Friday Feast: Crystallised Orange Peel and Chocolate Chip Brioche

MAKES 1 MEDIUM BRIOCHE

• 250 g type T55 flour
  
• 30 g light brown sugar
  
• ½ tsp salt
  
• 125 ml soy milk, warmed, plus extra for glazing
  
• ½ sachet dried baker’s yeast
  
• 40 g neutral vegetable oil
  
• 3 tbsp dark chocolate chips
  
• 2 tbsp crystallised orange peel, chopped
  

Mix the flour with the sugar and salt in a bowl. Mix the warm soy milk with the yeast and leave to stand for a few minutes. Pour it onto the flour and mix in with a spoon. Mix in the oil. Knead well for 5-10 minutes by hand, folding the dough over and over itself. The idea is to incorporate as much air as possible into the dough. The dough should be supple and smooth, and not sticky. Leave to rise in a bowl covered with a clean tea towel for 1 hour, ideally at 25ºC. Knead again for 1 minute and add the chocolate chips and the orange peel. Knead again to incorporate them well. Shape the dough as desired: for a classic brioche, shape the dough into medium-sized balls and place side by side in a loaf tin or spring form cake tin. Leave to rise for 2 hours in a turned-off oven with the door closed. Brush with soy milk and bake for about 30 minutes at 180º (Gas mark 4). Keep the brioche wrapped in a tea towel as it tends to dry out quickly.

READ The Vegan Bible by Marie Laforet (£25 Grub Street)

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