Directions

• Brioche Dough
• Make the Tangzhong
  – Whisk bread flour and water in a small saucepan until smooth.
  – Heat over medium, stirring constantly, until thickened to a paste-like consistency.
  – Transfer to a shallow dish, cover with plastic wrap touching the surface, and chill until cool.
• Activate the Yeast
  – In a small bowl, stir soy milk and yeast until dissolved.
  – If using active dry yeast, let stand for 10 minutes before using.
• Mix the Dough
  – In a stand mixer with dough hook, combine bread flour, sugar, agave syrup, salt, mashed sweet potato, and olive oil.
  – Add the yeast mixture and start mixing on low until combined.
  – Increase to medium and knead for until smooth and passes windowpane test.
• Add Tangzhong & Bulk ferment
  – Add the chilled tangzhong to the dough.
  – Knead until fully incorporated, smooth, and elastic.
  – Shape into a ball, place in a bowl, cover, and let rise 1–2 hours or until doubled.
• Vegan Pastry Cream
• In a saucepan, combine plant-based milk (1), sugar, and vanilla paste. Whisk to combine, then bring to a gentle simmer over medium heat.
• In a small bowl, whisk plant-based milk (2), cornstarch, and custard powder until smooth with no lumps.
• When the saucepan mixture begins to simmer, reduce heat to low. Slowly pour in the cornstarch slurry while whisking continuously — the mixture will thicken immediately. Keep whisking until it comes to a boil and starts to bubble, then remove from heat.
• Add coconut oil and whisk until melted. It may look slightly separated at first; keep whisking until fully incorporated, glossy, and smooth.
• Pour the hot cream into a shallow dish and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until firm.
• Cinnamon Filling
• Place all the ingredients in a blender and blend until smooth.
• Assemble & Bake
• Lightly flour the surface, deflate the dough, and roll into a 25 × 40 cm (10 × 16 in) rectangle.
• Whisk chilled pastry cream until smooth and spread over half the dough. Spread cinnamon filling on the other half.
• Take a long edge of the rectangle and roll into a scroll.
  – Cut vertically almost all the way down with scissors at 2.5 cm (1 in) intervals and twist each section to alternating sides, resembling a braid effect.
  – OR simply cut into trapezoid shape with a knife.
• Place on the baking sheet, cover, and proof it 30–60 minutes until doubled.
• Preheat oven to 190°C (375°F). Bake for 13–15 minutes until golden.
• Drizzle with vanilla icing (30g confectioners’ sugar + 6.5g water + 1/4 tsp vanil bean paste), let set, and slice into pieces.