-Vegan-

Brioche style bread

 6 Buns or PREP & PROOF TIME: COOK TIME: TOTAL TIME:
1 Loaf 120 MINS 20 MINS 140 MINS

BRIOCHE STYLE BUNS

This bread goes so well with soups and curries. It also makes amazing grilled cheese!

INGREDIENTS:
BRIOCHE STYLE BREAD:
320g Bread Flour
6g Active Yeast
8g Salt
100ml Water
125ml Plant Based Milk
40g Vegan Butter or Margarine
 LET’S DO THIS!
FIRST THINGS FIRST If you are making a loaf, roll out the dough to
about the length of your bread pan.
MAKING THE TONGZHONG Roll the dough into a log and place into the
Tongzong is a water Roux. Flour and water lightly oiled bread pan. Cover and let proof for
cooked into a paste. This tongzhong will help 30 minutes.
the bread maintain more moisture that will result
in a softer and fluffier bread. BAKING THE BREAD
Pre-heat your oven to 180ºC.
In a pot, mix 20 gram of flour with 100 ml of Brush or spray your bread with a bit of
water. Bring up to medium heat while constantly plantbased milk. Place the bread into the oven
stirring. The mixture will thicken up alot and fairly for 20 minutes.
quickly. Once nice and thick remove from the As soon as the bread is done baking, remove it
heat and set aside to cool down. and immediately brush with some vegan butter.
This will give the bread a rich glaze and keep
ACTIVATE THE YEAST the crust nice and soft.
In a container, add 125ml of plant based milk Let the bread cool down before serving. (If you
and 40 grams of sugar. Heat it up in a can resist not digging in right away)
microwave for about 45 seconds until roughly
35ºC or body temperature. Add 6 grams of
active yeast and stir. Let stand for 5 minutes or
until it becomes foamy.
ENJOY!
MAKING THE DOUGH
In a mixing bowl, add 300 grams of bread flour
and 8 grams of salt. Mix well.
Add the tangzhong and yeast mixture.
Mix until a shaggy dough forms.
(If you have a stand mixer or food processor,
you can use it from this point on)
Turn the shaggy dough out on your work
surface and start kneading for 5-8 minutes or
until the dough becomes smooth.
(try not to add to much extra flour)

Now start adding the butter gradually while

kneading. The dough will become sticky and
might look like it’s falling apart. But once the
butter is incorporated the dough will become
smooth again.

Shape the dough into a ball, cover and let

proof in a warm area for 60 minutes.

SHAPING THE BREAD

Once the dough has finished proofing, place
onto a lightly floured surface and knock out all
the air.
If you are making rolls, divide the dough into 6
equal pieces and form them into smooth balls.
Place them onto a lightly oiled baking tray or
bread pan with enough space in between
them to proof again (about 3-4cm).
Cover and let proof for 30 minutes.
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