I remember the first time I tried making vegan brioche bread. It was a rainy afternoon, and the kitchen was filled with the comforting aroma of fresh bread.
There’s something magical about transforming simple ingredients into a soft, fluffy loaf that feels like a warm hug.
Brioche is known for its rich, buttery taste, but who says vegans have to miss out? With a few clever swaps, you can enjoy that classic flavor without any animal products. It’s perfect for breakfast, a cozy brunch, or even a sweet treat with a bit of jam.
Making vegan brioche is like a little adventure in the kitchen.
It might take a bit of patience, but the reward is so worth it. Plus, there’s nothing quite like the satisfaction of pulling a golden loaf from the oven, knowing you made it with love and care.
Ingredients
Let’s gather what we need for some amazing vegan brioche bread. It’s simple and straight to the point.
Wet Ingredients
- 1 cup almond milk (warm)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 cup coconut oil (melted)
Dry Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- Zest of 1 lemon
- 1/2 cup raisins or chocolate chips
Tools and Equipment
Baking vegan brioche needs a few trusty tools. I grabbed a large mixing bowl for combining everything.
A sturdy wooden spoon makes stirring easy. If you have a stand mixer use it with a dough hook.
I love my trusty kitchen scale for accurate measurements. Don’t forget a clean kitchen cloth to cover your dough.
You’ll need a baking sheet. Line it with parchment paper so the bread doesn’t stick.
A pastry brush is perfect for adding any glaze. And a sharp knife for cutting shapes or scoring the dough before baking.
It’s about having the right gear on hand for a smooth baking experience.
Instructions
Let me guide you through making the yummiest vegan brioche ever. Each step is like a fun little adventure!
Prep
First, gather my ingredients. I warmed the almond milk. It should be cozy, like bath water.
Mixing
Next, in a big bowl, I mixed the milk with yeast, syrup, and vanilla. A quick stir. I let it sit till foamy, about 5 minutes. Then, I added flour, sugar, salt, and zest. Stirred until a dough formed.
First Rise
I kneaded the dough. Smooth and springy. In a greased bowl, I let it rest, covered, for an hour.
Shaping the Dough
After that, I turned out the dough. I shaped it into a nice loaf shape. Sometimes, I add raisins or chips here.
Baking Directions
First, preheat the oven to 350°F.
I gently brushed the top of the loaf with a little almond milk for a golden finish.
Then I popped the loaf into the oven.
I let it bake for 25 to 30 minutes until it turned golden brown.
The kitchen filled with a sweet, buttery aroma. It was heavenly.
Once done, I carefully removed the loaf and let it cool on a rack.
Tips for Making Vegan Brioche Bread
First things first. Use good-quality almond milk. It helps the dough be all soft and pillowy.
Try to keep your kitchen warm. Dough rises better that way.
When mixing the wet stuff with the yeast, be patient. Let it sit until the mixture gets foamy.
Knead the dough until it feels smooth. If it’s sticky add a little more flour but not too much.
Grease the bowl well for the dough rise. The grease keeps things from sticking.
If adding raisins or chocolate chips, do it before shaping the loaf. This spreads them evenly.
When brushing the top with almond milk, don’t skip the sides. Makes a golden crust all over.
And don’t worry if your loaf looks a bit rustic. That’s the beauty of homemade.
Make-ahead and Storage Instructions
I love making vegan brioche ahead of time.
Once the loaf cools, wrap it tightly in plastic wrap.
You can store it at room temp for up to 3 days.
For longer storage, slice the bread and freeze it.
Keep each slice separate with parchment paper.
It can last up to a month in the freezer.
To eat, pop a slice in the toaster until warm.
Enjoy it soft and fresh just like the first day.
Conclusion
Making vegan brioche bread has been a delightful journey, one filled with the comforting smells and rewarding moments that only baking can bring.
With simple ingredient swaps and a bit of patience, anyone can enjoy this soft, buttery bread, perfect for any occasion. The process might seem like a small adventure, but the end result—a golden, fluffy loaf—is well worth the effort.
Whether you’re sharing it with loved ones over brunch or savoring a slice on a quiet morning, this vegan brioche is sure to bring joy and warmth to your table. I hope you find as much happiness in baking it as I did!
