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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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4.83 from 63 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
Cuisine: French, Vegan
Servings: 8

Ingredients

  • 3 cups (375g) plain or all-purpose flour, or white spelt flour (note 1)
  • ¾ cup (190g) dairy free milk, such as almond, soy or coconut, warm, plus more if needed
  • cup (150g) vegan butter or margarine, room temperature or ½ cup (125g) olive oil
  • ¼ cup (50g) cane sugar, or coconut sugar
  • 1 tbsp instant dried yeast, (note 2)
  • 1 tsp vanilla extract
  • ½ tsp salt, if using unsalted butter or oil
  • 3 tbsp maple syrup, or any other light-coloured liquid sweetener

Instructions

To make the brioche dough:

  • EASY METHOD: Add all the ingredients except the maple syrup to a stand mixer bowl with the dough hook. Knead for at least 10 minutes or until the dough is smooth, soft and elastic. You can also do this in a bowl and on a floured surface but it will take a little longer. The dough should be very tacky but should just come away from the sides of the bowl. However, if your dough is too dry, add a little more 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 dough is well combined and stretchy (at least 5 minutes). Add a little milk if needed. While the dough is kneading, gradually add the butter, around 3 tbsp (40g) at a time. Only add more butter when the last bit has been fully incorporated. Knead until the dough is very smooth and comes away from the bowl (at least 15 minutes).
  • Shape the dough into a smooth ball, place it back in a clean bowl and cover with a slightly damp tea towel (the moisture prevents the dough from drying out). Place the dough in a WARM area to double in size (or grow by at least 50%) for at least 1 hour (note 3).

To shape the brioche:

  • 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 (my tin was 12x22 cm or 5x9 inches but any size tin will work). Cover the tin with a tea towel and leave it in a warm area to rest for at least 30 minutes. The dough should increase in size by 50% - 100%.

Baking the brioche:

  • 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 top is golden brown. The loaf is fully cooked when you can tap the bottom and it sounds hollow or if you poke a skewer in the middle and there's no raw dough on it. If the bread is browning too quickly but is not baked in the middle, reduce the oven to 160°C (320°F) or cover the bread with aluminium foil.
  • While the brioche is still hot from the oven, brush the top with maple syrup then rest it in the tin for 15 minutes. Turn it onto a wire rack and allow to cool slightly.
  • Serve the brioche warm. Store the brioche in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. To serve the brioche, reheat or toast the leftovers.

Video

Notes

  1. Spelt flour absorbs more liquid than regular flour so you may need to add a little more milk than specified. Add the specified amount of milk and knead the dough. If needed, add 1 tablespoon milk (15g) at a time until the dough is soft and cohesive.
  2. I used instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use active dry or regular yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
  3. If your dough doesn't increase in size, place it in a warmer spot in your house. Read my post above for some tips. The amount of time it takes for the brioche to rise also depends on your butter/margarine (margarine-based brioche rises quicker), flour and milk. If your dough doesn't increase in size at this stage, it will not bake well. 
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