Rich tender sweet pillowy buttery pastry topped with caramelised roasted maple glaze; Maple Glazed Brioche.
Let something mellifluous skate down your throat… And, gulp.
This dish will smother any belief that vegan food can’t be super tasty.
Make this:
- When you’re seeking a brekkie or brunch, that’s not only rich but adds a buttery sweetness to your day
- When it’s time for an indulgent dessert – brioche served with a dab of whipped cream
- When you’re looking for a pairing to go with your lovely hot chocolate – something comforting but also nostalgic
Maple Glazed Brioche was inspired when dining at a café in Rome while with friends as we were getting ready for a relative’s wedding celebration.
It seems like a millennium since I was non-vegan. Brioche calls for eggs but this dish uses yoghurt instead. It tastes just as equally scrumptious without it. I enhanced this dish in 2019, experimenting with sourdough and so this is now an updated version of the dish.
Maple Glazed Brioche is vegan. It is a combo of French and Canadian Cuisine at their finest.
What equipment to use
For this recipe, I suggest:
Stove
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Top tip – the dough should have expanded to two times its original size. 15 minutes. About 10 minutes into the baking, using a pastry brush, glaze the surface of the brioche with maple syrup. The brioche is done when you are able to slide a skewer into the bread and it comes out clean. 
Ingredients
Instructions
