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Brioche Loaf

Brioche Loaf by Zineb Hattab

Brioche loaf is the perfect sliceable brunch-time treat. Learn how to make this delicious vegan recipe following all the steps and tricks suggested by chef Zineb Hattab from Kle restaurant in Zurich.

29 November, 2021
Average: 4.2 (6 votes)

serves for

6

ingredients

Almond Milk
125g, warm
Dried Brewer’s Yeast
7g dry yeast
Olive oil
125g
Raw sugar
60g
All Purpose Flour
500g
Salt
7g
Apple Puree
180g
Eggless Wash
Maple Syrup
Milk
To prepare the baking tin
Cooking oil
in a spray can
All Purpose Flour

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes. 

Zineb Hattab, executive chef and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland, will teach you all the tips, tricks and techniques required to make one of her sliceable brunch-time treats, a rich plant-based brioche.

Find out how to make it in the video, and laid out in the step-by-step recipe below:

Step 01

Step 01

Bloom the dry yeast with the luke warm milk and incorporate using a whisk or spatula.

 

Step 02

Step 02

Sift the white flour into the bowl of a stand mixer, then add the sugar and stir to make sure they are both well incorporated. 

Step 03

Step 03

In a separate bowl, mix all wet ingredients together; the bloomed yeast, apple puree and oil, and mix until as homogenous as possible.

Step 04

Step 04

Slowly add the wet ingredients to the dry in the stand mixer and mix until together.

 

Step 05

Step 05

Change to a kneading hook and continue to knead all the ingredients for ten minutes, during which time mix in the salt.

 

 

 

Step 06

Step 06

Eggless wash

While the mixture is kneading make an eggless egg wash with a mix of maple syrup and milk.

 

Step 07

Step 07

Prepare your mould

Spray into every corner of your loaf mould with vegetable oil, then lightly dust with flour, ensuring all of the inside is covered.

 

 

Step 08

Step 08

After ten minutes of kneading time, let the dough have its first bulk fermentation in a lightly oiled and covered bowl. Leave it in a warm place, until doubled in size.

 

 

 

Step 09

Step 09

Knock back the dough and then shape into a loaf and place in your greased loaf tin, then brush with maple syrup glaze.

 

 

Step 10

Step 10

Let the brioche prove until +75% of the initial size and place it back in a warm oven at 40 degrees or under a warm lamp.

 

Step 11

Step 11

Brush the loaf once again with the maple syrup glaze, and bake in the middle of your oven at 190° for 30-40 min.

 

 

Step 12

Step 12

Remove the loaf from the oven and give it a final brush of maple syrup, then allow to cool a little before removing from the mould.

 

Step 13

Step 13

Leave the finished loaf to cool on a wire rack for at least 3 hours, until cool to the touch, before slicing.