Easter is around the corner, so it’s time to dive into the veganising of all things brunchy, eggy and bready. So this time we veganised the popular Japanese Hokkaido Milk Bread for you, which is quite similar to the French Brioche or Dutch Duivekater. Delicious with just a lick of vegan butter, a dollop of marmalade, or let’s go crazy, chocolate sprinkles. Whatever floats your boat. The secret to the fluffy texture is making a tangzhong first, which is a water and flour based cooked paste. This is your egg-replacer, ‘cause let’s face it, eggs are just so out of season. With this paste you will create a pillowy, yeasty goodness. Perfect to stuff your face with.
By the way, if you’re looking for vegan ‘eggy’ dishes to brighten up your Easter brunch, look at this gorgeous omelette or delicious eggless scramble.
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