Vegan Brioche
6 servings
150 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Mix the starter, flour, sweetener, cinnamon and gradually add warm almond milk to them. Mix everything well, add olive oil and orange zest and knead a firm and elastic dough. The dough should not stick to your hands. If needed, add more flour.
- Wheat sourdough starter: 150 g
- Wheat flour: 400 g
- Sugar: 4 tablespoons
- Cinnamon: pinch
- Almond milk: 150 ml
- Olive oil: 4 tablespoons
- Orange zest: 1 tablespoon
2
Place the dough in a bowl, cover with a towel, and let it rise in a warm place for a few hours. You can make the dough in the evening and bake the brioche in the morning.
3
When the dough has risen well, prepare the work surface and lightly sprinkle flour on the table. Roll out the dough into one large rectangle 3 mm thick.
- Wheat flour: 400 g
4
Cut the rectangle into 4 equal rectangles, and each of them into two long triangles. Thus, we get 8 triangles.
5
Place one of the fillings at the base of the triangles. And roll the croissants from the base of the triangle to its tip.
- Confiture (fruit jelly-jam): to taste
- Chocolate shavings (crumbs): 1 teaspoon
- Nut cream (praline spread): to taste
6
Place the croissants on a baking sheet lined with parchment paper and leave in a warm place to rise.
7
Bake them in a preheated oven at 180 degrees for 15 minutes or until the croissants turn golden.
