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Pan Brioche




Type 00 wheat flour

125 oz

Manitoba flour

125 oz


125 fl oz

White sugar

50 oz

Sunflower oil

30 fl oz

Grated lemon peel

2 spoons


1 teaspoon

Vanilla bean

1 unit

Dry brewer's yeast

3 oz

Desserts from Italy

Pan Brioche

Pan Brioche

vegan with gluten

ready in

4 hours 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pan Brioche

A brioche bread without eggs, butter and milk that has nothing to envy to the classic version and that is also very easy to do.

Pan Brioche step 1

step 1

In a mixer insert the flour, sugar, baking powder, water, oil, the seeds of the 1/2 vanilla bean, the zest of a lemon and the salt.

Pan Brioche step 2

step 2

Knead at low speed until you get a well-mixed and elastic dough that comes off easily from the bowl, it will take about 5-6 minutes.

Pan Brioche step 3

step 3

Put the dough in a lightly oiled bowl and let it rise well covered. To help the leavening, put the dough in the oven turned off preheated to 50 ° C with light on, it will take about 2 hours.

Pan Brioche step 4

step 4

Resume the dough, deflate it with your hands and place it on a lightly floured pastry board. Divide the 6 pieces. Stretch each piece with your hands.

Pan Brioche step 5

step 5

Fold in an envelope and then roll each piece of dough onto itself in order to have 6 loaves.

Pan Brioche step 6

step 6

Put the loaves in the plumcake mold lined with baking paper. Let rise again inside the oven preheated to 50C ° covered with a cloth for about 1 hour and a half.

Pan Brioche step 7

step 7

Brush with a little vegetable milk and bake in preheated oven at 180C ° static for about 30-35 minutes, until the brioche is golden.

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