Vegan Easter brioche
400 g whole wheat flour and more for kneading
180 g brown sugar
200 ml of coconut milk
½ teaspoon of natural vanilla extract
1 pinch of salt
120 ml of neutral oil (rapeseed in my case)
40 g dried cranberries
25 g of fresh yeast
Brown sugar to decorate
Dissolve the yeast with the sugar, flour and a little warm water. Cover and let rise in a warm place.
In a deep bowl, sift the flour and mix it with the sugar and salt. Stir to distribute the dry ingredients evenly. Add the vanilla, baking powder, 70 ml oil and the coconut milk (heated). Work the mixture with your hands until you get a soft dough. Then begin to incorporate the remaining oil doing it gradually, spoonful for spoonful. Knead until the oil is completely absorbed.
Cover the dough and let rest in a warm place for 1-2 hours, the time it rises and doubles in volume. Knead the dough again adding a little extra oil and the dried cranberries. Give it a preferred shape and place in an ovenproof dish. Let rest and rise again. Finally, brush it with oil and sprinkle with brown sugar.
Bake the vegan brioche in the oven at 180°C until golden and cooked inside. Cool on a wire rack before cutting and serving.