Vegan BRIOCHE

kneading

In the stand mixer bowl, place the flour first. On one side of the bowl, crumble the yeast (it should not come into contact with sugar or salt).

Add on another side of the bowl the salt, sugar, lupine flour and gluten

Pour in milk and the margarine cut into little cubes.

Knead the dough using the "hook" accessory for 4 minutes on low speed, then about 10 minutes at medium speed. The dough must come off the bowl and be able to be stretched without breaking

At the end of kneading, remove the dough from the hook. Form a ball and place it in a big bowl, then cover it.

Leave to stand for 30 minutes at room temperature.

Fold the dough in half.

Cover the bowl with cling film and leave to rest for at least 3 hours in the refrigerator. When the ball of dough is homogeneous, smooth, non-elastic and still cold, it is ready to be used.

It can be kept for a maximum of 24 hours, wrapped in film, in the refrigerator.

Simple syrup:

1. Dissolve the caster sugar in the water over a low heat.

2. Leave to cool. Store in the fridge.

Shaping:

With a knife, cut 8 pieces of 100 g of dough.

Flour the work surface and form 8 balls.

Place them in a cake mold previously greased with vegetable margarine.

Leave to rise for 1h30 at room temperature (25°C).

15 minutes before it’s done preheat your oven at 170°C, or 340°F.

Mix the milk and the maple syrup to make the glaze then, with a pastry brush, paint the brioche with this mixture.

Bake for 35 to 40 minutes. The brioche is ready when it is golden brown.

Once your brioche is out of the oven brush it with the simple syrup to make the surface crunchy and shiny.

Let it cool down before serving it.