There is nothing quite like the smell of fresh bread baking in the oven. This beautifully golden brown, soft, and slightly sweet Brioche can be enjoyed anytime of year!
Servings: 4-5
Prep time: 20 min
Cook time: 30 min
Additional time: 2 hours
Ingredients
Brioche
- 1 cup Cashew milk (sub with any other non-dairy milk)
- 2 ¾ cups All purpose flour (sub with spelt flour if preferred)
- 2 ½ tbsp Coconut oil
- 2 tsp Active dry yeast
- 3 tbsp Maple syrup
- Pinch of salt
- Sliced almonds (optional)
- 1 tbsp of Light agave syrup (or maple)
- ½ tbsp Milk
- 1 tbsp Agave syrup (or maple syrup)
Directions
- In a small saucepan add milk, coconut oil and maple syrup and bring to a low simmer. Pour into a large bowl and wait for it to cool down a bit. It should be warm to the touch. Stir in yeast and let it sit for about 20-30 minutes until foamy.
- Stir in 1 cup of flour and salt. Stir in ½ cup of flour at a time, stirring in-between. Mix until it becomes difficult to stir. Transfer dough onto a floured surface and knead into a smooth, soft dough for about 5 minutes. You’ll be able to stretch the dough.
- Oil a large bowl with a little bit of coconut oil (or avocado/vegetable oil) and place dough into it. Turn it a few times to prevent the dough from drying out. Place a dish towel, then a plate on top of the bowl and let it sit in a warm place for about 1 hour.
- Line a baking sheet with parchment paper. Place dough onto a floured surface and divide into three equal parts. Roll out each part into a longer strain leaving the middle part of the dough a bit thicker than the two ends. Now make a braid with these three strains and tuck the ends underneath so they are no longer visible.
- Place the braided dough onto the parchment paper and cover with a dish towel. Let it sit for another 30 minutes in a warm place to rise again.
- Preheat the oven to 350 degrees Fahrenheit. Brush dough with a vegan egg wash (agave syrup mixed with milk) and sprinkle with sliced almonds if you like. Bake for about 25-30 minutes until the top is golden brown.
- Let finished bread cool for about 10 minutes and then glaze again with a little bit of agave syrup before serving if you like. Serve with a fresh glass of non-dairy milk. Store leftovers in an airtight container for up to two days.