Puff pastry brioche
In this recipe, vegan puff pastry, orange marmalade and almond cream filling makes soft, flaky brioche loaf. Serve it with coffee or tea, warm or cold.
Ingredients
- 1/2 cup plant milk
- 1/4 oz dry active yeast
- 2 cups flour
- 1 vegan egg
- 3 tbsp cane sugar
- 6 tbsp vegan butter
Filling
- 5 tbsp vegan butter
- 1/2 cup vegan frangipane
- 4 oz orange marmalade
Instructions
Dough
- In a mixing bowl, add warm milk and yeast. Stir to dissolve.Pour the yeast milk into the bowl of stand mixer, add vegan egg, cane sugar, flour and salt. Knead the dough at low speed, gradually increasing it until the dough is smooth. Gradually knead the vegan butter. Knead for further 5-10 minutes. Transfer the dough to a mixing bowl, cover and refrigerate overnight.
Rolling the dough
- The next day, prepare vegan frangipane. Grease the loaf pan with butter. Roll the dough into rectangular (0. 19 inch- 5 mm) thick. Doth the knobs of softened butter and spread with spatula. Fold the lower third of the dough towards the middle, then fold the upper third over that (it will make one "turn").Roll it into rectangular (bigger than previously) and spread the almond cream over the dough (leave a small space over one edge).Spread orange marmalade over the almond cream. With a pastry brush dipped in water, moisten the edge (one side only) so it will hold together when rolled up. Roll from the unmoistened side. Cut the roll into two equal pieces. Twist two peaces together and place in the loaf pan. Allow to rise for 2 hours in room temperature.
Nutrition
Calories: 292kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 144mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 744IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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