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. By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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