Brioche made with olive oil and plant-based milk.For 10 small brioche buns of 2.6 oz / 75 g each or 6 burger buns of 4.5 oz / 130 g each.
Course: Breakfast, Side Dish
Keyword: Brioche, Olive oil, Plant based
1cupplant-based milk250 ml - luck warm
1small tbspinstant dry yeast10 g - or 20 g fresh yeast
2 ½cupsall-purpose flour380 g
1 tspsalt5 g
¼cup+ 1 tbsp olive oil70 ml
pearl sugar, herbs, sea salt flakes...to sprinkle
Put all the ingredients, apart from the olive oil, in the bowl of your stand mixer and start mixing on first speed with the hook. When roughly combined (after 1 minute), slowly pour in the olive oil. Keep mixing on first speed for 3 more minutes.Knead the dough on second speed for 10 more minutes, scraping it from the sides of the bowl and the hook when needed.Put the brioche dough in a lightly oiled bowl. Proof for 30 minutes, punch down to degas, fold and shape quickly, refrigerate overnight.
Divide the dough (10 small brioche buns of 2.6 oz / 75 g each or 6 burger buns of 4.5 oz / 130 g each) and quickly fold into balls. Cover for about 10 minutes.
Shape the dough into 5 inches - 13 cm long buns (or into balls), place on a baking tray lined with parchment paper. Cover and proof at room temperature for 1h to 1h30.
About 15 minutes before baking, preheat the oven to 325°F - 160°C.When the oven is ready, brush the brioche with plant-based milk and sprinkle with pearl sugar, herbs, sea salt flakes... Cut with scissors, a blade or a knife.
Bake for 15 to 20 minutes. You can brush sweet brioche buns with simple syrup for a glossy look. Allow to cool down on a cooling rack.