Vegan chocolate chip walnuts hazelnuts Brioche

Brioche is a big part of French culture as are croissants (plain and chocolate ones). However the traditional ones are made with eggs, milk and butter and sometimes even crème fraîche! Needless to say that your hips and tummy will not be as pleased as your taste buds :-) nor will be your health in general.
Cue the vegan brioche! Made with whole foods, fluffy, light, anti inflammatory and delicious (it was gone in less than 48 hours and there are only to of us in this household!)
I will definitely make this again and wake up to this on Christmas morning this year.

Warning: You will need to plan ahead and have some time on your hands as the dough needs to rest twice (2 X one hour)

INGREDIENTS:

Brioche:

370g wholemeal flour

100g cornstarch 

1/2 mug tepid rice milk

1/2 mug tepid aquafaba 

2 tablespoons brown sugar (or maple syrup)

5.5g fast action yeast

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon olive oil

Filling:

4 tablespoons brown sugar

2 tablespoons of melted coconut oil (or non dairy butter)

100g chopped walnuts

100g chopped hazelnuts

100g soaked raisins (in alcohol of choice or just water)

100g chopped dark chocolate or chocolate chips

METHOD:

In a large bowl, mix all of the dry ingredients together. Add the tepid milk, aquafaba and oil and combine until everything sticks together.

Sprinkle a clean surface with flour, turn the dough onto it and start kneading for about 5 to 10 minutes until your dough is nice and smooth. Add a little more flour if needed. 

Grease a large bowl and place the dough ball in it. Cover with cling film and a towel on top. Leave to rest until it has doubled in size (about one hour)

Once rested, turn the dough out onto a floured surface and punch it down. Cut it in 3 equal parts and with a rolling pin, flatten it down in a rectangle shape.

Coat the dough with melted coconut oil or dairy free butter, sprinkle with sugar, add the nuts, raisins and chocolate. Starting with the side closest to you, roll the dough into a long tight roll. Make sure all sides are sealed well (you can use wet fingers) Repeat for the other two rolls.

Take a baking sheet and place on a baking tray. Take your 3 rolls, seal them at the top and carefully start plaiting. Again, seal ends well. Cover with a towel and rest for one hour.

Preheat your oven at 180°C. 

In a small bowl, mix one tablespoon of almond or rice milk with a little oil.

Just before you place your brioche in the over, brush the top with the mixture which will act as a glaze.

Bake for about 25 to 30 minutes until golden brown. 

Carefully, transfer from tray to a baking grid to avoid the bottom from going too brown and let cool.