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How to Make Plant-Based Brioche Bread at Home

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We’ve teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home—from mixing it in your morning coffee to baking it into a fluffy, plant-based brioche bread.


With its light, tender texture and buttery flavor, brioche tops my list of most enjoyable breads to eat. It’s both comfort food and sophisticated fare all at once, combining the simple delights of a soft dinner bun or fluffy Parker House roll with a decadence that puts it in a class of its own.

Given that brioche is made from an enriched dough (meaning laden with dairy, eggs, and sugar), you’d likely assume it’s impossible to make a totally plant-based version. But with a few swaps, you can—and it’s just as excellent.

To make a plant-based brioche with all the richness and fluffiness of the original, we rely on three substitutions: olive oil for butter; creamy oat milk for regular cow’s milk; and aquafaba (chickpea liquid) for eggs. Beyond those swaps, the method and ratios are the same as a classic recipe.

Brioche dough (plant-based or not) is smooth, elastic, and pliable, aka incredibly easy to work with. It contains enough fat that you shouldn’t even need to flour your work surface—just press it out with your hands. Feel free to use a rolling pin if you like, but it isn’t necessary.

Once you’ve got the dough mastered (don’t worry, you can pull it off on your first try), there are endless possibilities for how to shape and bake it. You can choose from a basic loaf shape, made by placing balls of dough together in a loaf pan, or individual rounds. You can press it out in a flat sheet, stuff it with sweet or savory fillings, roll it up, and slice it like cinnamon rolls. Other delicious ideas: Braid it like challah, bake it as burger buns, turn it into doughnuts or soft pretzels (a sprinkle of sugar or salt will do the trick), or even use it as a base for pizza or a galette-style tart.

If you go the loaf route, there are dozens of creative ways to use it. Soak it in a bit of oat milk, spices, and vanilla extract, then toss it on the griddle for a plant-based take on French toast (this works especially well if it’s starting to go stale). Pop it in the toaster for breakfast, or pile it with veggies for a summery lunch sandwich. You can even tear it up to make croutons for your favorite salad, or crisp up chunks for a panzanella.

And last but not least, for a dessert-y option: Bake the dough as buns, then slice them in half and add a scoop of non-dairy frozen dessert; or layer thick slices with fresh fruit and coconut whipped cream.

As for me, I love it best just out of the oven—there are few pleasures as simple and good as a warm slice of soft, freshly baked brioche bread.


In partnership with Planet Oat—makers of creamy, dreamy Oatmilk and other oat-y products (like non-dairy frozen desserts)—we’re showing off the versatility of their Oatmilk with tons of tasty cooking tips and ideas. Up first: a buttery plant-based brioche that’s just as excellent as the classic, dairy-filled version, thanks to a few smart swaps (hello, Oatmilk!).

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