Plant-based Brioche

Weigh out the T45 flour, caster sugar, OvoFree Macaron and fresh yeast in the bowl of a mixer fitted with a sheet of paper.
Pour in 80% of the water and knead at medium speed. Add the rest of the water once you've obtained a good network, and knead again until the dough comes away from the bowl.
Add the plant-based margarine, vanilla extract, salt and sunflower lecithin and continue kneading until the dough comes away from the bowl.
Remove to a bowl and leave to rise for an hour at room temperature.
Fold up the dough and refrigerate for 12 hours.

Pour the OvoFree gilding over the water and blend with an immersion blender.
Use immediately or refrigerate.