Breakfast

Vegan Brioche con la Granita

Name: Vegan Brioche con la Granita
Prep time: 3 h
Cook time: 25 min
Total time: 9 h 25 min
Yield: 4 porții
Cuisine: italian
Ingredients: 300 g all-purpose flour; 50 g sugar; 7 g active dry yeast; 120 ml warm plant milk (about 40°C); 60 g vegan butter melted; 40 g plant-based yogurt plain, unsweetened; 0,5 linguriță lemon zest; 0,5 linguriță salt; 15 ml aquafaba for egg wash; 1 lingură sugar for egg wash; 500 ml water; 200 g sugar; 250 ml lemon juice freshly squeezed; 1 linguriță lemon zest

This recipe pairs a light, fluffy vegan brioche with a refreshing lemon granita, a classic Sicilian breakfast. The brioche is subtly sweet, complementing the icy, tart granita beautifully. It's a delightful and unique way to start your day.

O rețetă originală de Forkin

Durată totală: 9 ore 25 min.
Porții: 4
Dificultate: Dificilă

Dietă vegetariană

Informații despre alergeni: poate conține gluten. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

brioche

300 gall-purpose flour
50 gsugar
7 gactive dry yeast
120 mlwarm plant milk, (about 40°C)
60 gvegan butter, melted
40 gplant-based yogurt, plain, unsweetened
0,5 lingurițălemon zest
0,5 lingurițăsalt
15 mlaquafaba, for egg wash
1 lingurăsugar, for egg wash

granita

500 mlwater
200 gsugar
250 mllemon juice, freshly squeezed
1 lingurițălemon zest

Ustensile

saucepan · freezer-safe dish · fork · parchment paper · large bowl · wire rack · baking sheet · whisk · oven

Mod de preparare

Pas cu pas

1
For the granita, combine the water and sugar in a saucepan over medium heat.
Aproximativ 5 min.
Nota bucătarului: Stir until the sugar is fully dissolved to create a simple syrup.
2
Remove the syrup from the heat and let it cool completely.
Aproximativ 30 min.
3
Once cooled, stir in the lemon juice and lemon zest.
4
Pour the mixture into a shallow freezer-safe dish and place it in the freezer.
5
After 30-45 minutes, use a fork to scrape the ice crystals from the edges towards the center.
Aproximativ 5 min.
Nota bucătarului: Repeat this scraping process every 30-45 minutes for at least 3-4 hours, or until the granita has a flaky, icy texture.
6
For the brioche, in a large bowl, whisk together the warm plant milk, sugar, and active dry yeast.
Aproximativ 2 min.
Nota bucătarului: Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
7
In a separate bowl, combine the all-purpose flour, salt, and lemon zest.
Aproximativ 1 min.
8
Add the melted vegan butter and plant-based yogurt to the yeast mixture, stirring well.
Aproximativ 1 min.
9
Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
Aproximativ 2 min.
10
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Aproximativ 10 min.
Nota bucătarului: The dough should be soft but not overly sticky.
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.
Aproximativ 2 ore
12
Gently punch down the risen dough and divide it into 4 equal pieces.
Aproximativ 1 min.
13
Shape each piece into a round bun.
Aproximativ 5 min.
Nota bucătarului: 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
Place the shaped brioche buns on a baking sheet lined with parchment paper, leaving space between them.
Aproximativ 1 min.
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.
Aproximativ 1 oră
16
Preheat your oven to 180°C (350°F).
Aproximativ 15 min.
17
Whisk together the aquafaba and sugar for the vegan 'egg wash'.
Aproximativ 1 min.
Nota bucătarului: This will give the brioche a golden shine.
18
Gently brush the tops of the risen brioche buns with the aquafaba wash.
Aproximativ 1 min.
19
Bake for 20-25 minutes, or until golden brown and cooked through.
Aproximativ 25 min.
Nota bucătarului: An internal temperature of 90-95°C (195-205°F) indicates doneness.
20
Let the brioche cool on a wire rack.
Aproximativ 20 min.
21
Serve the cooled brioche buns sliced open with generous scoops of the lemon granita.
Nota bucătarului: Enjoy immediately for the best experience!

Păstrează gustul bun

Păstrare

Store leftover brioche in an airtight container at room temperature and granita in the freezer.

Reîncălzire

Reheat brioche gently in a toaster oven or microwave; granita does not require reheating.