Vegan Brioche Bread

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4.72 from 14 votes

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www.theconsciousplantkitchen.com

This soft, pillowy Vegan Brioche Bread recipe is perfect to make French toast or to serve plain for breakfast with jam.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-brioche-bread-recipe/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: slices

Calories: 221.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Lukewarm Soy Milk think 37°C/100°F, bath temperature
¼ cup Sugar or coconut sugar
⅓ cup Melted Dairy-Free Butter (Unsalted)
1 teaspoon Apple Cider Vinegar
2 teaspoons Vanilla Extract
2 ¼ teaspoons Active Dried Yeast
3 ¾ cups All-Purpose Flour + 1/4 cup if needed to knead the dough
1 teaspoon Salt

To brush on top - vegan 'egg'wash

1 tablespoon Melted Dairy-Free Butter (Unsalted)
¼ teaspoon Turmeric

US Customary - Metric

Instructions

Before you start, precisely measure all ingredients into small bowls.
Add the soy milk to a small microwave-safe mixing bowl and microwave for 20 seconds to bring the milk to around 37°C/100°F. If you don't have a microwave, warm milk in a non-stick saucepan over medium heat for 20-30 seconds. The milk should be at bath temperature, not boiling or too warm, or it would deactivate the yeast.
Pour the lukewarm milk in the bowl of a stand mixer and stir in sugar, melted vegan butter, vanilla, apple cider vinegar, and active dried yeast. Whisk quickly with a fork to combine and set aside 10 minutes.
Sift flour and salt into the bowl, and using the dough hook attachment of your stand mixer, start kneading the dough at speed 2 or 3 for 6 minutes.
As it goes, the dough will be soft and won't stick to the sides or bottom of the bowl. If the dough sticks to the bottom of the bowl, it means you need slightly more flour. Add more flour, 1 tablespoon at a time, up to 4 tablespoons until the dough is soft, tacky but doesn't stick to your fingers.
Oil a large mixing bowl with olive oil or coconut oil, and with lightly oiled hands, transfer the dough to the oiled bowl.
Cover the bowl with a piece of parchment paper, then add a clean kitchen towel on top to seal the bowl.
Place the bowl in a warm room or even better, place it in a warm oven at 45°C/50°C (110°F/115°F) for 45 minutes to 1 hour or until it has just doubled in size.
When the dough has doubled in size, sprinkle a bit of flour on top of the dough and push down with your hand to deflate and release gas.
Lightly flour your hands and the surface of your benchtop to prevent the dough from sticking, then turn out the dough onto the surface.
Knead the dough, gently pressing the edges of the dough to the middle, repeating this for about 1 minute. If the dough is sticky, sprinkle more flour.
Divide the dough into 3 equal balls and roll each ball into a long tube/cylinder - about 9-inch/20-cm long.
Roll out each dough cylinder with your palms, gently pressing the dough, creating a back and forth motion until you create a 9-inch long bread rope.
Repeat for the other two portions of dough.
Bring the ends of the three ropes together and pinch to seal.
Braid the dough tightly but don't stretch the dough. When you reach the end, pinch to seal.
Once braided, the braid will be longer than the loaf pan, and that's normal. Fold the ends of the braid under the loaf to make it fit the pan.
Cover a 9-inch loaf pan with oiled parchment paper and bring the braided brioche into the pan.
Cover the pan with a clean kitchen towel and place in a warm room or preheated oven at 40°C-50°C/110°F for 30-40 minutes or until the dough rises.
Brush the top of the brioche bread with melted vegan butter mixed with a pinch of turmeric to give yellow color to the brioche.
Bake in a preheated oven at 350 °F (180 °C) for 35-45 minutes until golden brown on top.
Flip the brioche bread out of the pan and cool on a cooling rack for 2 hours or overnight before slicing.
Store at room temperature in a sealed cake box for up to 4 days or freeze slices for later. Thaw the day before at room temperature.

Equipment

Notes

Flour: You can't use other flours for this vegan brioche recipe. Don't replace it with almond flour, coconut flour, or an all-purpose gluten-free flour blend. These options wouldn't work!

Plant-Based Milk Options: You can use almond milk or oat milk for this recipe, but the brioche will be slightly drier.

Vegan Butter - It can be replaced by light olive oil or canola oil, but the brioche will be less fluffy.

Nutrition