A Sweet Vegan Delight

The pastry world is discovering a new path, that of vegan desserts, which are increasingly in demand. Today we propose a braid, using a soy milk brioche dough as the base. A sweet treat that can satisfy everyone, suitable for enjoying at snack time or breakfast, or for a hearty snack. Here’s another recipe from the young pastry chef Michael Borrello.

A vegan sweet... for everyone!!

Ingredients:

• 300 g of organic type 0 Manitoba flour
• 200 g of organic type 0 flour
• 260 g of soy milk
• 60 g of sunflower seed oil
• 50 g of organic whole cane sugar
• 10 g of organic whole salt
• 12 g of fresh brewer's yeast
• 200 g of organic dark chocolate chips

Preparation:

In the stand mixer, place the two flours, salt, and oil and mix briefly, just enough to incorporate the oil. Then gradually add the sugar and the soy milk, in which you have previously dissolved the brewer's yeast, and mix until the mixture reaches a homogeneous appearance. Let it rise for an hour and a half.

After the first rising, take the dough and roll it out into a rectangular shape. Separately, melt the chocolate chips in a bain-marie or in the microwave, and once melted, spread the resulting cream over the rolled-out dough.

Roll everything up and cut the dough cylinder in half so that you can braid it. Let it rest for another hour in the bundt pan before baking it at 180°C for 50-60 minutes.

If the surface of the braid darkens too much, set the oven to cook only with the lower heating element.

Once cooled, remove the braid from the pan and dust with icing sugar.

Here’s one of many vegan sweets perfect for the whole family and also for those who, due to intolerances, are forced to eliminate certain ingredients from their diets. Enjoy your meal!

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