Cinnamon Swirl Brioche

 

dairy-free cinnamon briocheMmmm, is there any more comforting and wonderful smell that cinnamon scented baked items cooking in the oven? It’s such a sweet, warm and cosy aroma, with the promise of an irresistible treat nice the baking has finished. This cinnamon swirl brioche loaf hits the spot in so many ways – it looks stunning, smells amazing whist its cooking and tastes absolutely delicious – you can’t go wrong with that!!

vegan brioche loaf

I always find the brioche loaves and rolls look tempting on the supermarket shelves, to me they look rich, delicate and indulgent. A sort of luxury loaf for times of celebration. Obviously free from brioche are pretty hard to come by with their reliance on eggs and butter to enrich the dough! This recipe is pretty simple but gives beautiful results – the dough is enriched enough to be luxurious without being sickly, there is just a hint of sweetness in the dough, with the sugary cnnamon swirl giving the favour punch. We loved the slices plain, toasted or turned into a luxurious bread and butter pudding.

vegan cinnamon brioche

I also fancied making a show stopper loaf, one with ‘bake off’ worthy wow factor. I’d seen this technique of splitting and twisting the dough before and thought how stunning the results are for a technique which is essentially totally simple and straightforward. The swiss roll style spiral of cinnamon filled dough is basically split into two lengthwise with a little join left at one end. The two sides are then twisted so the cut edges face upward and then it’s twisted over itself giving a wonderfully gnarly and twisted effect, especially once risen and baked. I think we definitely ended up with the ‘wow effect’ I was looking for!

dairy-free brioche loaf

Cinnamon Swirl Brioche Loaf

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free cinnamon swirl brioche

makes 1 loaf

500g plain flour

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp quick action yeast

100ml warm water

150ml dairy-free milk

1 tbsp caster sugar

1/2 cup dairy-free margarine, melted

1/3 cup caster sugar

1 tbsp cinnamon

Glaze:

1 tsp cornflour

2 tsp oat milk

1 tsp honey/syrup

1 tsp oil

  1. Mix together the 1/3 cup of sugar and 1tbsp cinnamon and set aside.
  2. Mix together the flour, salt, cinnamon, yeast and sugar
  3. Pour in the water, oat milk and melted spread and mix to a soft dough
  4. Knead for a good 5 to 10 minutes until smooth and bouncy
  5. Cover and leave in a warm place to rise, you want it to double in size
  6. Knock back and then roll into a large rectangle. Sprinkle over the sugar and cinnamon and then roll up into a tight swiss roll type cylinder.
  7. Split in half lengthwise leaving a little join at one end. Turn the cut sides up so you can see the cinnamon sugar layers. Twist and then join the ends. Place in a loaf tin, cover with cling film and leave to rise again for another 30 minutes Mix together the glaze and set aside.
  8. Bake for 45-55 minutes at 180 degrees Centigrade until they are golden, risen and sound hollow when tapped on the bottom
  9. For extra shine, brush the top with the glaze 5 or 10 minutes minutes before the end of the baking

dairy-free brioche loaf

Brioche Burger Buns

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Brioche burger buns seem to be all the rage, with their impossibly glossy tops, rich soft crumb and sweet taste. Interesting breads are so often lacking if you avoid milk, eggs and nuts/seeds, so I thought I’d jazz up our Friday night burgers with an attempt at an egg and dairy-free brioche. I really didn’t think it would work – brioche is essentially bread packed full of eggs and butter. Actually though, the results are really pleasing and very much like regular brioche – OK, the glaze on the top isn’t quite as dramatic as an egg-based brioche glaze, but I was pretty pleased with the results.

The crumb is slightly sweet and much richer than a classic bread roll. They worked beautifully as a burger bun, and regular readers of my blog will know I’m always concocting new burgers, so why not try it with my Mexican bean burgers, my smoky chipotle mushroom burgers, heck or even Jerk spiced sweet potato patties?

The left-overs were utterly sublime made into a bread and ‘butter’ pudding.

Brioche Burger Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 8-12

  • 500g plain flour
  • 1 tsp salt
  • 1 tbsp quick action yeast
  • 100ml warm water
  • 150ml oat or other milk
  • 1 tbsp caster sugar
  • 1/2 cup dairy-free spread, melted

Glaze:

  • 1 tsp cornflour
  • 2 tsp oat milk
  • 1 tsp honey/syrup
  • 1 tsp oil

– Mix together the flour, salt, yeast and sugar
– Pour in the water, oat milk and melted spread and mix to a soft dough
– Knead for a good 5 to 10 minutes until smooth and bouncy
– Leave to rise, you want it to double in size
– Divide into 8 big or 12 small rolls and roll into neat balls. Score the tops if you wish (I did)
– Place on a baking sheet, cover with cling film and leave to rise again for another 30 minutes

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– Mix together the glaze and brush over the tops
– Bake for 20-30 minutes at 200 degrees Centigrade/Gas Mark 6 until they are golden, risen and sound hollow when tapped on the bottom
– For extra shine, brush the tops with more honey 5 minutes before the end of the baking

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– Perfect when filled with these awesome Mexican bean burgers 😉

 

Chocolate Chip Brioche

I have to apologise for the sudden overuse of chocolate chips in my recipes – I bought a job load of these wonderful EnjoyLife chocolate chips and i just can’t seem to resist using them! My 2013 Baking Challenge seems to have fallen by the wayside, so what better way to use some chocolate chips than by challenging myself to make a dairy and egg free brioche?

You seem to see these bags of brioche buns everywhere these days, and I thought they’d make an excellent after-school snack. I can’t say these are identical to an egg and butter rich traditional brioche, but they make a lovely light, sweet and almost ‘buttery’ alternative to a  bread roll. Sadly mine ended up a little flatter than I’d hoped as I left them to prove while I went to do the school run, ended up chatting to a friend, and found they had over-risen and then sunk a bit by the time I got home!

Perfect served warm, straight from the oven, and just as nice toasted for breakfast the next day!

Chocolate Chip Brioche (dairy-free, egg-free, nut-free, soya-free (depending on the chocolate used), vegetarian and vegan)

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makes about 12-14 rolls

  • 500g plain flour
  • 1 tsp salt
  • 1 tbsp dried yeast
  • 100ml warm water
  • 100ml warm oat milk
  • 3 tbsps oat cream
  • 1/3-1/2 cup caster sugar
  • 1/2 cup dairy-free spread, melted
  • 1/2 cup dairy-free chocolate chips

– Mix together the yeast and warm water and set aside to get foamy

– In a large bowl sift together the flour and salt. Stir in the sugar and chocolate chips

-Add the warm oat milk, oat cream and melted spread to the yeasty water. Mix well.

– Make a well in the centre of the dry ingredients and pour in the wet.

-Bring together to a nice soft, but not sticky, dough. Knead lightly until the dough is smooth and silky.

– Place in a bowl and cover with a clean teatowel. Leave to double in size in a warm place.

– Preheat the oven to 200 degrees Centigrade/gas Mark 6

– Knock back the dough and roll into even sized buns, score the tops, then cover with cling-film and leave to prove again for 30 mins.

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– Brush the tops with a little oat milk or melted dairy-free spread

– Bake for 15-20 minutes until golden and cooked through.

– Cool on a wire rack.

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