A brioche recipe from Christophe Michalak is a good start, but “without eggs and butter,” it gets intriguing. Let me tell you something immediately\u2026. it’s magic!<\/p>\n\n\n\n
For the record, I came across this recipe because of a fridge problem\u2026 At the start of the pandemic, our fridge broke. Imagine: shops closed, handymans overwhelmed and my fridge freezing everything, cooking had become a real headache! And the kids [100% of the time at home] wanted a brioche, but I didn’t have any butter and only 2 frozen eggs [damn fridge], so I thought I’d look for a vegan recipe. And that’s how I found this recipe on Mercotte’s website [PS: the recipe is not vegan since there is milk, but you can use plant-based milk instead, it works out great !].<\/p>\n\n\n\n
This brioche is a wonderful discovery. The texture is amazing: stringy, soft, and very greedy\u2026 For the skeptics, believe me, it’s worth the try. And as a brioche passionate, you should trust me!<\/p>\n\n\n\n
I had fun testing this brioche in different ways.<\/p>\n\n\n\n
1\/ The oil: I mostly use olive oil. It has a strong flavour but matches perfectly with the recipe, though you can change it to a more neutral oil, like avocado oil or grape seed oil.<\/p>\n\n\n\n
2\/ The milk: cow or plant-based, as you prefer. I made this brioche with cow and oat milk, both versions were equally good. <\/p>\n\n\n\n
3\/ Sugar. I reduced the quantity a bit from the original recipe. I tried the recipe with a different form of sugar: white sugar, honey and maple syrup. If you go for a “liquid sugar,” you’ll have to decrease the amount of milk a bit to compensate; the dough being already soft, the addition of liquid makes it too hard to handle.<\/p>\n\n\n\n
4\/ I don’t follow the same steps for the dough preparation as the original recipe, but it works perfectly.<\/p>\n\n\n\n
5\/ The shape: well, be creative\u2026<\/p>\n\n\n
![\"Brioche](\"https:\/\/delamourencocotte.com\/wp-content\/uploads\/2020\/05\/DSC00014-150x150.jpg\")
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