Brioche Pasquier Pitch Chocolate

Product Information

This vegan brioche is dangerously good! If I bake a loaf it doesn't last two days in my house; and there are only two of us to devour it! Flour: Plain / All Purpose Flour. This is one of the particularity of brioche bread, it can be made with plain flour instead of bread flour for a more tender result. It will also work with bread flour.

Top your brioche with more chocolate chips or chunks, and use a pastry brush to paint a layer of egg wash. Proving and baking your briocheThis is an enriched bread dough (meaning that it contains milk, fat and sugar rather than just water). This makes it soft and delicious, but also means that it takes longer to rise. The time it takes will vary depending on how warm your kitchen is. I use part bread flour and part plain white flour for the best texture but you can use all bread flour or all plain if that is all you have. If you don't have a thermometer then a skewer inserted into the centre should come out clean. If it starts to darken too much on top before it is ready then you can loosely cover it with tin foil. Line a 2 - 2 ½ lb loaf tin with baking parchment. My loaf tin measures 11.5 x 21.5 cm / 4.5 x 8.5 in. You ideally don't want it to be any smaller than this; a 13 x 23cm / 9 x 5 in one would also be fine.

Next, fold the edges of each bun inwards to create parcels, and use the palm of your hand to roll them into round balls. Alternatively, you can proof the chocolate brioche dough overnight in the fridge (see FAQs section below for more information on overnight proofing). The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. More Vegan Bread Recipes:

Comments

Both are addictively good so either option is great! (The loaf in the pictures is the olive oil version but they look very similar). When the dough has finished its first proofing (called "bulk fermentation" stage), you can start preparing the Chocolate Filling.

Brioche is a highly enriched bread originating from France, often containing 250g butter and five or six eggs per loaf. It is considered a viennoiserie (like croissants) because it is so rich in butter and eggs, making almost akin to pastry. Arrange the balls in two rows in your loaf tin. You will probably have to squish them together to fit them in. I don't know what you could use instead of the aquafaba. I haven't tested anything else and can't think of anything that would work in the same way. Sorry. If the filling is too soft/liquid, it will be a bit hard to spread over the dough and it will get messy when you roll it again (that's what happened with my filling). It should firm up at room temperature but you can also place it in the fridge for a few minutes if it is still too soft. For a dough that is easier to roll and deeper flavours, proof the chocolate brioche dough overnight in the fridge. Simply prepare the dough at night, cover it and let it proof in the fridge overnight or for 8-12 hours. In the morning, roll the dough and continue the process as written.This vegan brioche is meant to be sweet, but if you want it a little less sweet then you can halve the amount of sugar. DO NOT omit it completely as some sugar is needed for the texture and to help with the rise.