Vegan Brioche Bread
This soft and buttery vegan brioche bread has a tender crumb and the perfect texture.
Servings: 12 slices
Calories: 243kcal
Equipment
- Loaf Pan
Ingredients
- 535 g all-purpose flour
- 7 g salt
- 24 g granulated sugar
- 7 g instant yeast
- 315 ml vegan milk lukewarm
- 113 g vegan butter or margarine room temperature
- 1 tablespoon maple syrup plus 1 teaspoon vegan milk for vegan egg wash
Instructions
- In a bowl, add dry ingredients: all-purpose flour, salt, sugar and yeast. Mix until combined.
- Add wet ingredients: warm soy or oat milk and vegan butter. Using a stand mixer equipped with its dough hook, knead until dough forms, on medium-low. It might look there's too much vegan butter, but the dough will set after a minute or so.
- Knead for 6 minutes more. Dough should feel smooth and tacky, and come out easily of the bowl.
- Place dough into a clean bowl, covering it with a kitchen tower or plastic wrap. Let dough rise in a warm place for 90 minutes, or until doubled. It might take longer during a very cold winter, or less time during summer.
- After it doubles, deflate dough, punching it down and removing from bowl.
- Divide into 4 even pieces and let them rest covered for 10 minutes before shaping.
- Prepare a 9 inch loaf pan, lining it with parchment paper.
In a clean surface, using a rolling pin or bottle, open dough, rolling it over itself and pinching to seal it close. Repeat with each piece, placing them side to side in the loaf pan, pinched side down. - Cover loosely and let it rise for about 40 minutes, or until it looks puffy and light.
- While dough rises, preheat oven to 350°F, rack placed in the middle shelf.
- Mix maple syrup and plant-based milk for the vegan wash. Bruch it on top of dough just before baking.
- Bake for 35 to 40 minutes, or until a thermometer reads 180-190°F when placed in the middle of the brioche loaf.
- Remove it from the loaf pan with the help of the parchment paper, and let bread cool on a rack.
Video
Notes
Overnight method (follow these steps after kneading):
- Place dough into a clean bowl, cover and let it rise at room temperature for 1 hour.
- After that time, store dough inside the fridge for the overnight fermentation. Make sure it's well covered so it won't develop a skin.
Do not leave it fermenting outside the fridge overnight, or the dough will overproof. - The next day, remove dough from the fridge. Deflate dough, punching it down and removing from bowl, and follow the remaining steps (6 to 12).
- After the first rise, divide dough into 8 even pieces, letting them rest for 10 minutes before shaping.
- Shape each piece into a tight ball by folding the dough over itself, pinching it closed at the bottom.
- Place shaped balls into a baking sheet lined with parchment paper, making sure they have enough space to double without touching. Let it rise until it doubles. Buns will look puffy and light.
- Preheat the oven for at least 15 minutes at 375°F, rack in the middle.
- Brush vegan wash on the top of each bun, and top it with sesame seed if desired.
- Bake for 18 to 20 minutes, or until golden brown on the top.
- Always check the expiration date of yeast.
- To get a soft brioche with a good rise, dough needs to be properly kneaded. It needs to feel soft and tacky in your hands, and shouldn't tear up easily when stretched open.
- Always let dough rise in a warm spot. Look for a warm spot in your kitchen, or use the proofing function if your oven has it.
Nutrition
Serving: 1slice | Calories: 243kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 325mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 41mg | Iron: 2mg