Get the recipes:
→ Brioche rolls: https://theplantbasedschool.com/vegan...
→ Vegan custard: https://theplantbasedschool.com/vegan...
Vegan brioche rolls with custard are a type of brioche buns that look similar to cinnamon rolls, but are filled with custard and raisins. They are fun to make and a joy to eat. The brioche rolls are soft, sweet, creamy, and surprisingly easy to make. They are a popular breakfast food in Italy and we often dip them in cappuccino, or eat them on the go.
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INGREDIENTS LIST
🌱 Dry Ingredients
500 g (3.2 cups) bread flour or all-purpose flour + 2 to 3 tbsp for kneading
100 g (0.5 cups) sugar
7 g (1.5 tsp) instant dry yeast or 20g fresh yeast
🌱 Wet Ingredients
150 g (0.6 cups) plant-milk soy, almond, oat
150 g (0.6 cups) lukewarm water
60 g (5 tbsp) sunflower oil
2 tsp vanilla extract
1 orange zest
1 pinch salt
🌱For the Custard
500 g (2 cups) plant-milk soy, almonds, oats, rice
80 g (6.5 tbsp) sugar
50 g (6.5 tbsp) cornstarch
1 tsp vanilla extract
½ lemon the peel
⅛ tsp turmeric optional for colour
150 g (1 cup) raisins
INSTRUCTIONS
🌱 Brioche Rolls
In a bowl add flour, sugar and instant dry yeast. Stir, then add the zest of one orange, lukewarm plant-milk, lukewarm water, sunflower oil, vanilla aroma, and a pinch of salt. Mix with a spatula till all the ingredients come together.
NB: if you don't have instant dry yeast, you can use either 7g (1.5 tsp) of active dry yeast or 20g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
Add 2 tbsp of flour to a worktop, then knead the dough for 5 minutes. By the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.
You can use a kitchen-aid if you prefer.
Brush the inside of a large bowl with a thin layer of oil, then put the dough in it, brush it with oil, and cover with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for about 2 hours in a warm place.
While the dough is proofing you can make the custard.
TIP: turn the oven on for 30 seconds then turn it off and put the dough in it to proof.
With a rolling pin, flatten the dough till you have a rectangle shape that is around 55cm long and 35cm wide. That is 21 inches by 14 inches.
To make sure the dough doesn't stick to the worktop sprinkle with flour.
Cover the dough with a layer of custard. Distribute the custard evenly with the help of a spoon.
Now add the raisins on top of the custard.
Roll the dough on itself from the long side, forming a long roll. If the dough sticks to the worktop, help yourself with a dough scraper.
Cut the long roll into 2cm (0.8 inch) wide brioche rolls. Use dental floss to cut the rolls, like if you were tying a knot around the brioche roll, and then pulling the two extremities of the floss, cutting through the dough.
Arrange each roll on a baking tray lined with parchment paper. Leave some distance between the rolls. Depending on the size of your baking tray you can fit between 9 and 12 rolls on each tray.
Let proof for about 1 hour in a warm place. I recommend turning the oven on for 30 seconds, then turning it it off and putting the custard rolls in it to proof.
Preheat the oven to 180C or 360F. Brush the top of the brioche rolls with soy-milk, and bake on the central rack for about 13 minutes.
The brioche rolls with custard should be golden on top but still soft on the inside. Let cool down before eating.
STORAGE
Store these vegan brioche rolls with custard in a plastic bag as soon as they have cooled down. This will keep them soft for up to 3 - 4 days. For more info check the blog post on theplantbasedschool.com.
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)
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