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Buttery golden vegan brioche loaf on a serving board.
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4.92 from 91 votes

Buttery Vegan Brioche

This buttery vegan brioche bread has a fluffy and tender crumb that melts in your mouth. It's made with only 7 simple pantry ingredients and is egg-free and dairy-free!
Prep Time10 minutes
Cook Time35 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Cuisine: French, Vegan
Servings: 10
Author: Anthea

Ingredients

Vegan Brioche Bread

To glaze

  • 3 tablespoons maple syrup, or any other light-coloured liquid sweetener

Instructions

Knead the dough:

  • EASY METHOD: Add all the ingredients (except the maple syrup) to the bowl of a stand mixer with the dough hook attachment. Knead for 10 minutes or until the dough is smooth, soft and elastic. You can also mix the ingredients in a large bowl then knead the dough on a floured surface, but it will take a little longer. The dough is ready when it's smooth and tacky but comes away from the sides of the bowl. If your dough is too dry, add a little more dairy-free milk and knead well.
  • ADVANCED METHOD: Add all the ingredients except the butter and maple syrup to a stand mixer with the dough hook. Knead until the mixture is well combined (at least 5 minutes). If your dough isn't coming together, add a little dairy-free milk. While the dough is kneading, gradually add the butter, around 3 tablespoons (40g) at a time. Knead until the dough is very smooth and comes away from the sides of the bowl (at least 15 minutes).
  • Place the dough in a clean bowl and cover with a tea towel. Let the dough rest in a WARM spot for at least 1 hour or until it doubles in size (note 4).

Shape the vegan brioche:

  • Line an 8-inch (20cm) loaf pan with parchment paper or dust with flour.
  • Divide the dough into 4 equal portions, shape each into a ball and arrange them in your loaf pan. Cover the loaf pan with a tea towel and leave it in a warm spot to rest for at least 1 hour. The dough should grow by 50% - 100% and become puffy again.

Bake the vegan brioche:

  • When you're ready to bake, preheat the oven to 180°C (350°F).
  • Bake the brioche for 30-40 minutes or until the top is deep golden brown. The loaf is fully cooked when you can tap the bottom of the loaf and it sounds hollow. If you poke a skewer in the middle, it shouldn't collect any raw dough. If your brioche is browning too quickly but is not baked through, reduce your oven to 160°C (320°F) and tent the brioche with aluminum foil.
  • While the brioche is still hot from the oven, brush the top with maple syrup. Rest the bread in the pan for 15 minutes then transfer it to a wire rack to cool.
  • Serve the brioche warm. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for 5 days or in the freezer for up to 1 month. Leftover brioche is best enjoyed warmed or toasted.

Notes

  1. Bread flour gives you a chewier brioche whereas all-purpose flour results in a cake-like brioche. You can use whole wheat flour or white spelt flour, but I suggest adding an extra dash of plant milk.
  2. Instead of vegan butter, you can use ½ cup (125g) of olive oil. This makes a softer dough and you may need to add a little extra flour. And, don't skip the salt as it mimics a 'buttery' taste.
  3. Instant yeast doesn't need to be 'proofed' beforehand. If you use active dry yeast, mix it with the warm milk from the recipe and a pinch of sugar in a small bowl beforehand. Wait until it bubbles then use it in the recipe.
  4. The dough can take anywhere from 1-4 hours to rise, depending on the temperature of your home and your dough. If your dough doesn't grow, place it in a warmer spot in your house. Read my post above for some tips.

Nutrition

Serving: 1 slice | Calories: 256kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Sodium: 240mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 574IU | Calcium: 41mg | Iron: 1mg
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