Vegan Brioche (Recipe)

Indulge in the buttery goodness of a homemade vegan brioche bread with this simple and delicious recipe. This egg-free, dairy-free, and vegan version of the classic French bread retains all the flavors and textures that make brioche so irresistible.

Made with pantry staples like all-purpose flour, vegan butter, dairy-free milk, and instant dried yeast, this vegan brioche bread is easy to whip up and will leave you with a fluffy and tender crumb that melts in your mouth. Unlike traditional brioche bread, which contains eggs and dairy, this vegan version substitutes them with fat from butter and rising power from yeast to achieve a soft, fluffy, and tender texture.

Whether you choose to knead the dough by hand or use a stand mixer, this recipe offers two different methods to achieve the perfect dough consistency. After kneading, the dough is rested until it doubles in size, shaped, given a second rise, and finally baked until golden brown.

Not only can this brioche bread be customized with different shapes and serving suggestions, but it can also be adapted to use whole wheat or spelt flour, replace vegan butter with olive oil, and even incorporate a sourdough starter for added tanginess.

Key Takeaways:

• Vegan brioche is a delicious and cruelty-free twist on the classic French bread.
• This recipe uses simple pantry ingredients and is egg-free, dairy-free, and vegan.
• The dough can be kneaded by hand or in a stand mixer using two different methods.
• After resting and shaping, the brioche is baked until golden brown.
• The recipe can be customized with different shapes, flours, and even a sourdough starter.

Ingredients and Substitutions

Let’s take a look at the key ingredients required for making a delicious vegan brioche bread:

• Bread flour or all-purpose plain flour: Bread flour gives the brioche a chewier texture, while all-purpose flour creates a cakier texture.
• Vegan butter: This ingredient adds richness and tenderness to the bread, perfectly mimicking the flavor and texture of traditional brioche.
• Dairy-free milk: Preferably soy milk, as it has a higher protein content. However, any dairy-free milk can be used as a substitute.
• Instant dried yeast: Chosen for its ease and quickness in rising the dough. However, if you prefer, you can use dry or fresh yeast with proofing.
• Optional ingredients: You can also add a dash of vanilla extract and a pinch of salt to enhance the flavor of the brioche.

Customization and Substitutions

If you’d like to customize the vegan brioche recipe, here are some suggestions:

Replace bread flour or all-purpose flour:

• You can experiment with different types of flour, such as whole wheat or spelt flour, to achieve a more wholesome and varied flavor.

Replace vegan butter:

• If you prefer a different type of fat, you can replace vegan butter with extra virgin olive oil.

Incorporate sourdough starter:

• If you’re a fan of sourdough, you can use a sourdough starter in place of yeast. Adjust the amount of starter used depending on your desired level of sourness.

By exploring these substitutions and customizations, you can create a vegan brioche bread that suits your personal taste and dietary preferences.

Kneading and Resting the Dough

The vegan brioche dough can be kneaded using two different methods: the easy method and the traditional advanced method. Both methods yield delicious results, so choose the one that suits your preference and baking experience.

Easy Method

In this method, all the ingredients are kneaded together, resulting in a soft and buttery brioche. Follow these steps:

1. In a large mixing bowl, combine the bread flour or all-purpose flour, vegan butter, dairy-free milk, instant dried yeast, and optional vanilla extract and salt.
2. Using a spoon or your hands, mix the ingredients until they come together to form a shaggy dough.
3. Transfer the dough to a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
4. Add additional flour sparingly if the dough is too sticky to handle, but be careful not to add too much and make the dough dry.

Traditional Advanced Method

This method involves adding the butter later in the kneading process, resulting in a more feathery texture when the bread is pulled apart. Here’s how to do it:

1. In a large mixing bowl, combine the bread flour or all-purpose flour, dairy-free milk, instant dried yeast, and optional vanilla extract and salt. Do not add the vegan butter at this stage.
2. Using a spoon or your hands, mix the ingredients until they form a shaggy dough.
3. Transfer the dough to a floured surface and knead for about 8 minutes until the gluten structure starts to strengthen.
4. Add the vegan butter gradually, incorporating it into the dough little by little.
5. Continue kneading for another 10-12 minutes until the dough becomes soft, smooth, and elastic.

