- 7g dry active yeast
- 3 tbsp caster sugar
- 100ml OGGS Aquafaba
- 100g plain flour
- 220g white bread flour
- 50ml vegetable oil
- 50ml plant-based milk
For the milk wash
- 2 tbsp plant-based milk
- 1/2 tsp golden syrup
- Combine the yeast, caster sugar and OGGS Aquafaba, give it a gentle stir and let the yeast activate for 5 minutes.
- Combine the plain four, vegetable oil and milk to the yeasty mixture and mix it all thoroughly until you have quite a thick batter.
- Little by little, start to add the bread flour and knead with your hands until all the flour is into the mixture. Keep kneading for 10 minutes until the dough isn’t oily at all and doesn’t stick to your hands.
- In a warm place (we like the oven turned off but with a light on), pop a damp tea towel over your bowl and let the dough proof for an hour…sorry!
- After the hour is up, your dough should have doubled in size. Divide it into 8 balls and pop them into a lined loaf tin. Whack these back into your warm place for another hour to get even bigger, but don’t cover them.
- 10 minutes before the second hour is done, preheat your oven to 150°C/gas mark 2 or 130°C if using a fan oven – but make sure you take the dough out if you’re using the oven as your warm place!
- Mix the milk and golden syrup together to make the wash and brush over the brioche before placing in the oven for 20 minutes.
- Once your brioche is out of the oven, let it cool for 10 minutes (patience is key for this recipe, sorry!) before taking it out of the tin to ensure it keeps its lovely loafy shape!
- If you like your brioche super sweet, don’t hesitate to put another tbsp of sugar into the mix.
- If you fancy adding some chocolate chips, add 100g in between step 3 and 4.