ingredients
For the yeast starter
125 ml lukewarm water
- 10 g dry baker’s yeast
- 1 teaspoon sugar
For the dough
- 500 g Manitoba flour (type 0)
- 150 g sugar
- 100 g margarine
- 125 ml plant-based milk
- 3 g salt
For the Beamy pastry cream
- 30 g Beamy plant-based egg alternative mix
- 125 g water
- 20 g flour
- 65 g sugar
- 320 g plant-based milk
- Vanilla or lemon zest
For the garnish
- Raspberries
method
1
In a saucepan, heat the milk or plant-based drink with the vanilla and/or lemon zest.
2
In a bowl, mix the Beamy mix with the water until evenly combined. Add the sugar and flour, mixing until smooth.
3
Gradually pour the hot milk into the mixture, stirring continuously. Cook until the cream thickens. Once cooled, blend the cream if necessary to make it smoother.
4
To make the yeast starter, combine the lukewarm water, yeast and one teaspoon of sugar in a bowl. Leave to rest for 10 minutes.
5
Place the flour, sugar, plant-based milk and yeast starter in the bowl of a stand mixer—or in a regular bowl if kneading by hand. Mix until the ingredients are incorporated.
6
Add the margarine and salt, then knead the dough for 15 minutes using the stand mixer or by hand. After approximately 15 minutes, the dough should form a smooth, even ball.
7
Place the dough in a bowl and leave it to rise until doubled in size, for approximately 2 hours.
8
Divide the dough into 8 equal portions and shape them into balls. Cover and leave them to rise until doubled in size.
9
Once doubled in size, make an indentation in the centre of each bun and fill it with the pastry cream.
10
Brush the brioche with plant-based milk and bake at 180°C for 20–25 minutes, until golden brown.
11
Once cooled, serve the brioche with fresh raspberries.
