How to make Vrioche (Brioche with EV Olive Oil) naturally plant-based, by Philip Khoury

A NEW WAY TO BAKE: VRIOCHE
Traditional brioche gets its beautiful, feathered texture, softness and flavour from a lot of butter and the shaping technique. Here, I have developed a recipe which in conjunction with the tangzhong technique and the inclusion of a healthy dose of olive oil, produces a beautiful and versatile dough.
RECIPES This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED
- bread (strong) flour
- soy milk, at room temperature
- instant yeast
- caster (superfine) sugar
- golden (or agave) syrup
- salt
- sweet potato, cooked and cooled
- extra virgin olive oil
- tangzhong
EQUIPMENT
- bowls amzn.to/3DrEDke
- silicon spatula amzn.to/44TqSGT
- small saucepan
- stand mixer amzn.to/3O1wvvT
- dough hook
- baking sheets lined with parchment paper
- pastry brush amzn.to/3NZvdRY
- digital thermometer probe amzn.to/3OtzC0Z
- wire rack amzn.to/3Yki1Mt
- scraper or kitchen chefs knife
- cling film (plastic wrap)
SOCIAL
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#vegan #brioche #oliveoilbrioche #anewwaytobake #philipkhoury

[@thomasboynton1]

Love your book it just arrived today - I had it recommended to me by Hannah Evans from the Times & Sunday Times, she said you made a fantastic plant based meringue! Please do put the part 2 up soon! There's just the one QR code in the book as far as I can tell :)

[@maille1539]

hey philip! what is the protein content of your flour?

[@denise5505]

Hi, the grams of sweet potato in the book refer to the cooked sweet potato and not raw, right?

[@philkhoury]

Yes 😊 that’s correct

[@jeffreyjbyron]

Is there a part 2?

[@philkhoury]

You’re right!! Need to finish the video. 😣 Stay tuned 😅

[@wcmtsai]

Oh, I just watched the pistachio vostock video for part 2 😊

[@edilblepilch7377]

I’ve made the dough a couple of times now but I needed to mix it a lot longer than a few mins after adding the tangzhong. The last time it took about 15 minutes before the dough started to come away from the sides. What could be the reasons why? Perhaps I didn’t cook the tangzhong long enough?

[@philkhoury]

Hiya! The tangzhong just needs to come to a boil and become pasty. The dough should be well developed before adding the cooled tangzhong. Can you confirm you’re using strong/bread flour?

[@edilblepilch7377]

@@philkhoury I feel like I brought it to the boil so that shouldn’t be the issue. I am using strong bread flour (basic Sainsbury’s one) although I know it’s been in the jar for quite (your book has reinvigorated my baking urge) a while so perhaps past it’s bbe date. Could that impact it?

[@philkhoury]

@@edilblepilch7377it could impact (sorry for this very late reply!) I would say it might be the mixer as they do vary. Maybe hold back a tiny bit of liquid as it will take longer to develop if there’s a tad more liquid than your flour can take

[@IrenaKatt]

When you say sweet potato cooked... Do you mean boiled?

[@philkhoury]

Indeed - I cut into 3cm chunks and boil for 12-15 minutes until a knife pierces the sweet potato easily. Then I strain and allow to cool before using in recipes. I keep some frozen pieces in a ziploc bag in the freezer for whenever I need some

[@IrenaKatt]

@@philkhoury brilliant! Thank you! I am attempting to make vrioche right now. 👍🤞💚

[@IrenaKatt]

I made it & the result is fantastic! 💚 I tried to make Vrioche in the past using different recipes, however this is by far the best one yet! 👍