The best brioche (without eggs and butter, chef Christophe Michalak)
A heavenly soft brioche, with oil and no eggs or butter... that is surprising ! And it is amazing !
Portions 8
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Équipements
- Mold (mine is 23 cm or 9 inch), with a high edge
Ingredients
- 380 g flour
- 260 ml milk (cow or plant-based) 250 mL if you use maple syrup or honey
- 70 g oil olive, avocado, grape seed, canola (rapeseed)...
- 40 g sugar or maple syrup or honey
- 20 g fresh yeast or 1 bag of dry yeast (about 7 or 8 g)
- 5 g salt
For the topping
- milk
- pearl sugar
Instructions
- Line the mold with parchment paper (or grease it with oil).
- Crumble the yeast into the bowl of the mixer (fitted with the hook).
- Pour in the warm milk and let the yeast dilute for about 10 minutes.
- Add the flour, oil, sugar (honey or maple syrup) and salt.
- Knead the dough on slow speed for 10 minutes. The dough will be quite sticky, this is normal.
- Cover the dough with a clean cloth and let it rise for about 1 hour in a dry, warm place, until the dough has doubled in size.
- Punch down the dough. Cut the dough into 8 pieces of the same size (more or less... I don't weigh it, I do it by eye), and shape them into balls. Place them in the mold, forming a flower. Leave a small space between each piece, about 0.5 cm (as the dough will rise).
- Let it rise for another 45 minutes to 1 hour.
- Preheat the oven to 180°C (350°F).
- Gently brush the dough with a little milk, then spread the pearl sugar over it.
- Bake for 30 minutes.