250 g wheat flour (type 405)
30 g BIO PLANÈTE Shea Butter
120 ml soy milk
30 g sugar
15 g fresh yeast
1 pinch of salt
Sprinkle hail sugar to taste
Melt the shea butter slowly in a saucepan at a low heat. Turn off the stove, leave the pot on the heat, and add soy milk, sugar and salt.
Crumble yeast into the warm liquid and dissolve. Stir with a whisk. Put the flour in a bowl, add the mixed liquid whilst still warm and knead to a smooth dough. If the dough does not yet separate from the bowl rim, add some flour (max. 2 tbsp.) and incorporate.
Shape the dough into a ball, cover and lave to rise at room temperature for 1 hour. Knead the dough again and divide into 10 equal pieces. Shape 8 of these into balls and place them in well-oiled brioche or muffin cups.
Shape 8 small balls from the rest of the dough and place on top to create the typical brioche shape. The best way to do this is to make a small indentation in the larger balls of dough with your finger.
Before baking, leave to rest for another 45 minutes at room temperature. Then bake in a preheated oven (fan-assisted 180 degrees) for about 15 - 20 minutes. Remove the lukewarm dough from the cups and leave on a rack to cool.