Blueberry and lemon brioche muffins- VEGANMOFO 2012

The most popular recipe on my blog appears to be my vegan brioche rolls recipe, so I thought it would be cool to post a variation of the recipe for veganmofo. So I made some vegan brioche muffins, you can customise them with whatever firm berries you like! Also great with nuts and dried fruits instead of fresh blueberries, the recipe may only make six but they are well worth making!

bluberry lemon vegan brioche muffins
Sponge mixture:
1/4 cup tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast

The dough:
zest of two lemons
1 tbsp lemon juice
1 1/4 cup plain flour
1/4 cup soy flour or gram flour if you cant find soy flour
2-4 tbsp soy milk
scant 1/4 cup golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine– whatever one you think tastses the most “buttery”

1 1/2 cups fresh firm blueberries

Glaze:
1 cup icing sugar
1 tbsp lemon juice
1/2- 1 tbsp soy milk

Method:
Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients. Sift in the plain flour and soy flour and add the soy milk, lemon juice, lemon zest, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoon at a time, until well incorporated and you have a nice wet dough. Knead only for about 2 minutes, just in the bowl, its only to ensure everything is combined well. Rise for 2 hours on the counter. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight). In the morning remove from the fridge and sprinkle the blue berries into the bowl over the dough. carefully punch down the dough and fold the edges of the dough over to combing the blueberries, separate the dough into 6 separate pieces and place each bit of dough in a separate hole of a jumbo muffin tray that has been lined with muffin liners. Rise for approx 1 1/2 hours bake in an oven that has been preheated to 180c/350f and bake for 20-25 minutes.
Cool completely on a wire rack then mix together the glaze ingredients carefully in a mixing bowl, drizzle over the muffins and enjoy!
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11 thoughts on “Blueberry and lemon brioche muffins- VEGANMOFO 2012

  1. oh alexanderwillowharvey you are blazingly brilliant! I didn’t know you had a brioche recipe, and now this berry-studded lemon-tingled brioche too! I can’t wait to try it. My dad was a fabulous cook but the only bread he ever made was brioche. I still remember watching him carefully follow the instructions and smelling the baking loaf and eating the first piece slathered in butter…it’s one of my favorite Dad memories. 🙂
    Thanks so much for the recipes…Happy MoFo!

  2. You need to get your derrière down and sign up for Britain’s next great baker pronto young man… you will win hands down! Seriously…go apply Alex, you are the bees knees without the honey and butter 🙂

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