Low Histamine Dairy Free Brioche

Total time4 hr

Prep time30 min

Cook time30 min

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Ingredients

10 servings

For the dough

¼ cup oat milk, warmed to 110°f (43°c)
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Organic Valley Milk Organic Whole - Half Gallon Horizon Organic Whole Grassfed Milk - 0.5 Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.
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2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
2 tbsp granulated sugar, divided
2 cups all-purpose flour, plus more for dusting
½ tsp fine salt
3 large eggs, at room temperature
½ cup (1 stick) dairy free butter, cut into ½-inch cubes, softened

For the egg wash

1 large egg
1 tbsp oat milk

Instructions

1
Combine the warmed oat milk, yeast, and 1 teaspoon of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the flour, salt, remaining sugar, and 3 eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.

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