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Brioche bread is a French classic, buttery soft and subtly sweet – but it is lacking in the vegan department. It is so hard to find a vegan alternative in stores, so why not make your own? This recipe perfectly replicates the soft buttery texture, without too much work. It is a simple recipe, and can be used as a base for many other recipes, such as brioche muffins, buns or even babka.
This recipe will leave you with a large high risen loaf and the feeling of complete joy! I cannot tell you how much fun I had punching down the risen dough, it is probably my favourite thing about bread baking. This is the softest dough known to man, but it is not at all sticky! If you enjoyed this recipe, why not check out my chocolate orange brioche muffins?
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Equipment needed:
- large mixing bowl
- stand mixer
- loaf pan
- measuring cups / scales
- measuring spoons
- pastry brush
- dough divider
Ingredient notes:
- Bread flour – this works best for bread as it has a higher protein content, resulting in a fluffier sturdier bread.
- Vegan milk – you can use whichever you prefer, but I recommend using coconut (not from a can), soya, oat or almond.
- Vegan butter – I use flora plant-based spreadable butter, but their block will also work (softened) – don’t use margarine.
- Sugar – use caster or granulated sugar for the best flavour – un-refined sugars can be substituted but may affect the flavour.
- Yeast – use easy bake yeast (instant, fast action yeast).
- Vegan yogurt – this is an egg replacer, use a subtly flavoured one such as KoKo or Alpro.
- Vanilla extract – will give a nice flavour to the loaf.
- Salt – flavour enhancer, will provide the best taste.
- Olive oil – used to grease the pan and bowl, use light olive oil or another neutral oil.
- Maple syrup – this is used to brush the top of the loaf for a shiny finish. use pure maple syrup.
- ACTIVATE THE YEAST
- to a small bowl, add warm vegan milk, 4tbsp of the sugar and instant yeast.
- let sit, covered, for about 10 minutes in the oven with just the light on.
- when it is ready it should be foamy and smell similar to mead.
- MAKE THE DOUGH
- to a large bowl, add the flour, remaining sugar and salt. mix until combined.
- add the vanilla, activated yeast and yogurt. mix with a dough hook until a shaggy dough forms.
- while mixing, add in the vegan butter. continue mixing on medium speed for 10-15 minutes until a smooth soft dough forms.
- it will be slightly sticky, but it should not leave residue if you poke it.
- FIRST RISE
- shape the dough into a ball and place into a large oiled bowl.
- cover and let rise in a lighted oven for around 2+ hours until the dough doubles.
- SHAPE THE LOAF
- punch down the risen dough and divide into 6 equal balls.
- shape each one into a rough oval and place into a greased loaf pan.
- SECOND RISE
- cover with a cloth and let rise in a lighted oven for 40mins-1h until almost doubled.
- BAKE THE BREAD
- make the vegan “egg wash” and brush over the risen dough.
- bake on 200c/180c (fan) for 20 minutes covered with another loaf pan or foil.
- then take out of the oven, uncover and brush again with vegan “egg wash”.
- bake again for 20 minutes, uncovered.
- once cooked, take out of the oven and brush again with vegan “egg wash”.
- let cool, cut and enjoy! (or eat warm)
Brioche originally came from France in the middle-ages, like many delicious pastry’s and breads. It is not certain where exactly is came from, but it is suspected it originated in the Normandy region. It has been a part of French tradition for generations.
A famine in the 18th century deprived many people from luxuries such as brioche. Bread was suddenly made very expensive, especially brioche which is made from extravagant ingredients. Soon, brioche was made a symbol of your statis, the amount of butter put into your brioche was proportional to your prosperity!
The word “Brioche” came from the old French word “brier” which translates to “to crush the dough”. Now, Brioche means “sticky bun”. The first appearance of the word Brioche came in 1404. It became very popular in the 18th century – the first recipe appearing around 1742.
TIPS & TRICKS
- when using measuring cups, be sure to do it correctly. scoop the flour into the cup, then level with the back of a knife for the most accurate results.
- you should definitely use a stand mixer with the dough hook attachment, or an electric hand mixer. however, you can do this with your hands it will just take more time.
- for the vegan “egg wash”, you can use a combination of hot melted butter will a little sugar combined with vegan milk if you don’t have maple syrup at hand.
FUN FACTS
- the longest loaf of bread ever made was 1.2km long!
- in 2500BC, ancient greeks were already producing 80+ types of bread.
- bread was used as a type of currency in egypt.
- the oldest bread ever found was 14,400 years old.
- toast was invented by the ancient greeks.
The softest vegan buttery brioche
prep time: 30 mins / serves: 1 loaf / cook time: 40mins / rest time: 3h
Ingredients:
- 2 + 1/3 cup bread flour
- 1/2 tsp salt
- 1/2 cup vegan butter (softened)
- 2 tbsp vegan yogurt
- 1 tsp vanilla extract
- 2tbsp sugar
- 1/2 cup vegan milk (warm, not hot)
- 1/4 cup sugar
- 1 + 1/2 tsp instant yeast
- 2tbsp vegan milk
- 2tbsp maple syrup
Method:
- Grease a large bowl and loaf pan with oil or vegan butter.
- to a small bowl, add warm vegan milk, 4tbsp of the sugar and instant yeast.
- let sit, covered, for about 10 minutes in the oven with just the light on.
- when it is ready it should be foamy and smell similar to mead.
- to a large bowl, add the flour, remaining sugar and salt. mix until combined.
- add the vanilla, activated yeast and yogurt. mix with a dough hook until a shaggy dough forms.
- while mixing, add in the vegan butter. continue mixing on medium speed for 10-15 minutes until a smooth soft dough forms.
- it will be slightly sticky, but it should not leave residue if you poke it.
- shape the dough into a ball and place into a large oiled bowl.
- cover and let rise in a lighted oven for around 2+ hours until the dough doubles.
- punch down the risen dough and divide into 6 equal balls.
- shape each one into a rough oval and place into a greased loaf pan.
- cover with a cloth and let rise in a lighted oven for 40mins-1h until almost doubled.
- make the vegan “egg wash” and brush over the risen dough.
- bake on 200c/180c (fan) for 20 minutes covered with another loaf pan or foil.
- then take out of the oven, uncover and brush again with vegan “egg wash”.
- bake again for 20 minutes, uncovered.
- once cooked, take out of the oven and brush again with vegan “egg wash”.
- let cool, cut and enjoy! (or eat warm)
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