Fall Recipes 
Every holiday season, as the twinkling lights adorn the bustling streets of NYC and steaming cups of hot cocoa become the accessory of choice, I find myself inspired to create something uniquely festive for the breakfast table. It’s a cozy, delightful time of year when my fire escape—if you can believe it—actually feels magical, draped in a soft blanket of powdery snow. This year, I’ve been particularly enchanted by the vivacious pairing of cranberry and orange, which remind me of the vibrant holiday ornaments and the crisp winter air.
While traditional brioche is a no-go for us vegans because of its reliance on eggs and butter, I’ve crafted an entirely plant-based version of this soft, luxurious bread that brings the same joy and sumptuousness. The idea is to wake up on Christmas morning, with Zelda snuggled close by, to the aroma of freshly baked brioche rolls filled with bursts of citrusy orange and tangy cranberries. And let me tell you, the creative process of getting this recipe just right has been as whirlwind and exciting as a snowball fight in Central Park!
The secret to a perfect vegan brioche lies in the ingredients and mixing technique. I use plant-based milk (soy milk works great for its protein content), vegan butter, and a touch of sugar to feed the yeast and set the stage for a fluffy, tender crumb. First, I warm the milk to just the right temperature—warm but not too hot, lest it kills the yeast—then blend it with active dry yeast and a teaspoon of sugar to kickstart the yeast activation.
Along with using quality bread flour for its higher protein content, which helps in gluten formation, ensuring our brioche is feather-light, I also employ a technique typical in brioche making: the addition of fats after developing some gluten. By adding softened vegan butter gradually after mixing the initial dough, it allows us to maintain gluten development while still achieving that incomparably soft, indulgent texture. The dough is then left to rise twice, first until doubled in size, then again in the roll shapes, ensuring each bite is perfectly pillowy.
The filling of these rolls is where festive flavors truly come to life—a vibrant, cheerful mix of fresh cranberries and orange zest, tossed with just a hint of cinnamon and brown sugar for depth. I like to chop the cranberries roughly; this way, they distribute more evenly and their tart juiciness can really soak into the dough. For the orange zest, it’s best to use fresh oranges; not only do they provide the zest, but the squeezed juice can be used to sweeten the cranberry mixture naturally.
After spreading the dough out into a rectangle post-first rise, I sprinkle this ruby-red and zest-laden mixture generously over the surface, then roll it all up tightly into a log. Slicing this log into rounds and giving them a second proof let those flavors meld beautifully. It’s like each slice gets its own little infusion of holiday spirit!
When it’s time to bake, I pop the rolls into a preheated oven and watch as they turn golden and fabulous—this is always the most tantalizing part! Baking at 375°F (190°C) for about 25-30 minutes does the trick. Once out of the oven, I drizzle the rolls with a simple glaze made from powdered sugar and orange juice. This adds an extra layer of sweet citrus sparkle that makes these brioche rolls truly irresistible.
Serving them is a joy in itself. Imagine, if you will, gathering around a Christmas morning table, your loved ones’ eyes lighting up at the sight of these golden, cranberry-studded jewels. Serve them warm, with a pot of freshly brewed coffee or a mug of spiced apple cider. As Zelda looks on hoping for a crumb to drop, we dig into the rolls, each bite a melange of tangy, sweet, and buttery flavors—Christmas encapsulated in a delightful vegan treat.
Crafting these cranberry orange brioche rolls is more than just baking—it’s about creating memories, about the warmth and joy of sharing. These little rolls, bursting with the flavors of the season, are my way of giving a piece of my heart. Enjoy, and happy holidays!
