A brioche is an enigmatic and diverse piece of French baking. I have seen brioches that look like giant Panettones, brioches with almond and nougat inside and brioche buns that are so sweet that they are like little cakes. Brioches can vary greatly in their size, form, composition and sweetness.
In this recipe, I will be taking the key elements that define a brioche:
an indulgent sweetness (but not too sweet) a solid crust lightness and “fluffiness”
I will be achieving these without using the traditional method of adding shedloads of butter and eggs. Also, I will be showing you not how to make a large brioche, but eight semi-sweet vegan brioche buns, which are perfect for enjoying with jam and coffee as a relaxed breakfast, but can also be used as buns for a delicious veggie burger and fries (watch this space!). I will be achieving the thick crust with a bit of olive oil and almond milk, the sweetness with a little brown sugar and the fluffiness with a bit of extra time and care in the baking.
