Dry ingredients:
200g Potato starch
70g Tapioca starch
130g Rice flour
30g Sugar
10g Dextrose
15g ANGEL MIX 3.0
15g Psyllium husk powder
15g Fresh baker's yeast
4g Salt
0.10g Kala Namak - Black Salt (Opt.)
1g Turmeric powder (Opt.)

Liquids:
360g Water or unsweetened plant-based drink
20g Sunflower oil

To complete:
50g Spreadable margarine

Combine the dry ingredients in the bowl of a stand mixer. Using the paddle attachment (or flat beater) at medium speed, gradually add the liquids. Increase the speed and continue mixing for 7–8 minutes.

Towards the end of mixing, add the soft margarine and continue mixing until it is completely incorporated and the dough is smooth, homogeneous and firm. From time to time, stop the mixer, scrape down the sides of the bowl and bring the dough back towards the centre using a spatula. It is important to mix the dough thoroughly until it has an even, lump-free consistency.

Transfer the dough onto a work surface lightly dusted with rice starch and briefly knead it by hand. Divide the dough into two equal portions.

Shape each portion into a compact, even log, approximately the length required for the mould. Place the two dough pieces into their respective greased moulds, distributing them evenly.

Cover and leave to proof until the dough is well risen and has reached the desired level.

Once proofed, bake according to the recipe instructions. When baked, remove the brioche loaves from the moulds and transfer them to a wire rack. Allow them to cool completely before slicing and serving.

The brioche loaves can be stored at room temperature in an airtight container for approximately 2 days. For longer storage, it is recommended to freeze them once baked, preferably already sliced, so that you can take out only the amount needed each time. They can be stored in the freezer for up to 30 days.

Once thawed, the slices can be eaten at room temperature or gently reheated.

Why spreadable margarine? A spreadable margarine, thanks to its soft consistency, incorporates more easily into the dough and contributes to a softer and more pleasant finished product, even at room temperature. Margarines specifically formulated for shortcrust pastry or laminated products are generally firmer and designed to maintain a more stable structure during processing. In a dough like this, a softer margarine can therefore be more suitable when aiming for a particularly pleasant final consistency. In our case, we used a margarine composed of 75% sunflower oil and 5% coconut oil, achieving an excellent result. The composition of the margarine can naturally influence the final result, but this type proved particularly suitable for our dough.

Kala Namak, also known as Indian Black Salt, is characterized by a particular sulphurous note reminiscent of egg. In this recipe, it is used in a very small quantity, not to add saltiness, but to enrich the aromatic profile of the dough and give the final product a delicate note that recalls egg. The dose used is 0.06g/0.10g per 400g of flour. It is important not to exceed this: its aroma is very intense, and at higher dosages, it can easily become too prominent and take on an unpleasant sulphurous note.

For a drier final result, bake as indicated for 28 minutes, then slightly open the oven door to allow residual moisture to escape and better dry the edges of the brioche, and continue baking for another 7 minutes.

Turmeric is used to give the dough a yellow color; you can omit it or replace it with natural powdered food colorings.

Of course – as with all our recipes – this is also a starting point: flavor the dough with spinach powder or tomato powder to obtain colorful and tasty loaves, suitable, for example, for a buffet of tasty and colorful vegan sandwiches! Let your imagination inspire you!

To limit or eliminate the formation of air bubbles inside the product, you can slightly increase the hydration of the dough. Before proofing, it is also advisable to gently tap the mold on the work surface to help release any excess air bubbles. Finally, it is particularly important not to over-proof: the Pan Brioche should be baked when it is still slightly "under-proofed," rather than when it is fully proofed. This helps to achieve a more regular internal structure and reduce the risk of cavity or bubble formation during baking.