After many years of trial and error, and only upon finding out my own severe inability to consume gluten, the work-in-progress recipe for vegan brioche finally came together, and partially as an accident.

If anyone is familiar with the careless slapdashery of being at the very end of one’s rope, you might be able to imagine how this recipe came to be. A little bit of flour here, a little bit of burned milk, eh, chuck in the butter here, I guess, and so it came to be that I managed to create my very first great vegan brioche. Light, fluffy, sweet, with a slightly crisp satisfying golden top.

The only issue then was trying to recall how the hell I made it happen.

Once again after a series of trial-and-errors I managed to recall the proportions of ingredients, and managed to organize from the rather *vague shrug motion* nature of my initial method to something which is, well, actually readable.

So here it is. I hope you enjoy.

Ingredients

• 225ml plant milk of choice (I used Soy)
• Tipo 00 Flour
• Vegan Block Butter (Naturli)
• 7g packet instant yeast
• Caster Sugar (slightly more than non-vegan recipes ask)
• Milk/Maple Glaze

Method

(In Progress)