablespoon)

• 190g of warm water

• 17g of sugar (white or brown)

• 1 teaspoon of salt

• 30g of olive oil (or your preferred oil)

• Vegan cream for brushing the dough

Step by step video:

MODO DE PREPARO do Pão Brioche Vegano:

1. In one bowl, mix the flour and salt.

2. In another bowl, mix the water, yeast, and sugar until the sugar dissolves completely.

3. Add olive oil and mix.

4. Add the liquid mixture to the dry mixture, stirring with a spoon until well combined.

5. Let the dough rest for 20 minutes.

6. Place the dough on a floured surface and knead for 15 minutes, or 6 minutes using a stand mixer with the hook attachment on high speed (medium speed if using a KitchenAid).

7. Gather the corners of the dough to form a ball, stretching the top until it's smooth and stopping before it begins to tear.

8. Let the dough rest for 1 to 2 hours in a covered, oiled bowl until it doubles in size.

9. Remove the dough from the bowl, trying to remove as much air as possible, and use a rolling pin to stretch the dough and pop any bubbles that formed inside. Divide the dough into 3 equal pieces.

10. Fold the corners of each piece towards the center, stretching the top to create tension on the surface without tearing it.

11. Cover the balls and let them rest for 15 minutes.

12. After 15 minutes, roll each ball vertically with a rolling pin, fold the top down to the middle, and the bottom up, similar to an envelope. Roll the dough horizontally to form a vertical roll and pinch the end to seal the dough. Repeat this process for all the balls.

13. Place the dough in a rectangular greased pan, approximately 21cm X 10cm, and let it rest covered for 45 minutes or until it doubles in size.

14. Brush vegan cream over the entire dough and bake in a preheated oven at 170°C for 25 to 30 minutes.

15. As soon as it comes out of the oven, brush with olive oil, vegan butter, or margarine and let it cool.

16. Allow it to cool slightly until you can handle it, then remove it from the pan so the bread can cool completely before cutting the first piece. Enjoy!

Thank you! See you in my next post!