Baking vegan brioches for fall 🥹🍂

I made these vegan maple pecan brioche so many times this fall 😍
It’s from my new vegan cookbook (but only in French so you’re not interested by it and I’m translating the recipe here for you guys 💕)

But if you want more of my recipes, I’m also the founder of the vegan app « Eline’s Table » 🥹
On android and iOS

Maple Pecan Brioche Twists

Ingredients

For the Brioche Dough
• 125 ml (½ cup) plant-based milk
• 1 tbsp active dry yeast
• 250 g (1 ⅔ cups) all-purpose flour (T55)
• 50 g (¼ cup) sugar
• A pinch of salt
• 65 g (⅓ cup) melted vegan butter or margarine

For the Filling
• 65 g (⅓ cup) vegan butter or margarine
• 65 ml (¼ cup) maple syrup
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 80 g (1 cup) pecans

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Instructions
1. Make the brioche dough:
In a small saucepan over low heat, warm the plant-based milk until it reaches 36–43°C (97–109°F) — about bath temperature. No need for a kitchen thermometer; if it feels warm but not hot to the touch, it’s perfect.
Sprinkle in the yeast to rehydrate. After a few minutes, a foam should form on top, indicating the yeast is active.
2. In a mixing bowl, combine the flour, sugar, salt, the milk-yeast mixture, and the melted vegan butter. Bring the dough together into a ball and knead lightly. Cover with a damp cloth and let rise for 1 hour 30 minutes.
3. Prepare the filling:
In a bowl, mix together the vegan butter, maple syrup, cinnamon, and ginger. Roughly chop the pecans.
4. Preheat the oven to 180°C (350°F).
5. Dust your work surface with flour and roll out the dough into a rectangle of about 20 × 30 cm (8 × 12 in.). Spread the spiced filling evenly over the dough, sprinkle with chopped pecans, and fold the dough in half lengthwise.
6. Cut into 6 strips. Twist each strip, then roll it into a knot. Transfer to a baking sheet lined with parchment paper.
7. Bake for 20–24 minutes, or until golden.