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Vegan Brioche

Vegan Brioche
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Indulge in the delightful experience of homemade Vegan Brioche, a plant-based twist on the classic French bread. This soft and fluffy loaf, made with aquafaba instead of eggs, is perfect for breakfast, brunch, or as a sweet afternoon treat. Enjoy it fresh out of the oven, toasted with your favorite jam, or transformed into decadent French toast. With easy-to-follow instructions and common ingredients, this recipe is ideal for both novice bakers and seasoned pros looking to impress. Elevate your baking game with this rich, buttery vegan brioche that everyone will love!

Ingredients

Scale
  • 300 g white bread flour
  • 200 g plain (all-purpose) flour
  • 10 g fast action yeast
  • 50 g caster sugar
  • 120 ml aquafaba
  • 200 ml unsweetened non-dairy milk
  • 200 g vegan butter or olive oil
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1 Tbsp non-dairy milk (for glaze)
  • 1 Tbsp maple syrup
  • ½ tsp sunflower oil

Instructions

  1. In a stand mixer bowl, combine white bread flour and plain flour. Add yeast to one side, salt and sugar to the other; mix well.
  2. Pour in aquafaba and non-dairy milk; stir to form a rough dough. Knead on medium speed until smooth and elastic.
  3. Incorporate softened vegan butter or olive oil into the dough until fully combined.
  4. Transfer dough to a bowl, cover well, and refrigerate overnight for rising.
  5. The next day, punch down the dough and shape it into one loaf or smaller pieces in a lined loaf tin.
  6. Let it rise again until doubled in size (1 – 2.5 hours).
  7. Preheat oven to 180°C (350°F). Brush glaze over the top before baking for about 20 minutes; lower temperature to 160°C (320°F) for an additional 25-30 minutes.
  8. Cool in tin for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://homemadeglutenfree.com/vegan-brioche-2/