Oh, brioche! Just thinking about that ridiculously buttery, tender crumb makes my mouth water. For the longest time, I thought enjoying that kind of melt-in-your-mouth goodness meant a lifetime of dairy and eggs. But then, I stumbled onto the magic of making incredible Vegan Brioche Bread, and let me tell you, it changed everything! I remember the first time I pulled a golden-brown loaf out of the oven – it smelled just like the real deal, and the texture? Absolutely phenomenal. This recipe is my absolute go-to when I’m craving something special, and I can’t wait for you to try it!
Why You’ll Love This Vegan Brioche Bread
Seriously, this bread is a game-changer! You’re going to adore it because:
- Incredible Texture: It’s unbelievably tender and soft, just like traditional brioche, but completely dairy-free and egg-free.
- Rich Flavor: That deep, satisfying taste you expect from brioche? We nailed it, vegan-style!
- Surprisingly Easy: Even if you’re new to vegan baking, this recipe is straightforward and totally doable.
- Diet-Friendly: Perfect for anyone avoiding eggs or dairy, or just looking for a delicious plant-based treat.
Essential Ingredients for Perfect Vegan Brioche Bread
Alright, let’s talk about what goes into this glorious loaf! It’s a pretty simple lineup, but each ingredient plays a starring role. We’ve got:
- Warm plant-based milk: About a cup really wakes up our yeast! Almond or soy milk works like a charm.
- Active dry yeast: Just 2 and 1/4 teaspoons to get things bubbly and airy.
- Granulated sugar: A quarter cup helps feed that yeast and adds a touch of sweetness.
- All-purpose flour: Three and a half cups form the sturdy base of our bread.
- Salt: Half a teaspoon to balance all those flavors out.
- Vegan butter: A good half cup, softened, is key to that rich, decadent texture.
- Aquafaba: This is the secret sauce! It’s just the liquid from a can of chickpeas (about 1/4 cup), and seriously, it adds amazing richness and helps bind everything beautifully, just like an egg would.
- Extra plant-based milk: Just a tiny splash, a tablespoon, for brushing the top before it bakes.
See? Nothing too crazy, but these little guys work together to make magic!
Step-by-Step Guide to Making Vegan Brioche Bread
Alright, bakers, get ready! This is where the magic really happens. Don’t worry, it’s easier than you think, and the end result is SO worth it. Just follow along with these steps, and you’ll have a glorious loaf of vegan brioche in no time!
Activating the Yeast for Your Vegan Brioche Bread
First things first, we need to wake up that yeast! Grab a little bowl and pour in your warm plant-based milk. It should feel like a nice warm bath – not too hot, or it’ll zap your yeast! Toss in the yeast and a pinch of the sugar from your recipe. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll know it’s ready when it gets all foamy and bubbly on top. That’s your sign it’s alive and ready to make bread! Wondering about sugar and liquids in baking? Check out this simple syrup recipe – it’s a great way to understand how sugar behaves!
Mixing the Dough for Your Vegan Brioche Bread
Now, in a big ol’ bowl, whisk together your flour and that little bit of salt. Once your yeast mixture is nice and bubbly, pour it into the flour. Don’t forget to add in the aquafaba – that chickpea liquid is like our secret weapon for richness! Give everything a good mix with a spoon or your hands until it all just comes together into a shaggy, slightly messy dough. It won’t look pretty yet, but trust me, we’re on the right track.
Kneading and Incorporating Butter into the Vegan Brioche Bread Dough
Time to get your hands in there! Turn that shaggy dough out onto a lightly floured surface – just a little dusting so it doesn’t stick too much. Now, knead it. Push, fold, turn, repeat! You’re going to do this for about 8 to 10 minutes. You’re aiming for a dough that’s smooth and stretchy. Next up, the butter! Make sure it’s nice and soft. Add it in a tablespoon at a time, kneading after each addition until it disappears into the dough. It’s going to feel super soft and maybe even a bit sticky, but resist the urge to dump in tons of extra flour, okay? That softness is what gives us that amazing brioche texture.
First Rise: Allowing Your Vegan Brioche Bread Dough to Proof
Once your dough is all smooth and has that lovely added butter goodness, find a lightly oiled bowl. Pop the dough in there, give it a little turn so it gets coated, then cover it up with a clean kitchen towel or some plastic wrap. Find a nice, warm spot in your kitchen – maybe near a sunny window or on top of the fridge – and let it hang out for about 1 to 1.5 hours. You’ll know it’s ready when it’s puffed up and roughly doubled in size. It’s like giving the dough a cozy nap!
Shaping and Second Rise for the Vegan Brioche Bread
Okay, your dough has had a lovely long rest! Go ahead and gently punch it down – imagine deflating a pillow. This gets rid of some of the big air bubbles. Now, shape it however you like! You can make it into a classic loaf shape, or maybe some cute little rolls. Place your shaped dough onto a baking sheet that you’ve lined with parchment paper. Loosely cover it again and let it have its second little rise for about 30 to 45 minutes. While it’s resting, preheat your oven to 375°F (190°C). Getting that oven nice and hot is super important for a good bake!
Baking and Cooling Your Delicious Vegan Brioche Bread
Once that second rise is done and the oven is hot, it’s time for the grand finale! Give the top of your beautiful brioche a little brush with that extra splash of plant-based milk. This gives it a lovely golden sheen when it bakes. Pop it into the preheated oven. Bake it for about 25 to 35 minutes. You’re looking for a gorgeous, deep golden-brown color all over, and it should sound a little hollow when you tap the bottom. Once it’s out, let it cool on a wire rack for at least 15-20 minutes before you slice into it. Patience! It makes all the difference.
