It seems like a millennium since I was non-vegan. Normally, brioche calls for eggs, but really, I do not think this dish really needs it. 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.
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