Bun

AVERAGE

8 to 20 Cooking time

For persons

500g T45 flour

10g salt

60g of sugar

15g baker's yeast

200g of margarine

50g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

350g of water

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Soft Vegan Brioche – Professional Recipe with Yumgo Whole Egg

A homemade brioche that’s light, fluffy, stringy, and 100% plant-based? Absolutely possible thanks to Yumgo Whole Egg, the ideal egg substitute for a well-developed dough with perfect texture. Here’s a simple yet professional recipe designed to deliver consistent and indulgent results.

Steps to Prepare Vegan Brioche

In the bowl of a stand mixer, pour in the water (at the appropriate temperature, see below), then add the crumbled yeast.
Next, add: flour, sugar, salt and Yumgo Whole Egg Powder.
Start mixing on low speed, then gradually increase to medium speed.
Knead for about 10 minutes, until the dough becomes smooth and homogeneous.
Switch back to low speed and add the plant-based margarine, cut into small pieces.
Once fully incorporated, increase the speed again until the dough completely pulls away from the sides of the bowl.

Dough Temperature & First Fermentation

Target dough temperature: minimum 24°C (75°F)

If the dough temperature is below 24°C: Let the dough rest for 40 minutes at room temperatureDegas the doughRefrigerate for 2 to 3 hours
If the dough temperature is 24°C or above: Place the dough directly in the refrigerator

Shaping & Proofing

Shape the dough as desired (braids, rolls, individual molds, etc.).
Allow to proof for 2.5 to 3 hours at 28°C (82°F) in a warm environment or proofing cabinet.
Before baking, brush the brioche with a vegan glaze made from soy milk, oil, and sugar for a shiny golden finish.
Bake according to your usual size and format, adjusting baking time and temperature as needed.

Chef’s Tip

Maintain a base temperature between 54°C and 56°C (129–133°F) — calculated as the sum of the room temperature, flour temperature, and water temperature — for optimal fermentation.

For the vegan glaze, mix soy milk, oil, and sugar together before brushing onto the dough.

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