Patisserie Masterclass│Vegan Cheese Pesto Brioche (How To Make) #VeganBaking

Vegan Brioche Buns Pesto and Cheese –

Hello and Welcome To Uncle Lou’s Kitchen today we’ll be showing you how to make Vegan Pesto Cheese Brioche buns, these are simply DIVINE!

I’ve brought in a very special guest for this Vegan Cooking Masterclass
Ziv Sandler from Seeds Vegan who will be teaching you how to bake like a pro!

I saw Seeds Vegan make this basil cheese bun recipe on Instagram and I immediately reached out as I am travelling. I got a wonderful reply from Ziv the owner who kindly agreed as he has incredible vegan food on his page to share one of his best sellers.

I’m not too much of a baking guy myself so having him on really was beneficial, I’m sure you will learn a lot of professional techniques here.

I really hope you enjoy this video as much as I did making it.

You can find Ziv on
Instagram @SeedsVegan
Facebook: Vegan Seeds.
Website: www.veganseeds.co.il

He’ll be checking so be sure to show him some love!

Remember, if you like VEGAN and VEGETARIAN food, please like and subscribe!

Recipe:
12 pieces
Dough ingredients:

250 gr cold water
30 gr sugar
7 gr salt
410 gr flour
4 gr gluten
10 gr dry yeast
75 vegan butter
+50 gr vegan butter to spread
Sesame seeds for decoration

Basil spread
1 large potato, boiled
2 basil bouquet
2 garlic cloves
50 gr canola oil
30 gr breadcrumbs
Salt

Cashew coconut cheese
100 gr cashew, soaked for 2 hours
200 gr coconut cream
100 gr water
50 gr lemon juice
15 gr nutritional yeast
15 gr corn starch
4 gr agar agar
6 gr salt

Instructions:
1. Making the dough:
In a mixer bowl, place flour, yeast, sugar, gluten, water. Mix in slow speed for 3 minutes.
2. Add salt and the 75 gr vegan butter , gradually increase to medium high speed for another 6 minutes. Scrape the bowl and gently oil the dough. Let it proof for 15 minutes or until reaches 150% of initial volume
3. Flatten the dough on a tray, lightly oil the surface and cool in a freezer. ( great time to make the filling)
4. Set the rest of the vegan butter to soften at room temperature
5. Flatten the dough to a rectangular, spread the butter in a fine layer all over the dough. Roll the dough to a tight roll, set back in the freezer.
6. Making the cheese: in a small pan, place coconut cream, nutritional yeast, agar agar and salt . Bring to a boil.
7. Blend together the cashew, water, lemon juice and corn starch to a smooth paste.
8. Pour the cashew paste to the pan and bring to a boil again, constantly whisking.
9. Pour to a low pan or plastic box and set in the fridge till firm
10. Making the basil spread: place all ingredients in a food processor and blend till smooth , use pulses and scrape the bowl as many times as necessary. Be aware of not over processing and making the paste gooey
11. Making the pastries: divide the roll of dough to 12 discs. Flatten each disc to a thin ellipse shape.
12. Spread the basil paste, cut 4-5 long parallel cuts along the dough, making sure you’re not reaching the edge.
13. Grade the cheese on top of every pastry, screw-roll every pastry to a tight roll and tie each roll. Dip in sesame seeds. In a baking tray on a baking sheet Let proof till doubled in size. Pre heat oven to 220C, start baking at 200C for 6 minutes, rotate the tray and bake for another 6 minutes at 180C.

#VeganBaking #VeganPatisserie #VeganBuns #VeganPesto #VeganCheese #UncleLou

Music courtesy : Vlog Music – Modern Middle East Royalty Free
Thumbnail credit 123freevectors.com

———————————-
Intro (00:00)
Dough Recipe (00:39)
Pesto Recipe (02:05)
Vegan Baking Cheese Recipe (03:25)

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unclelouskitchen@outlook.com