Breakfast Recipes Snack Vegan World Cuisines

Maple Glazed Brioche

Edward Daniel02.8K views

Indulge in the rich, mellifluous goodness of homemade Maple Glazed Brioche, a decadent vegan pastry that will transport you to a cozy European café. This pillowy-soft brioche is crowned with a golden-brown caramelised maple glaze, creating a harmonious blend of buttery sweetness in every bite.

Rich tender sweet pillowy buttery pastry topped with caramelised roasted maple glaze; Maple Glazed Brioche.

Let something mellifluous skate down your throat… Indulge in this decadent treat that will leave you craving more. And, gulp.

This dish will smother any belief that vegan food can’t be super tasty.

When to make:

Make this:

  • When you’re seeking a breakfast or brunch that’s not only rich and buttery but also adds a touch of sweetness to your day
  • When you’re in the mood for an indulgent dessert to pair with a hot cup of cocoa
  • When you want a comforting yet nostalgic baked good to enjoy – this recipe is the answer
What Inspired Me:

I was inspired by a memorable dining experience in Rome, where I enjoyed a delicious brioche while with friends, getting ready for a relative’s wedding celebration. Since then, I’ve been on a mission to veganise this classic French pastry, and I’m thrilled to share my updated version with you.

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.

Recipe Highlights:
  • Vegan-friendly, using yogurt instead of eggs
  • Rich, tender, and pillowy-soft brioche pastry
  • Caramelised roasted maple glaze for a sweet and indulgent finish
  • A delightful combination of French and Canadian cuisine
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

Maple Glazed Brioche

#
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g sourdough starter
  • 50g flour
  • 50ml water
  • 400g “00” doppio flour
  • 175ml vegan yoghurt
  • 2tbs coconut oil
  • Salt
  • Maple syrup for glazing

Instructions

  1. The night before you plan to make your dish, combine the starter with the flour and water for the starter build. Cover with a cloth overnight and leave at room temperature.  Here, the yeast is activating.
  2. The following day, and take a separate bowl and mix the remaining flour with yoghurt. Use your hands.  Cover with a damp cloth and leave to autolyse for about half an hour to an hour.
  3. Add, the starter build to the flour and water mix. Mix well. Cover with the damp cloth and set to one side for another hour.  The dough should start to bubble; the fermentation process is beginning.
  4. Leave to prove at room temperature for a couple hours. Every now and then fold the dough.  Knead in a tablespoon of coconut oil and a pinch of salt.
  5. Line a large bowl with 1-tablespoon of coconut oil. Remove the dough from the bowl and coat with the oil. Leave to one side for about 2 hours.
  6. Knead the risen dough with both hands for about 10 minutes. Separate the dough into 10 balls and place in an oven proof dish. Allow to stand for a further 1 hour.

Top tip – the dough should have expanded to two times its original size.

  1. Preheat oven to 180 degrees Celsius.
  2. Boil a kettle and place a tray full of water below the shelf where you are planning to place your bread.
  3. Cover the bread with parchment paper or foil and bake in the oven for about

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.

  1. Once cooked, place on a wired rack and leave to cool for about 20 minutes, when it is then ready to serve.
  2. Remove and set aside. Serve warm or cold on its own or if you fancy with some nice jam.

 

 

Related posts

Amaretti

Raw Leek and Mango Curry

Ricciarelli

Add Comment