Regardless of the kneading method, it’s important to knead the dough until it strengthens its gluten structure and comes together in a smooth ball. Don’t worry if the dough is slightly sticky initially, as this will be resolved during resting and rising.

Resting Time

After kneading, the dough needs to rest in a warm place. This resting time allows the yeast to work its magic, resulting in a fluffy and light brioche. Follow these steps:

1. Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap.
2. Find a warm spot in your kitchen, such as near a sunny window or on top of the fridge, and let the dough rest for approximately 1 hour or until it has doubled in size.
3. The resting time may vary depending on the temperature of your kitchen, so keep an eye on the dough and wait until it has visibly risen.

By providing enough resting time, you ensure that the dough develops its desired texture and flavor.

Shaping and Second Rise

Once the vegan brioche dough has been prepared and kneaded, it’s time to shape it into beautiful, eye-catching creations. The shaping process allows you to get creative and add a personal touch to your brioche, making it appealing for both visual presentation and enjoyment. Here are a few options for shaping your vegan brioche:

1. Whole piece: Shape the dough into a large oval and place it in a loaf pan. This traditional shape creates a classic brioche loaf.
2. Divided pieces: Divide the dough into 3 to 10 equal pieces, depending on the desired size of the final bread. Arrange the pieces in a loaf pan for individual servings or a unique look.
3. Braided: For an elegant touch, braid the dough into a challah bread-style shape. This braided brioche not only looks impressive but also creates a distinct texture.
4. Fancier shapes: For special occasions or unique twists, try creating fancier shapes like a cinnamon babka or raspberry jam wreath. These shapes add extra flair to your vegan brioche.

Once shaped, it’s time to let the dough undergo its second rise. During this rise, the dough will grow in size by about 50% and become puffy. This second rise is crucial for achieving the desired light and airy texture of brioche. To check if the dough is ready for baking, perform the “poke test.” Gently press your finger into the surface of the loaf, and if it springs back slowly, it’s ready for the oven.

Before moving on to the next step, let’s take a moment to appreciate a visually appealing vegan brioche:

Now that your brioche has been shaped and risen, it’s time to bake it to perfection. In the next section, we’ll explore baking techniques and tips for ensuring your vegan brioche comes out of the oven golden brown, fragrant, and ready to be enjoyed.

Baking and Testing for Doneness

Once your vegan brioche is shaped and risen to perfection, it’s time to bake it to golden brown perfection. The baking process is crucial to achieving the desired texture and doneness. Follow these tips to ensure your brioche turns out just right.

Baking Time and Temperature

Preheat your oven to 375°F (190°C) for a classic brioche loaf. The baking time will vary depending on the size and shape of your brioche. As a general guideline, a large loaf may take around 35-45 minutes to bake, while smaller rolls or buns may require 15-20 minutes.

Testing for Doneness

There are a few ways to determine if your brioche is fully baked. Firstly, the top of your brioche should have a deep golden brown color, indicating that it has caramelized and developed a beautiful crust. You can also tap the bottom of the brioche with your fingertips – if it sounds hollow, it’s a good sign that the bread is cooked through.

A more foolproof way to test for doneness is by using a toothpick. Insert a toothpick into the center of the brioche and gently pull it out. If the toothpick comes out clean, with no dough sticking to it, your brioche is fully cooked and ready to be enjoyed.

Image: Brioche Texture

Brushing with Maple Syrup

To give your vegan brioche a glossy and golden finish, you can brush the top with maple syrup before baking. This simple step adds a touch of sweetness and enhances the overall appearance of your brioche.

Serving and Storing

Freshly baked brioche is best enjoyed soon after it comes out of the oven. Its tender texture and buttery flavor are at their peak when the bread is still warm. However, if you have any leftovers, you can store them in an airtight container at room temperature for a few days or in the fridge for up to 5 days. You can also freeze brioche for longer storage.

