Vegan Brioche con la Granita
This recipe pairs a light, fluffy vegan brioche with a refreshing lemon granita, a classic Sicilian breakfast. The brioche is subtly sweet, complementing the icy, tart granita beautifully. It's a delightful and unique way to start your day.
An original recipe by Forkin
- Total time
- 9 hr 25 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
brioche
- 300 gall-purpose flour
- 50 gsugar
- 7 gactive dry yeast
- 120 mlwarm plant milk, (about 40°C)
- 60 gvegan butter, melted
- 40 gplant-based yogurt, plain, unsweetened
- 0.5 tsplemon zest
- 0.5 tspsalt
- 15 mlaquafaba, for egg wash
- 1 tbspsugar, for egg wash
granita
- 500 mlwater
- 200 gsugar
- 250 mllemon juice, freshly squeezed
- 1 tsplemon zest
Equipment
saucepan · freezer-safe dish · fork · parchment paper · large bowl · wire rack · baking sheet · whisk · oven
The method
Step by step
- 1
For the granita, combine the water and sugar in a saucepan over medium heat.
About 5 min
Cook’s note: Stir until the sugar is fully dissolved to create a simple syrup.
- 2
Remove the syrup from the heat and let it cool completely.
About 30 min
- 3
Once cooled, stir in the lemon juice and lemon zest.
- 4
Pour the mixture into a shallow freezer-safe dish and place it in the freezer.
- 5
After 30-45 minutes, use a fork to scrape the ice crystals from the edges towards the center.
About 5 min
Cook’s note: Repeat this scraping process every 30-45 minutes for at least 3-4 hours, or until the granita has a flaky, icy texture.
- 6
For the brioche, in a large bowl, whisk together the warm plant milk, sugar, and active dry yeast.
About 2 min
Cook’s note: Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 7
In a separate bowl, combine the all-purpose flour, salt, and lemon zest.
About 1 min
- 8
Add the melted vegan butter and plant-based yogurt to the yeast mixture, stirring well.
About 1 min
- 9
Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
About 2 min
- 10
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be soft but not overly sticky.
- 11
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
About 2 hr
- 12
Gently punch down the risen dough and divide it into 4 equal pieces.
About 1 min
- 13
Shape each piece into a round bun.
About 5 min
Cook’s note: For classic brioche, you can also form a 'tête' (small ball on top) by pinching off a small piece and placing it on top of the larger ball.
- 14
Place the shaped brioche buns on a baking sheet lined with parchment paper, leaving space between them.
About 1 min
- 15
Cover the buns loosely with plastic wrap or a kitchen towel and let them rise for another 45-60 minutes, or until visibly puffy.
About 1 hr
- 16
Preheat your oven to 180°C (350°F).
About 15 min
- 17
Whisk together the aquafaba and sugar for the vegan 'egg wash'.
About 1 min
Cook’s note: This will give the brioche a golden shine.
- 18
Gently brush the tops of the risen brioche buns with the aquafaba wash.
About 1 min
- 19
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: An internal temperature of 90-95°C (195-205°F) indicates doneness.
- 20
Let the brioche cool on a wire rack.
About 20 min
- 21
Serve the cooled brioche buns sliced open with generous scoops of the lemon granita.
Cook’s note: Enjoy immediately for the best experience!
Keep it good
Store leftover brioche in an airtight container at room temperature and granita in the freezer.
Reheat brioche gently in a toaster oven or microwave; granita does not require reheating.
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