Red Meat Allergy Friendly Vegan Brioche

Total time3 hr 35 min

Prep time30 min

Cook time35 min

5.0

(9)

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Ingredients

10 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp organic cane sugar, divided
½ cup aquafaba (liquid from 1 can of chickpeas)
¼ cup plant-based milk, warmed
1 tsp fine salt
3 cups all-purpose flour, plus more for dusting
½ cup vegan butter, cut into 1-inch pieces, at room temperature

For the egg wash

2 tbsp plant-based milk
1 tsp organic cane sugar

Instructions

1
Combine the warm water, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the mixture is foamy and the yeast is visibly active.
2
Add the aquafaba, warmed plant-based milk, remaining 2 tbsp sugar, and salt to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute.

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