Vegan rhubarb brioches

Vegan rhubarb brioches

Total: 3 hr 5 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 424 kcal
, Fat: 14 g
, Carbohydrate: 61 g
, Protein: 10 g

Ingredients

9 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g zopf flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
50 g vegan butter, cold, cut into pieces
2 dl soya cream
1 dl water

Filling

400 g frozen rhubarb, slightly defrosted
100 g frozen raspberries, slightly defrosted
150 g sugar

To shape

60 g shelled ground almonds
½ dl soya cream

To bake

icing sugar, to dust
WE NEED Shopping List Purchase ingredients now

Utensils

One square springform pan(20 x 20 cm), lined with baking paper

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the vegan butter, soya cream and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the rhubarb, raspberries and sugar in a wide pan, bring to the boil, then boil fast for approx. 15 mins. while stirring. Set aside the mixture, leave to cool.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Set aside 5 tbsp of filling, spread the remainder of the filling on top, leaving a border of approx. 1 cm all the way around, sprinkle with the almonds. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 9 pieces using a bread knife. Place the pieces of dough in the prepared tin, cover and leave to rise again for approx. 30 mins. Brush the brioches with the soya cream.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack, dust with icing sugar, serve lukewarm with the reserved filling.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.