Leftover brioche can be toasted to regain its crispiness or used to make delicious vegan French toast. Get creative and experiment with different toppings and spreads to elevate your brioche experience.

Customizing the Recipe

The vegan brioche recipe offers plenty of opportunities for customization. Whether you prefer a denser texture, want to eliminate refined sugar, or enjoy the tangy flavor of sourdough, there are several ways to personalize your brioche creation.

1. Whole Wheat Flour

To add a wholesome twist to your brioche, consider using whole wheat or spelt flour in place of all-purpose flour. These alternative flours will give your bread a denser texture and a nuttier flavor. Experiment with different ratios of whole wheat flour to achieve the desired consistency.

2. Olive Oil Replacement

If you want to avoid vegan butter or simply prefer the taste of olive oil, you can swap the butter in the recipe with extra virgin olive oil. This substitution will result in a denser and slightly cakey bread. Just remember that the flavor of the olive oil will shine through, so choose a high-quality oil for the best taste.

3. Refined Sugar-Free

For those looking to reduce their refined sugar intake, you can easily make the brioche recipe refined sugar-free. Instead of using regular sugar, opt for natural sweeteners like coconut sugar or maple syrup. These alternatives will add a subtle sweetness to the bread while keeping it free from refined sugars.

4. Sourdough Starter

If you enjoy the tangy flavor and health benefits of sourdough, you can incorporate a sourdough starter into your brioche recipe. Replace the instant dried yeast with a portion of your active sourdough starter. The amount of starter can vary depending on your desired level of sourdough flavor. Experiment with different ratios to find the perfect balance for your taste buds.

Additionally, the brioche dough can be used to make other delicious creations. Shape the dough into brioche dinner rolls or burger buns for a tasty twist on classic favorites. The possibilities are endless when it comes to customizing your vegan brioche recipe!

Serving and Storing Suggestions

Once you’ve baked your delicious vegan brioche, it’s time to explore the different ways you can serve and store this delectable bread.

Serving Suggestions

Start your day off right by toasting a slice of vegan brioche and serving it with your favorite accompaniments. Spread some jam, cream, or any sweet spread you prefer for a delightful breakfast treat. The rich and buttery flavor of the brioche pairs perfectly with sweet toppings.

If you happen to have stale leftovers, don’t fret! Transform them into a mouthwatering vegan French toast casserole. Simply soak slices of brioche in a mixture of plant-based milk, cinnamon, and vanilla extract, then bake until golden and crispy. Alternatively, crumble the bread and sprinkle it on top of your favorite vegan ice cream for a crunchy and indulgent topping.

The versatility of the brioche recipe doesn’t end there. Use the dough as a base for other bread recipes like vegan cinnamon rolls or burger buns. The pillowy texture and delicious flavor of the brioche will elevate any baked goods to the next level.

Storing Recommendations

To ensure your vegan brioche stays fresh and delicious, it’s important to store it properly. If you plan to consume the bread within the next few days, store it in an airtight container at room temperature. This will keep the brioche soft and moist.

If you need to store the bread for a longer period, such as up to 5 days, it’s best to refrigerate it. Make sure to place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out.

If you want to keep the brioche for an extended period, such as up to 1 month, freezing is your best option. Slice the bread before freezing and place the slices in a freezer-safe bag or container. When you’re ready to enjoy the brioche, simply thaw it at room temperature or heat it in the oven or microwave to refresh its softness and warmth.

Now that you know how to serve and store your vegan brioche, you can savor every delightful slice and explore its endless possibilities.

Conclusion

Vegan brioche is a tantalizing and compassionate twist on the beloved French bread. With a handful of common ingredients and simple instructions, this recipe offers a delightful, airy, and tender loaf that is perfect for a plant-based breakfast. By replacing eggs and dairy with vegan butter and yeast, this brioche maintains its classic flavor and texture while honoring vegan principles. Whether enjoyed as is, toasted, used in sandwiches, or transformed into vegan French toast, this vegan brioche recipe is guaranteed to satisfy every craving for a scrumptious and guilt-free treat.