In this recipe, I have used ChatGPT AI to create a brioche bread. I have made vegan brioche many times, but I really wanted to see what would happen with ChatGPT.
Overall, I think the recipe worked. There are four things I would change though:
- I would use more liquid in this recipe (see below). Maybe start out with 25g and see how it goes from there.
- I would use less butter. The recipe uses 30% butter and I feel 25% is more than enough
- I would not add the butter until after the liquid has hydrated the flour. You do not want to hydrate the flour with the butter. You will see that your rolls are not so elastic and soft and will not rise as much.
- I prefer to use fresh yeast instead of dry yeast. If you do this, just remember to double the amount of fresh yeast.
VEGAN BRIOCHE
Using ChatGPT AI I asked it to generate a vegan brioche recipe
Ingredients
- 500 g All Purpose Flour
- 100 g Sugar
- 10 g Instant Yeast
- 150 g Vegan Butter
- 250 g Plant-based Milk
- 7 g Salt
- 1 tsp Vanilla
Instructions
- In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt.
- Add the softened vegan butter to the bowl and use a pastry cutter or your hands to work it into the dry ingredients until the mixture resembles coarse sand.
- In a separate bowl, whisk together the plant-based milk and vanilla extract.
- Gradually pour the milk mixture into the flour mixture, stirring constantly, until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
- Punch down the dough and divide it into 8-10 equal pieces.
- Shape each piece of dough into a ball and place them in a greased brioche mold or a muffin tin.
- Cover the dough with a damp towel and let it rise for another 30-45 minutes, or until it has doubled in size.
- Preheat the oven to 375°F (190°C).
- Brush the tops of the brioche with plant-based milk and bake for 20-25 minutes, or until they are golden brown and cooked through.
- Remove the brioche from the oven and let them cool in the molds or tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious vegan brioche!
Notes
I would use more liquid in this recipe (see below). Maybe start out with 25g and see how it goes from there.I would use less butter.
The recipe uses 30% butter and I feel 25% is more than enough.
I would not add the butter until after the liquid has hydrated the flour. You do not want to hydrate the flour with the butter. You will see that your rolls are not so elastic and soft and will not rise as much.
I prefer to use fresh yeast instead of dry yeast. If you do this, just remember to double the amount of fresh yeast.
Thank you too for reading it. if you get a chance, check out my gluten free bread recipe, it is easily the best gluten-free bread I have ever made, and I am a professional baker
Thank you so much for saying this. I think in these days it is very hard to find any one solution that works the best as there are now so many ways to do things… but, I do love inventing and playing and these brioche rolls are a lot of fun. The longer you let them fermet the softer they are too.. just don’t go too far 🙂