Vegan Butter Brioche Dough Recipe (with Video)

Prepare and proof the Sweet Poolish
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium heat, whisking constantly, until the mixture reaches 150 F and it has thickened
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
Make and chill the Brioche Dough
1. Knead all ingredients except sugar, salt, and vegan butter on low speed for 5 mins
2. Increase the speed to medium-low and slowly stream in the sugar and salt; knead for a total of 5 mins at this speed
3. Increase the speed to medium and add the butter slowly, one piece at a time; knead for a total of 4 mins
4. Stop the mixer and rest the dough for 2 mins; scrape down the sides of the bowl in the meantime
5. Restart the mixer on medium speed and continue kneading for 8 mins more
6. Perform the "windowpane test" by stretching a small bit of dough between your fingers
7. Place the dough on a small, lightly oiled sheet pan and press it into a rectangle
8. Fold each side into the center and flip the dough over, so the smooth side is up; press it down gently; cover with plastic wrap
9. Proof the dough at 82 F for 1 hour
10. Place the dough in the fridge to chill for at least 2 hours, ideally overnight