Vegan Brioche con la Granita

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the granita, combine the water and sugar in a saucepan over medium heat.

   Ca. 5 min.

   Kokkens note: Stir until the sugar is fully dissolved to create a simple syrup.

2. 2

   Remove the syrup from the heat and let it cool completely.

   Ca. 30 min.

3. 3

   Once cooled, stir in the lemon juice and lemon zest.

4. 4

   Pour the mixture into a shallow freezer-safe dish and place it in the freezer.

5. 5

   After 30-45 minutes, use a fork to scrape the ice crystals from the edges towards the center.

   Ca. 5 min.

   Kokkens note: Repeat this scraping process every 30-45 minutes for at least 3-4 hours, or until the granita has a flaky, icy texture.

6. 6

   For the brioche, in a large bowl, whisk together the warm plant milk, sugar, and active dry yeast.

   Ca. 2 min.

   Kokkens note: Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

7. 7

   In a separate bowl, combine the all-purpose flour, salt, and lemon zest.

   Ca. 1 min.

8. 8

   Add the melted vegan butter and plant-based yogurt to the yeast mixture, stirring well.

   Ca. 1 min.

9. 9

   Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

   Ca. 2 min.

10. 10

    Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

    Ca. 10 min.

    Kokkens note: The dough should be soft but not overly sticky.

11. 11

    Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

    Ca. 2 t.

12. 12

    Gently punch down the risen dough and divide it into 4 equal pieces.

    Ca. 1 min.

13. 13

    Shape each piece into a round bun.

    Ca. 5 min.

    Kokkens note: For classic brioche, you can also form a 'tête' (small ball on top) by pinching off a small piece and placing it on top of the larger ball.

14. 14

    Place the shaped brioche buns on a baking sheet lined with parchment paper, leaving space between them.

    Ca. 1 min.

15. 15

    Cover the buns loosely with plastic wrap or a kitchen towel and let them rise for another 45-60 minutes, or until visibly puffy.

    Ca. 1 t.

16. 16

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

17. 17

    Whisk together the aquafaba and sugar for the vegan 'egg wash'.

    Ca. 1 min.

    Kokkens note: This will give the brioche a golden shine.

18. 18

    Gently brush the tops of the risen brioche buns with the aquafaba wash.

    Ca. 1 min.

19. 19

    Bake for 20-25 minutes, or until golden brown and cooked through.

    Ca. 25 min.

    Kokkens note: An internal temperature of 90-95°C (195-205°F) indicates doneness.

20. 20

    Let the brioche cool on a wire rack.

    Ca. 20 min.

21. 21

    Serve the cooled brioche buns sliced open with generous scoops of the lemon granita.

    Kokkens note: Enjoy immediately for the best experience!