Plant-based Brioche

By Manon DEROUET May 20, 2025

Recipe created by Manon DEROUET

Corporate chef

Created on

May 20, 2025

Recipe

Products used

OvoFree Gilding OvoFree Macaron Sunflower Lecithin Fluid

Step 1 Brioche dough

The ingredients

218g	(43,6%)	T45 flour
30g	(6%)	Semolina sugar
1,5g	(0,3%)	OvoFree Macaron ()
9,5g	(1,9%)	Fresh yeast
134g	(26,8%)	Water
90g	(18%)	Plant-based margarine
10g	(2%)	Vanilla extract
5g	(1%)	Salt
2g	(0,4%)	Liquid sunflower lecithin ()
500g	(100%)	TOTAL

Process

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.