This buttery vegan brioche bread has a fluffy and tender crumb that melts in your mouth. It's made with only 7 simple pantry ingredients and is egg-free and dairy-free!
3 tablespoonsmaple syrup, or any other light-coloured liquid sweetener
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Instructions
Knead the dough:
EASY METHOD: Add all the ingredients (except the maple syrup) to the bowl of a stand mixer with the dough hook attachment. Knead for 10 minutes or until the dough is smooth, soft and elastic. You can also mix the ingredients in a large bowl then knead the dough on a floured surface, but it will take a little longer. The dough is ready when it's smooth and tacky but comes away from the sides of the bowl. If your dough is too dry, add a little more dairy-free 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 mixture is well combined (at least 5 minutes). If your dough isn't coming together, add a little dairy-free milk. While the dough is kneading, gradually add the butter, around 3 tablespoons (40g) at a time. Knead until the dough is very smooth and comes away from the sides of the bowl (at least 15 minutes).
Place the dough in a clean bowl and cover with a tea towel. Let the dough rest in a WARM spot for at least 1 hour or until it doubles in size (note 4).
Shape the vegan brioche:
Line an 8-inch (20cm) loaf pan with parchment paper or dust with flour.
Divide the dough into 4 equal portions, shape each into a ball and arrange them in your loaf pan. Cover the loaf pan with a tea towel and leave it in a warm spot to rest for at least 1 hour. The dough should grow by 50% - 100% and become puffy again.
Bake the vegan brioche:
When you're ready to bake, preheat the oven to 180°C (350°F).
Bake the brioche for 30-40 minutes or until the top is deep golden brown. The loaf is fully cooked when you can tap the bottom of the loaf and it sounds hollow. If you poke a skewer in the middle, it shouldn't collect any raw dough. If your brioche is browning too quickly but is not baked through, reduce your oven to 160°C (320°F) and tent the brioche with aluminum foil.
While the brioche is still hot from the oven, brush the top with maple syrup. Rest the bread in the pan for 15 minutes then transfer it to a wire rack to cool.
Serve the brioche warm. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for 5 days or in the freezer for up to 1 month. Leftover brioche is best enjoyed warmed or toasted.
Notes
Bread flour gives you a chewier brioche whereas all-purpose flour results in a cake-like brioche. You can use whole wheat flour or white spelt flour, but I suggest adding an extra dash of plant milk.
Instead of vegan butter, you can use ½ cup (125g) of olive oil. This makes a softer dough and you may need to add a little extra flour. And, don't skip the salt as it mimics a 'buttery' taste.
Instant yeast doesn't need to be 'proofed' beforehand. If you use active dry yeast, mix it with the warm milk from the recipe and a pinch of sugar in a small bowl beforehand. Wait until it bubbles then use it in the recipe.
The dough can take anywhere from 1-4 hours to rise, depending on the temperature of your home and your dough. If your dough doesn't grow, place it in a warmer spot in your house. Read my post above for some tips.
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