Vegan Brioche Vendéenne with Coconut Oil

In the bowl of a stand mixer, whisk together the flour, instant yeast, caster sugar and salt, keeping the salt and yeast on opposite sides of the bowl. In a separate jug, combine the aquafaba, lukewarm oat milk, vanilla extract and orange blossom water and stir briefly.

Fit the stand mixer with the dough hook. Pour the liquid mixture into the flour and mix on low speed for 3 minutes until a shaggy dough forms, then increase to medium speed and knead for 6 minutes until smooth, elastic, and pulling cleanly away from the sides of the bowl.

With the mixer still running on medium speed, add the cold coconut oil cubes one at a time, waiting until each piece is fully incorporated before adding the next. Once all the fat is added, continue kneading for 8 minutes until the dough is glossy, supple, and passes the windowpane test.

Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover tightly with cling film. Refrigerate for 12–16 hours. This slow, cold proof develops the flavour and makes the dough easy to braid.

Remove the dough from the refrigerator and leave it at room temperature for 30 minutes. Divide the dough into three equal portions (approximately 330 g each) and roll each into a rope about 45 cm long, tapering the ends slightly.

Pinch the three ropes together at the top and braid them into a tight plait, tucking the ends firmly underneath. Place the braid on a parchment-lined baking tray and cover loosely with a clean kitchen towel or oiled cling film. Leave to prove at room temperature for 2–3 hours until nearly doubled in size and pillowy to the touch.

Preheat the oven to 180°C fan (200°C conventional / gas mark 6). Whisk together the oat milk, maple syrup and caster sugar to make the glaze. Brush the brioche generously and evenly with half of the glaze, taking care not to deflate the dough.

Bake for 15 minutes until the top is beginning to turn golden, then brush with the remaining glaze and continue to bake for a further 12–15 minutes until the brioche is a deep, lacquered chestnut brown and sounds hollow when tapped on the base. Check with an instant-read thermometer that the internal temperature registers 93–96°C.

Transfer to a wire rack and leave to cool for at least 30 minutes before pulling or slicing — cutting too early will cause the crumb to compress and become gummy.