I don't know what's gotten into me lately but I have been canning, preserving and pickling summer fruits and vegetables like a madwoman. I've had to head to the container store on more than one occasion to buy new risers for my pantry to accommodate my growing collection of jams, preserves, chutney's, sauces and pickled veggies. But what's a girl to do with row after row of summer treats? I've gotten bored w/spooning preserves over coconut ice cream, biscuits for breakfast, lunch and dinner slathered in blackberry port jam (who am I kidding I could never get tired of this) and waffles with coconut whipped cream piled high with strawberry preserves.
Just when my brain couldn't think of a thing left to do with all these summer fruits Celine from Have Cake Will Travel invented a bit of vegan genius. Vegan Brioche bread! For those of you who have ever attempted to veganize brioche you know it is a feat not taken on by the meek or weary. I've tried it thrice myself with failures every single time. Since stumbling upon her recipe a couple weeks ago I've made brioche not once, not twice but three times the last time making a double batch so I could make brioche waffles and mini brioches which I stuffed full of blueberry spiced jam and devoured every morning this week for breakfast. The waffles actually freeze incredibly well so I can enjoy those for weeks to come.
I beg of you, if you do nothing else with the rest of your year - make this brioche! Now there is one word of caution. This bread does take a bit of time to make, and by a bit of time I mean at least a day so you do need to plan ahead. It's not super labor intensive but the dough does require 6 to 18 hours of standing time in the fridge and then another 2 hours of rising time before you start the baking process so it's a great bread to make on the weekends. I usually start on a Saturday morning. Take the dough out the fridge Sunday morning, let it rise while I'm running errands or making brunch and then bake it up. The actual baking time on the brioche is only about 30 minutes total so all in and it's really super easy to put together. Because of the amount of time it takes to set and rise I think I will always make a double batch. The recipe only calls for 1/2 cup canned coconut milk so doubling the recipe also allows me to use nearly a whole can of coconut milk without having to think of something to do with the rest of it. When doubling the recipe I still make it in two separate batches not one big batch. I don't want to rock the boat too much. Usually I go rouge on a recipe and start improvising but this one is so perfect as it is I couldn't imagine doing it any other way than how it's written. Please please please head over to Have Cake Will Travel and try this awe inspiring recipe!
Photos re-posted with permission from Celine Steen at Have Have Will Travel
Just when my brain couldn't think of a thing left to do with all these summer fruits Celine from Have Cake Will Travel invented a bit of vegan genius. Vegan Brioche bread! For those of you who have ever attempted to veganize brioche you know it is a feat not taken on by the meek or weary. I've tried it thrice myself with failures every single time. Since stumbling upon her recipe a couple weeks ago I've made brioche not once, not twice but three times the last time making a double batch so I could make brioche waffles and mini brioches which I stuffed full of blueberry spiced jam and devoured every morning this week for breakfast. The waffles actually freeze incredibly well so I can enjoy those for weeks to come.
I beg of you, if you do nothing else with the rest of your year - make this brioche! Now there is one word of caution. This bread does take a bit of time to make, and by a bit of time I mean at least a day so you do need to plan ahead. It's not super labor intensive but the dough does require 6 to 18 hours of standing time in the fridge and then another 2 hours of rising time before you start the baking process so it's a great bread to make on the weekends. I usually start on a Saturday morning. Take the dough out the fridge Sunday morning, let it rise while I'm running errands or making brunch and then bake it up. The actual baking time on the brioche is only about 30 minutes total so all in and it's really super easy to put together. Because of the amount of time it takes to set and rise I think I will always make a double batch. The recipe only calls for 1/2 cup canned coconut milk so doubling the recipe also allows me to use nearly a whole can of coconut milk without having to think of something to do with the rest of it. When doubling the recipe I still make it in two separate batches not one big batch. I don't want to rock the boat too much. Usually I go rouge on a recipe and start improvising but this one is so perfect as it is I couldn't imagine doing it any other way than how it's written. Please please please head over to Have Cake Will Travel and try this awe inspiring recipe!
Photos re-posted with permission from Celine Steen at Have Have Will Travel
