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Vegan brioche french bread on chopping board. Slice cut off showing golden and soft interior. The board is surrounded by brioche accompaniments such as jam
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4.85 from 53 votes

Buttery Vegan Brioche (classic and healthier options)

Buttery vegan brioche which melts in your mouth. I included a classic version and a 'healthier' version using olive oil and no refined sugar!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: French
Keyword: baking, bread
Servings: 8

Ingredients

  • 3 cups (375g) plain or all-purpose flour, or white spelt flour*
  • ¾ cup (190g) plant-based milk, such as almond, soy or coconut, warm
  • ¼ cup (50g) cane sugar, or coconut sugar
  • ½ cup (115g) melted vegan butter or margarine, or olive oil
  • 1 tbsp instant dried yeast**
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ tsp salt, if using unsalted butter
  • 3 tbsp maple syrup, or any other light-coloured liquid sweetener

Instructions

  • Add all the ingredients except the maple syrup to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again.
  • Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour.***
  • When the dough is puffy, divide it into 4 even sections. Shape each section into a round ball and place them a lined loaf tin (I used a 12x22 cm or 5x9 inch tin but any size tin will work). Cover the tin with a damp tea towel and leave it in a warm area to rest for another 30 minutes - 1 hour. The dough should increase in size by 150% or 200%.
  • When the dough is puffy again, preheat the oven to 180°C (350°F).
  • Bake in the oven for 30-40 minutes or until the surface is golden brown. The loaf is fully cooked in the middle when you can tap the bottom of the loaf and it sounds hollow. If the bread is browning too quickly on the top and has not fully cooked, reduce the oven temperature to 160°C (320°F).
  • When the brioche is still hot, brush the top with maple syrup then allow it to rest in the tin for 15 minutes. Turn it onto a wire rack and allow it to cool.
  • Store the brioche in an airtight container at room temperature for 3-5 days or in the freezer for up to 1 month.

Notes

* Spelt flour absorbs more liquid than regular flour so you'll need to add a little more milk than specified. Add the specified amount of milk, knead the dough then 1 tablespoon milk (15mL) at a time until the dough is soft and cohesive.
* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use active dry yeast, you'll need to increase the yeast to 1 ⅓ tbsp and combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe. If you use another type of yeast, you may need a different quantity.
*** If your dough doesn't increase in size, place it in a warmer spot in your house. Sometimes I kickstart this process by gently steaming the bowl for 1 minute. If your dough doesn't increase in size at this stage, it will not bake well.
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