Vegan Cinnamon Raisin Brioche

Buttery Fluffy Brioche Filled with a Cinnamon Raisin Swirl

Ingredients

4 cups flour

¾ cup sugar

¼ cup butter (Country Crock’s Vegan Butter Sticks)

4 Tbsp aquafaba (liquid from a low-sodium or salt free can of garbanzo bean)

1 cups of unsweetened soy milk

1 tablespoon active dry yeast

¼ tsp salt

Filling

½ cup brown sugar

1 tsp cinnamon

½ cup butter (Country Crock’s Vegan Butter Sticks)

½ cup Raisins

Simple Syrup

⅓ cup sugar

⅓ cup water

Procedures

Start first by making the dough.

In a heat proof bowl, heat the soy milk until warm to the touch (I microwaved the soy milk for 45 seconds). Add about a tablespoon of the ¾ cup sugar into the soy milk and mix until dissolved. Add the tablespoon of yeast to the soy milk and stir to combine. Set the bowl aside and let the yeast bloom for about 5 minutes to make sure the yeast is well and alive.

Into a large bowl or a stand mixer, combine the flour, salt and sugar. Mix until everything is well incorporated. Add the vanilla extract, aquafaba, and the yeast and soy milk mixture. Set the stand mixer to medium low speed for about 2 minutes or knead the dough by hand for 5 minutes. Once a dough is formed, add the butter one tablespoon at a time to the bowl or the stand mixer. Make sure each tablespoon is incorporated into the dough before adding the next. Continue kneading the dough either with the dough hook on the stand mixer for around 15 to 20 minutes or by hand for 20 to 25 minutes. The dough should be smooth, slightly tacky and elastic.

Grease a clean bowl with more butter or neutral vegetable oil. Form the dough into a ball and place into the oil greased bowl and cover the ball of dough completely with oil to prevent it from drying out. Cover the bowl with plastic wrap or a clean and damp dish towel and let proof for at least one hour and up to two hours. The dough should double in size.

Filling

While the dough is proofing, make the filling by combining the butter, brown sugar and cinnamon together in a medium size bowl. Set aside until needed. You’ll want to grease two loaf pans with either butter or oil while the dough is proofing as well and set aside until needed.

Assembling

Once the dough has doubled in size, punch the air out of the dough and scoop out onto a clean and lightly oil surface. Oil a rolling pin lightly with oil and roll the dough out to rectangle about ½ inch thickness.

Using an offset spatula, spread an even coat of the cinnamon filling onto the dough leaving about a ½ inch border from the edge of the dough. Sprinkle the raisins over the filling evenly. Starting to roll one of the long sides of the rectangle toward the other long side creating a long log shape.

Cut the long in half making two shorter logs. Place each long into a loaf pan. Cover the loaf pans with a damp rag or plastic wrap and let proof for another hour or until the dough has doubled in size.

Once the dough has proofed, preheat the oven to 375. Lightly brush the tops of the dough with aquafaba. Place the loaf pans in the oven and bake for 25 to 30 minutes or until the tops are evenly browned. While the loaves are in the oven, make the simple syrup by combining ⅓ cup sugar and ⅓ cup water into a small pot. Heat on medium and whisk until the sugar is fully dissolved. Remove from heat and set aside until the brioche loaves are finished baking.

As soon as the brioche loaves are removed from the oven, brush them with the simple syrup. Let the loaves cool for about 30 minutes before removing them from the pans to cool on a cooling rack.

Let the Brioche loaves cool completely on the cooling rack before slicing and serving. Keep the brioche in an airtight container to preserve and best enjoyed with in the next couple days.