As a vegan, brioche made with butter and eggs has been out of the question up until now. But I'd recently come across this post on The Fresh Loaf forum, so I knew a vegan brioche was quite doable. However, this was to be a savoury wrap, which I wanted to make it as tasty as I possibly could - I just used the recipe as a base.
For the last couple of years I've added chopped sun dried tomatoes whenever I've made pizza dough - and I've always included a good glug of the oil from the jar. This makes a wonderfully crisp, crumbly crust - almost like shortcrust pastry. So I decided to use the same oil - which was mostly sunflower oil, with a little olive oil - for the brioche dough.
The procedure for any brioche is to make the dough first, then, once the gluten has formed, knead in whatever fat you are using.
Here's the dough I made:
160g white bread flour
1 stock cube, crumbled
1 rounded teaspoon of curry powder
1/2 teaspoon mixed herbs
4 s-d-tomatoes chopped small
Yeast liquid made with:
10g fresh yeast
20g tomato puree
70g lukewarm water
1 dessertspoon vegan pesto
25g extra virgin olive oil (I probably didn't need this!)
Mixed into a dough and kneaded until smooth.
Then 80g of the oil from the jar of s-d-tomatoes was poured into the bowl and incorporated into the dough - with difficulty, I have to say. After a couple of minutes squeezing and turning repeatedly, it was pretty ragged and I began to think I'd used too much oil. But I persevered and suddenly it became like a ciabatta dough - neither a batter or a dough, but somewhere in between. At this stage I added a further 25g of flour and, after a bit more kneading and squishing (to use the technical term! :) ), I brought it onto the worktop and I was able to begin rolling it out. It was a very wet dough and after a couple of attempts I realised I'd be better rolling it out on some baking parchment, which was what I did. Flouring it liberally, I managed to get it to the size I required, covered the dough with thinly sliced mushrooms
and gently folded the dough over the haggis.
|First two folds, using the baking parchment to lift the dough over the haggis|
|All is safely gathered in!|
|And here it is, after 20 minutes at 200C|
|Divided in two, half for dinner tomorrow, the rest went in the freezer|