This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Don’t worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum.
INGREDIENTS
Sponge
– 2.25 oz bread flour
– 2 tsp instant yeast
– 4 oz lukewarm soy milk
Dough
– 8 oz very cold margarine
– 6 oz cooked pumpkin, cold (see note below*)
– 4 oz cold soy milk
– 4 oz lukewarm soy milk
Dough
– 8 oz very cold margarine
– 6 oz cooked pumpkin, cold (see note below*)
– 4 oz cold soy milk
– 16 oz bread flour
– 2 tbsp sugar
– 1/2 tsp salt
– 1 tsp xanthan gum (optional)
– 2 tbsp sugar
– 1/2 tsp salt
– 1 tsp xanthan gum (optional)
Filling
– 2 tbsp cooked pumpkin, cold
– 1 tbsp margarine
– 1/2 cup brown sugar
– 2 tsp cinnamon
– 1 tsp ground ginger
– 1/4 tsp nutmeg
– 1/8 tsp allspice
Icing
– 2 tbsp soy milk (more if needed)
– 1 1/2 c icing sugar
METHOD
METHOD
Sponge
1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins.
Dough
1. Measure out the margarine and place it in the freezer.
1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins.
Dough
1. Measure out the margarine and place it in the freezer.
2. Add pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins.
3. Using the paddle attachment on a mixer, add in 1/4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft.
4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook.
4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook.
5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.
6. On baking day: Line a large baking sheet with parchment paper. Roll/pat the dough on a well-floured surface into a 18″ x 14″ rectangle. Flour the top of the dough if needed.
7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1″ space on the long side.
8. Roll up along the ling edge, ending at the 1″ space. Cut into 12 1.5″ pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet.
9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size.
10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden.
11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed.
12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating.
*NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes.
