Heat the soy milk with 100 ml water until lukewarm, add a pinch of sugar and stir in the yeast, leave for 10 min until the surface starts to foam slightly, the yeast is now active
150 ml soymilk, 100 ml water, 1 el fresh yeast
Sift flour and salt into the bowl of a stand mixer with dough hook (or a regular bowl if mixing and kneading by hand).
450 g flour, 8 g salt
Take a hand blender and mash the banana together with the sugar, milk/yeast mixture and olive oil.
40 g sugar, 60 g banana (not too ripe), 60 ml olive oil + extra to brush
Now add the milk mixture to the flour and start kneading until, in about 10 minutes, a supple and cohesive dough forms. Lightly oil the bowl and leave the dough, covered to prevent it from drying out, in a warm place for about 1 hour or until it has doubled in volume.
Meanwhile, for the almond ricotta, bring the soy milk to the boil. Remove the pan from the heat and stir in the lemon juice. Leave like this for 10 min. Lumps will form.
1 l soymilk, 4 el lemon juice
Line a sieve with a clean cheese or tea towel and place over a bowl. Pour the mixture into the sieve and leave to stand for 30 min. The liquid will drain out and the solids will remain in the tea towel. Scoop the vegan ricotta out of the tea towel and mix in the lemon zest, tarragon, wild spring herbs, almond butter and celery salt. Season with pepper and additional salt to taste. Leave to cool and stiffen in the fridge.
1 lemon, its zest, 2 sprigs tarragon, 2 hands wild herbs of spring, 3 ½ el almond butter, 1 tl celery salt
Knead the dough briefly and divide into 6 even balls. Divide them into a cake tin lined with baking paper. Cover with a tea towel and leave to rise for another 30 min.
Brush the top of the brioche lightly with soy milk and sprinkle with coarse salt. Bake the brioche in 40-50 min until golden brown and cooked. Leave to cool on a wire rack.
coarse salt
Remove the dark green part of the leeks (save for a broth), wash the leeks and cut into pieces of about 2 cm
2 leeks
Meanwhile, heat a frying pan and toast the almond shavings in it, set the shavings aside once they have turned golden brown. Add the olive oil to the same pan and fry the leek pieces for about 5 minutes. Cover with a sheet of baking paper and a lid and simmer for 5 min. Carefully turn the leek pieces over and cook for another 5 min without a lid or until they are soft and caramelised golden brown. Season with salt and pepper and drizzle with some lemon juice.
3 el olive oil, 2 el almond shavings, 1/2 lemon
Cut four slices of the brioche and toast until golden brown and crispy in a toaster or frying pan. Spread with the almond wildflower ricotta and divide the caramelised leek rounds on top. Garnish with some wild spring herbs and toasted almond shavings. Serve immediately.