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VEGAN CHOCOLATE CHIP BRIOCHE soft and fluffy
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=tBE0M282VUc
Get the recipe for vegan chocolate chip brioche: • → https://theplantbasedschool.com/vegan... • These vegan chocolate chip brioches are soft, fluffy, aromatic, chocolatey and a little sweet. They are based on the Italian recipe for treccine al cioccolato , we just made the recipe simpler, lighter and without dairy and without eggs. • EQUIPMENT • Rolling pin • Pizza cutter, or sharp knife • INGREDIENTS LIST • 🌱 Dry Ingredients • 500 g (3.2 cups) bread flour or all-purpose flour + 2 to 3 tbsp for kneading • 100 g (½ cups) sugar • 7 g (1.5 tsp) instant dry yeast or 20g fresh yeast • 🌱 Wet Ingredients • 150 g (0.6 cups) plant-milk lukewarm • 150 g (0.6 cups) water • 60 g (5 tbsp) sunflower oil • 2 tsp vanilla extract • 1 orange zest • 60 g (⅓ cups) dark chocolate chips • STORAGE • The best way to keep these vegan chocolate chip brioches soft and fluffy is to brush them with water as soon as they come out of the oven. Then, let them cool down for 15 minutes, and store them in a food grade reusable plastic bag or a reusable silicon bag. They'll stay soft for about 3 to 4 days. More info on how to freeze them on the blog. • CHAPTERS • 0:00 Ingredients • 02:12 How to knead brioche • 03:10 How to proof brioche • 04:28 How to braid brioche • 08:05 3 variations • 09:01 FAQ • These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. • The Plant Based School • Filmed Edited by Louise • Made with ❤ in our little Italian kitchen. • Nico Louise • Music by Ottom Fadedaeon
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