Vegan Brioche by Chef Ayesha

Ingredients :

• 375 g Bread Flour 
• 45 g Cocoa Butter (Room temperature)
• 240 g Cold Soy Milk 
• 10.5 g Active Dry Yeast 
• 45 g Sugar 
• 10.5 g Salt 

Method :

• Mix all the dry ingredients in a bowl, except the butter.
• Add in the cold milk and mix, until everything is incorporated. Allow this dough to rest for 5 minutes.
• Knead the dough on slow speed, for 3 minutes, moving to high speed, until the dough is almost developed. 
• Gradually start adding in butter. Check your butter, it should be pliable and show a finger indent when lightly pressed. If it’s still cold, place in the microwave for 10 seconds or so. It shouldn’t be melted, just pliable.
• Add the butter to the bowl, one small chunk at a time. Wait until each chunk is absorbed into the dough before adding the next.
• Allow your dough to double, at room temperature, this should take about 30 minutes at 29-30 degree Celsius.
• Knock the air out of the dough and, divide it into three equal parts.
• Roll it and braid the dough as shown in the video.
• Place the dough in a greased pullman loaf tin and allow it to proof.
• Bake it at 190 degrees for 20 minutes.
• Brush the warm loaf with Cocoa Butter.