Brioche de Limoux Sustainable

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7 Aug 2023

Celebrate the holiday season in a more sustainable way by opting for a plant-based version of brioche de Limoux. Can a brioche be made without eggs and butter? The answer is yes! Thanks to Puratos technologies like Easy Soft’r Plant-Based, we have crafted for you a 100% plant-based festive brioche recipe.

Ingredients

Brioche

Cream

Mix the sugar and the CPT with a small quantity of Soja milk. Heat the Soja milk until just boiling, add to the preparation and whip. Put again on the heater until just boiling. Pour on a tray with clean film, cover and freeze for 10'. Reserve in the fridge till "Final Layout" step.

Working Method

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Brioche de Limoux Classix

Discover this classic recipe that holds a significant role in the Epiphany/3kings day celebrations in Southern France.

Brioche de Limoux Creative

Unleash your creativity with brioche de Limoux! In this creative versions of the festive brioche originating from Southern France, discover how you can transform its shape, taste, and texture

Brioche de Limoux Health & Well-Being

Learn how to make a healthier version of the brioche de Limoux, the festive brioche originated from Southern France.

Strong Flour		1000
Water		500
Sugar		150
Fresh Yeast		30
Orange Zest		10
Lemon Zest		10
Mimetic Incorporation		350
Easy Soft'r Plant-Based		100
Easy Soft'r Plant-Based		100
Intens Melting		10

Soja Milk		1000
Sugar		200
CPT		100

Mixing (Spirale)		Mix 10' slow without the Mimetic and 10' slow again with. Add the Zest 1' before the end.
Dough T°C		26°C
Bulk Fermentation		Overnight at 4°C.
Scaling and Pre-shaping		Divide 430gr dough pieces and shape round. Give a resting time of 30' in the fridge. Roll out into circles of 30cm.
Final Layout		Mix 250gr of cream together with 650gr of candied fruits. Pipe 150gr around the edge of the circle (5cm fron the edge). Fold the oustide dough circle over the cream and seal. Cut a cross in the middle and fold over the ring of dough. Shape well to get an evenly shape.
Final Fermentation		180' at 30°C and 85% humidity.
Decoration		Brush with Sunset Glaze Easy Plus and decorate with candied fruits and pearl sugar.
Baking		Deck oven: Top T°C: 180°C, Deck T°C: 180°C Time: 25' Damper: Close
Cooling		When the core temperature is at 36°C pack in plastic bags to keep them fresh.

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