BRIOCHE
Makes 1 loaf
Ingredients
- 1 tbsp cornstarch
- ½ cup water, divided
- ½ cup full-fat coconut milk at room temperature
- 3 tbsp sugar
- ½ tsp fine sea salt
- 2 cup all-purpose flour
- 1 tbsp instant yeast
- ¼ cup cold non dairy butter cut into small pieces
- nonstick cooking spray
Instructions
- Combine the cornstarch and 2 tablespoons of the water in a deep microwave-safe bowl and stir to dissolve the starch.
- Add the remaining 6 tablespoons water, stir well, and cook for 1 minute, or until the mixture is slightly gelatinous, thickened, and cloudy.
- Alternatively, do this on the stove in a small saucepan, until the same results are achieved, 1 to 2 minutes.
- Let cool completely before using.
- Whisk the cornstarch mixture, milk, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
- Add the flour and yeast on top.
- Mix on medium speed for 2 minutes, starting the countdown and raising the speed to medium-high once the ingredients are beginning to combine.
- Slowly add the butter while the mixer is on.
- Once all the butter is in, mix on medium-high speed for 4 minutes, stopping to push the butter down with a spatula if it sticks to the sides of the bowl. Do not add extra flour; it’s normal for the dough to look like batter.
- Gather it in the center of the bowl with a rubber spatula, tightly cover the bowl with plastic wrap, and let stand for 45 minutes. This time mostly serves to ensure adequate moisture.
- Use a rubber spatula to gently deflate the dough, and gather it in the center of the bowl again.
- Tightly cover with plastic wrap again, and refrigerate for 18 hours.
- Coat an 8 x 4-inch loaf pan with spray.
- Use a rubber spatula to gently deflate the stiff dough.
- Place the dough in the pan and smooth the top with lightly moistened hands if needed.
- Loosely cover with plastic wrap, and let rise for 1 1/2 to 2 hours, until doubled.
- Preheat the oven to 400°F.
- Carefully remove the plastic wrap and bake the brioche for 10 minutes.
- Lower the temperature to 350°F, and bake for 15 to 20 minutes longer, until it reaches a deep golden brown color on top.
- Carefully remove from the pan, transfer to a wire rack, and let cool completely.