Fluffy Vegan Brioche with Nutella Swirl
Ingredients
- 350g white bread flour
- 150g plain flour
- 3 tsp dried yeast
- 50g caster sugar
- 1 tsp salt
- 1/2 cup aquafaba (the water from a tin of chickpeas)
- 200ml soya milk, lukewarm
- 1 tsp vanilla extract
- 1/2 cup olive oil
Chocolate mixture
- 3 tbsp vegan nutella
- 12g cocoa powder
- 12ml hot water
Topping
- 2 tbsp soya milk (optional)
- 1 tbsp crushed hazelnuts
Preparation
Mix bread flour, plain flour, yeast, caster sugar and salt together in a large bowl.
Make a well in the middle and add aquafaba, soya milk and vanilla extract.
Stir the liquids together and start to bring in the flour from the sides to form a dough.
Knead for 5-10 minutes until it becomes a soft dough ball that springs back slowly when touched.
Add the olive oil into the dough and knead for 5 minutes until combined.
Split the dough in half and place each half in separate bowls.
In a cup, mix together hot water and cocoa powder, then add Nutella and stir until smooth.
Add this mixture to one half of the dough and knead for 5 minutes until fully incorporated.
Allow both dough balls to rise for 1 hour, until doubled in size.
Grease a loaf tin with a little olive oil.
On a floured surface, roll out the plain dough to a large rectangle, with the shortest sides being around the same length as your loaf pan.
Roll out the chocolate dough to the same size and place it on top of the plain dough.
Roll up the dough tightly and place it in the loaf tin, then put in a warm spot to prove for 1 hour.
Preheat oven to 180°C.
Brush the top of the loaf with a little soya milk and sprinkle over crushed hazelnuts if desired.
Bake for 40 minutes, until golden on top.
Allow to cool for 10 minutes before removing from the tin.