Tips for Achieving the Best Vegan Brioche Bread
Making the perfect vegan brioche bread is all about a few little tricks and paying attention to the details. Trust me, these tips will help you get that incredible, melt-in-your-mouth texture every single time!
First off, that plant-based milk for the yeast? Make sure it’s just warm, not hot! If it’s too hot, you’ll kill off those little yeast guys, and your bread won’t rise. Think cozy bathwater temperature. Also, when you’re kneading in that softened vegan butter, don’t panic if the dough gets really soft and sticky. That’s totally normal! Just keep working it; it’ll come together. Resist adding too much extra flour, even though it tries to tempt you – all that extra flour will make your brioche tough instead of tender. This whole process reminds me a bit of getting the right consistency for iced tea; you don’t want it too watery or too thick, avoiding that fatal mistake is key!
And for the love of all things delicious, let your dough rise properly! Rushing the first rise means a denser loaf, and we want light and airy, remember? A warm spot is your best friend here.
Ingredient Notes and Substitutions for Vegan Brioche Bread
Let’s chat ingredients for a sec, because sometimes you need a little swap or just want to know *why* we’re using something. For the plant-based milk, honestly, most unsweetened varieties work great! Almond, soy, oat – they all give the yeast what it needs. Just avoid anything too strongly flavored that might mess with the brioche taste. Now, aquafaba – seriously, don’t be scared of it! It’s magic. If you absolutely can’t get it or have no chickpeas, a tablespoon of cornstarch mixed with 3 tablespoons of water (let it sit till it thickens a bit) can sometimes work in a pinch, but aquafaba is really best for that authentic rich texture.
And that vegan butter? Use one that you really like the flavor of, because it makes a difference! It needs to be softened, not melted, so it can incorporate smoothly and help create that super tender crumb we’re after. These little details really help your vegan brioche bread turn out amazing!
Serving and Storing Your Homemade Vegan Brioche Bread
This glorious vegan brioche bread is amazing just as it is, but oh boy, does it shine with a few extras! Try a slice toasted with your favorite jam – my favorite is a homemade strawberry jam, something like this yummy Strawberry Lemonade recipe would be divine alongside it! It also makes the most decadent French toast or deserves a spot at your brunch table. Leftovers? Just wrap it up tightly in plastic wrap or pop it in an airtight container. It stays wonderfully soft for a couple of days. Need to revive it? A quick zap in the microwave or a warm oven works wonders!
Frequently Asked Questions about Vegan Brioche Bread
Got questions about whipping up this delicious vegan brioche bread? I’ve got answers!
Can I use a stand mixer for this vegan brioche?
Oh yes, absolutely! If you’ve got a stand mixer with a dough hook, it’ll make quick work of the kneading and butter incorporation. Just start it on low speed to mix the initial ingredients, then increase to medium-low for kneading. When you add the butter, let the mixer do its thing, one tablespoon at a time, until it’s all incorporated. It makes things a bit easier, especially if you’re making a big batch!
How do I know if my yeast is active for my vegan brioche bread?
This is super important for a good rise! When you mix the yeast with warm plant-based milk and a pinch of sugar, you should see it get foamy and bubbly on top within 5-10 minutes. If it just sits there looking sad and flat, your yeast might be old or the liquid was too hot. In that case, grab some fresh yeast and try again – you don’t want a flat brioche!
My vegan brioche dough is really sticky, what should I do?
Totally normal! That sticky, soft dough is exactly what gives you that rich, tender brioche texture. Try to resist adding too much extra flour, as this can make the bread tough. Instead, lightly flour your hands and your work surface when you’re kneading and shaping. A bench scraper can also be a lifesaver for gently lifting and manipulating that sticky dough without adding too much flour.
Can I freeze this homemade vegan brioche bread?
You sure can! Once your vegan brioche bread has completely cooled, you can wrap it tightly in plastic wrap and then in foil, or pop it into a freezer-safe bag. It should keep well in the freezer for up to 2-3 months. To enjoy, just let it thaw at room temperature or give it a gentle warm-up in the oven.
Nutritional Information (Estimate)
Just a little heads-up, this is an estimate, okay? The exact numbers can bounce around a bit depending on the exact brands of plant-based milk and vegan butter you grab. But for a generous slice of this amazing vegan brioche bread, you’re looking at roughly 250 calories, about 10g of fat (with around 5g of that being saturated), 35g of carbs, and maybe 5g of protein. It’s a tasty treat that fits wonderfully into a plant-based lifestyle!
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Vegan Brioche Bread
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf 1x
- Diet: Vegan
Description
A rich and tender vegan brioche bread recipe.
Ingredients
- 1 cup warm plant-based milk (like almond or soy)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 1 tablespoon plant-based milk, for brushing
Instructions
- In a small bowl, combine the warm plant-based milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the flour and salt.
- Add the foamy yeast mixture and aquafaba to the flour mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Gradually add the softened vegan butter, a tablespoon at a time, kneading until fully incorporated. The dough will become soft and sticky.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into your desired brioche form (e.g., a loaf or rolls).
- Place the shaped dough on a baking sheet lined with parchment paper. Cover and let it rise again for 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Brush the top of the brioche with plant-based milk.
- Bake for 25-35 minutes, or until golden brown and cooked through.
- Let cool on a wire rack before slicing.
Notes
- Ensure your plant-based milk is warm, not hot, to avoid killing the yeast.
- Aquafaba provides richness and helps with binding.
- The dough will be sticky; resist adding too much extra flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan brioche, plant-based bread, dairy-free brioche, egg-free brioche, homemade bread, vegan baking