Eggless Brioche Bread (Vegan Brioche)
This soft and eggless Vegan Brioche has a melt-in-your-mouth crumb and the most amazing texture. It’s the perfect choice for tasty sandwiches or delicious morning toast!
Servings: 12 slices
Calories: 235kcal
Equipment
- Loaf Pan 9 inch
- Parchment paper
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 room temperature, can be substituted with oil
- 1 tablespoon maple syrup plus 1 teaspoon vegan milk for vegan egg wash
Instructions
- In a bowl, mix the dry ingredients until combined: all-purpose flour, instant yeast, salt and sugar.
- Add the wet ingredients: vegan milk and vegan butter or oil, and with a stand mixer fitted with a dough hook, knead on medium-low until the dough forms. It may seem like there’s too much vegan butter, but the dough will come together after a minute or two.
- Knead for another 6 minutes. The dough should feel smooth and slightly tacky and should come out of the bowl easily.
- Transfer the dough to a clean bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm spot for 90 minutes or until doubled. This might take longer in winter or less time during summer.
- Once doubled, punch down the dough to deflate it. Remove it from the bowl.
- Divide the dough into 4 even pieces and let them rest, covered, for 10 minutes before shaping.
- Prepare a 9-inch loaf pan by lining it with parchment paper.
- On a clean surface, roll each piece of dough out with a rolling pin, then roll it up tightly, pinching to seal. Repeat with all 4 pieces and place them side by side in the loaf pan, pinched side down.
- Cover loosely and let rise for about 40 minutes, or until the dough looks puffy and light.
- While the dough rises, preheat the oven to 350°F, placing the rack in the middle.
- Mix maple syrup with a little plant-based milk for the vegan wash and brush it on the dough just before baking.
- Bake for 35–40 minutes, or until a thermometer reads 180–190°F in the center of the loaf.
- Use the parchment paper to remove the loaf from the pan and cool it on a wire 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: 235kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 324mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 0.002mg | Calcium: 42mg | Iron: 2mg
