Because the dough is so heavily enriched this can take some time, about 1 - 2.5 hours depending on how warm it is. On a warm day one of my loaves took 1 hour, and on a chillier day it took 2 hours 10 minutes, so just keep an eye on it.

Arrange the balls in two rows in your loaf tin. You will probably have to squish them together to fit them in.Unsweetened soy milk is the best kind of milk to use here. You can use another non-dairy milk but soy really is best as it is the most similar to dairy milk. It has a high protein and fat content and soy also contains lecithin which helps create a better crumb structure. Depending on the temperature of your kitchen, it could take longer to proof (if too cold). Alternatively, you can proof the bread in the fridge overnight or for 8 to 12 hours. You can always top your brioche with a generous lashing of butter or jam for a touch more decadence.

You need to start the day before you want to bake the brioche as it needs an overnight rise in the fridge. For a dough that is easier to roll and deeper flavours, proof the chocolate brioche dough overnight in the fridge. Simply prepare the dough at night, cover it and let it proof in the fridge overnight or for 8-12 hours. In the morning, roll the dough and continue the process as written. Chocolate: I used a 70% Dark Chocolate, but you could use a less dark one if preferred. Make sure to use proper cooking chocolate and not eating chocolate or the filling might get grainy when baked.If the bowl gets greasy and the mixer struggle to mix, stop to scrap the side of the bowl with a spatula to help it. Whether you toast your chocolate brioche or enjoy it soft and fluffy, pair it with a fresh cup of Rabot Estate Coffee for a real energy burst. Trying to keep your caffeine levels low? No problem, up the cocoa factor instead with a velvety smooth hot chocolate. A perfect brioche companion! The large quantity of eggs and butter give it a soft, rich and tender crumb which is truly irresistable, but not vegan friendly in the slightest! As with most homemade bread this vegan brioche is best eaten on the day it is baked but it will keep for up to three days in an airtight container at room temperature.

Because brioche has a sweetness of its own, you may find that dark chocolate is the best way to balance the flavours. The high cocoa content gives semi-sweet and bittersweet chocolate a depth of flavour that can temper the sweetness of enriched bread. When making chocolate brioche at home, look for chocolate with a cocoa percentage of 65% or higher, such as our 70% Dark Chocolate Slab.

Good to know

Brioche is a highly enriched bread originating from France, often containing 250g butter and five or six eggs per loaf. It is considered a viennoiserie (like croissants) because it is so rich in butter and eggs, making almost akin to pastry. Vegan brioche - this vegan version of the classic French bread is made with aquafaba instead of eggs. It is wonderfully soft, fluffy, rich and full of flavour. Includes options to make it with either vegan butter or olive oil. Photo 1: Place the Lukewarm Milk (make sure it is not too hot - if you touch it with your finger, you shouldn't feel its warmth), half of the Sugar and Yeast in the bowl of your stand mixer. Mix to combine then let it sit for about 10 minutes or until small bubbles/froth appears on the surface (which means the yeast is alive).

This vegan brioche is dangerously good! If I bake a loaf it doesn't last two days in my house; and there are only two of us to devour it! Alternatively, you can proof the chocolate brioche dough overnight in the fridge (see FAQs section below for more information on overnight proofing). Bake the vegan brioche for 20 minutes then brush it with more of the glaze, this gives it a lovely shiny, soft crust.Customise the filling with the addition of Cinnamon, some very finely chopped Chocolate (so that it does not rip the dough when you roll it the second time) or even some Orange Zest. Or use to make the most epic Brioche French Toast! Slowly add your butter cubes, kneading as you go. You may need to scrape the sides of the bowl to incorporate all the ingredients into a smooth, stretchy dough. Continue kneading for another 5 minutes on high speed (or longer if hand-kneading). You’ll know your dough is ready when it can stretch enough to create a thin, almost see-through ‘windowpane’ without breaking. Photo 5: while slowly kneading, add the very soft unsalted butter cubes a little bit at the time (about one tablespoon at the time). Slowly knead until the butter has been incorporated before adding more.