https://www.veganfoodandliving.com/vegan-brioche-recipe/
Sponge mixture:
60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast
The dough:
160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g sugar
1/4 tsp salt
6 tbsp vegan margarine (beetje verwarmd, maar niet vloeibaar)
Superlekker! Echt fluffy
Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces. Of: ik vond hem nog niet echt gerezen direct uit de koelkast, heb hem nog 1 1/2 uur in de kom laten rijzen (rees ook niet echt, maar voelde fijn warm en fluffy), daarna balletjes, die in de vorm ook nog eens laten rijzen, maar dan niet zo lang, ik deed ongeveer 3/4.
Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1 1/2 hours in a warm place before baking brush with soy milk. En parelsuiker overheen
Bake in the oven at 180c/350f for 20-25 minutes until the bread turns a glossy dark golden brown on top. Ik heb bij 200 25 min gewoon, daarna nog eens 5 min Unterhitze gebakken.