Vegan Brioche
This Vegan Brioche is buttery, soft, and delicious. Worth the effort (and calories) and you won't be able to tell a different from the dairy and egg version. Great for a sandwich, a burger, French toast, or just eaten as is. You won't be disappointed!
Yield: 1 loaf
Equipment
- Stand Mixer
Materials
- 300 g white bread flour 21/2 cups
- 200 g all-purpose flour 1 2/3 cups
- 10 g instant yeast 3 tsp
- 50 g granulated sugar 1/4 cup
- 1 tsp salt
- 120 ml aquafaba 1/2 cup
- 200 ml unsweetened soy milk 1/2 + 1/3 cup
- 1 tbsp vanilla extract
- 200 g vegan butter stick or olive oil 7 oz or 1/2 +1/3 cup
"Egg" wash
- 1 tbsp non-dairy milk
- 1 tbsp maple syrup
- 1/2 tsp neutral oil
Instructions
- Into the bowl of a stand mixer, add the flours, instant yeast, sugar, and salt
- In a saucepan, heat the aquafaba, milk, and vanilla. Heat to warm to the touch or between 105° and 115°F. Pour into the bowl.
- Knead on low speed until combined. Turn up the speed and add softened vegan butter a little at a time until the dough pulls from the sides of the bowl.
- Take out and place in a bowl. Cover with plastic wrap and let proof in the fridge for at least 12 hours.
- Punch down dough. Let rest at room temperature while you prepare the loaf pan. Spray and add parchment paper.
- Shape the dough into a loaf shape or cut into 6-8 pieces and roll into rolls to make a pull-apart bread. Put into loaf pan.
- Cover with damp towel and let rise for 1-2.5 hours.
- Preheat oven to 350°F. Brush glaze on top carefully. Let bake for 20 minutes. Take out and brush with more glaze. Lower the temp to 320 and bake for 25-30 minutes.
- Let cool for 15 minutes. Transfer to a wire rack and let cool to room temp before slicing.