Vegan Hazelnut Butter Brioche
This deliciously soft vegan brioche is surprisingly simple to make! One may think that it is complicated to get a good brioche without using eggs, but you'd be surprised at the results. Made with our rich, creamy and decadent hazelnut butter, this brioche might have you thinking twice about eating it for breakfast.
½ cup chickpea flour
½ cup water
¼ cup PRANA organic fair trade cane sugar
¼ cup olive oil
3 cups or so all-purpose flour (+ flour for worktop)
1 ½ tsp salt
2 tbsp active yeast
1 cup almond milk
PRANA organic whole sesame seeds, for garnish
4 tbsp PRANA organic fair trade cane sugar
1 tbsp PRANA organic raw cacao powder
2 tbsp olive oil
½ cup PRANA organic raw hazelnuts, chopped
¼ to ½ cup PRANA organic hazelnut butter
Preheat oven on lowest temperature.
Sift chickpea flour into a small bowl, add water and mix well. Incorporate sugar and olive oil, stirring until sugar dissolves.
In a large bowl, combine all-purpose flour, salt and active yeast, mixing well. Add chickpea mixture, then gradually blend in almond milk, mixing to form a dough ball. Add a little more flour as needed to make a smooth, elastic dough. The dough should be quite soft but not sticky.
Once formed into a ball, transfer dough to a greased bowl, cover with a damp cloth and let rise 1 hour in the oven turned OFF. The dough should double in volume.
Mix sugar and cacao powder. Turn dough over a floured surface and knead 20 seconds to remove the air. Tear into 3 equal balls and, using a rolling pin, roll each ball into rectangles, each about 12 inch (30 cm) long by 3 to 4 inch (8 to 10 cm) wide.
Using a pastry brush, brush rectangles with olive oil and sprinkle with cacao-sugar mix. With a spoon, spread hazelnut butter over dough and sprinkle evenly with chopped hazelnuts.
Fold in rectangle edges lengthwise, then gently hand roll into 3 logs.
On floured worktop, place rolls next to each other and braid together fairly tightly. Cover with a cloth and let rise 1 hour in a hot and humid place.
Preheat oven to 350°F (180°C). Transfer bread to a baking sheet lined with parchment paper. Baste with remaining olive oil, sprinkle with a little cane sugar and bake 30-35 minutes.
Remove bread from oven and glaze right away with a half-half mix of of olive oil and almond milk.