Brioche by Léonie Bouchet

Ingredients:

350 g gluten-free (or spelt, wheat or a mix) 

60 g agave syrup or maple syrup 

16 g fresh yeast (or 7 g dry yeast) 

200 ml lukewarm oat milk 

1 pinch of fine sea salt 

65 g vegan butter, softened 

Method:

Wake the yeast 

In a small bowl, combine the yeast, oat milk, and syrup. Let sit for a few minutes until the mixture turns slightly foamy - that’s the sign it’s alive. 

Bring the dough together 

In a large bowl, mix the flour and salt. Pour in the activated yeast mixture and begin kneading by hand or with a stand mixer. Once the dough starts to come together, add the vegan butter piece by piece. Keep kneading until the dough is smooth, soft and elastic. It should pull away cleanly from the sides. 

Autolyse - let it breathe 

Cover the dough and let it rest for 30 minutes. Then fold it gently onto itself from all four sides. This is the moment the gluten settles and the flavour begins. 

First rise 

Cover and leave to rise at room temperature for about 1,5 - 2 hours, until doubled in size. For a slower fermentation and deeper, more complex flavour, rest overnight in the fridge instead. 

Shape 

Divide the dough into 6 equal pieces (roughly 100–110 g each). Lightly flour your hands. Shape each piece into a smooth ball, pulling the surface taut. Arrange side by side in a greased or lined loaf tin - or shape freely. This dough has no strict rules. 

Second rise 

Let the shaped brioche puff up for about 30 minutes. It won’t double, just soften and swell slightly. Meanwhile, preheat your oven to 180°C. 

Glaze & bake 

Mix a little maple syrup into soy yogurt and brush over the top for a soft, golden finish. Bake for about 20 minutes, until beautifully golden and your kitchen smells like a Sunday morning. 

Toppings:

Treat this brioche as a canvas. A few directions worth exploring: 

Dark chocolate & fleur de sel ganache - melted dark chocolate loosened with oat cream, a pinch of salt. Deeply simple. 

Berry & plant-based ricotta - whipped tofu or cashew ricotta with macerated seasonal berries. Fresh, a little tart, very beautiful. 

Cultured vegan butter & citrus zest - when the brioche is still warm. Nothing else needed. 

Notes:

On flour - spelt gives a slightly nuttier, more tender crumb. A 50/50 spelt and wheat blend is a quiet favourite. 

On shaping - individual rolls, one large loaf, a wreath for the table. The dough is forgiving. Let the occasion guide the form.