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Vegan Brioche Bread

Brioche bread is a rich and fluffy French classic. Today we are making a vegan brioche bread that is just as delicious!
Course breads
Cuisine American
Keyword dairy free bread, dairy free recipes, vegan bread, vegan recipes
Prep Time 25 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 24 slices
Calories 284kcal
Author LarishaBernard

Ingredients

  • 5 1/2 - 6 cups flour (we prefer bread, can use all-purpose)
  • 3/4 cup vegan cane sugar
  • 2 packages instant yeast (1 package = 2 1/4 tsp)
  • 2 tsp salt
  • 1/4 tsp turmeric, Optional for color (omit if swapping with sweet potato)
  • 1 1/4 cup yukon potatoes, cooked (sub with sweet potato or pumpkin)
  • 1 cup vegan butter
  • 1 tbsp vanilla
  • 3/4 - 1 cup water

For the simple syrup

Instructions

  • In a large bowl, whisk together 5 1/2 cups flour, sugar, yeast, salt and turmeric (if adding).  Set bowl aside.
  • In a second bowl (preferably a stand mixer bowl if you have one), with the paddle attachment, cream the potato, butter, and vanilla together. Add in 3/4 cup of water and combine.
  • Add the flour mixture in 3 parts. Blend on low speed using the paddle attachment between the first 2 parts. Remove the paddle and scrape off any excess on the attachment back into the bowl. Switch to dough hook and add the rest of your flour on low speed until all the flour is combined.
  • Knead in the stand mixer for 15-20 mins or until it doesn't stick to the bowl. It will pull away from the dough. Still slightly sticky but not sticking to your hands.
    *If dough is dry add additional water 1 tbsp at a time. If too sticky add additional flour 1 tbsp at a time.
  • Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled (may take longer).
  • Punch it down. Let rise again for 40-60 minutes until doubled in size again (may take longer).
  • Prep two bread loaf pans with parchment paper and grease with oil. Set aside.
  • Uncover, punch down again and take out.
  • For the 3 or 6 bun loafs -
    For the 3 roll loaf - Cut your dough into 6 even pieces. Use a scale for accurate measurements. Gently flatten a piece, fold left and right sides into the middle, then roll ends into a log. Place 3 pieces in each of your bread pans next to each other.
    For the 6 roll loaf - Cut your dough into 12 even pieces. Use a scale for accurate measurements. Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a ball with the ends at the bottom. Make 2 uneven rows of 3 balls.
  • Cover for 35-40 to rise again.
    *If you push the dough and it springs back it's not ready. If it doesn't spring back at all or very slowly it's ready.
  • 15 minutes before done, preheat oven to 375 degrees F. Make the simple syrup by adding the maple syrup and melted vegan butter to a bowl and whisk.
  • Once ready, brush the dough with the simple syrup mixture.
  • Bake for 35-40 minutes or under golden brown on top. Remove from oven and serve.

Video

Notes

*See post for notes about Top 8 Allergy Free variation and more notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*In order to do a 3 (shown in photo) or 6 braid twist - refer to the directions in our vegan challah bread

Nutrition

Serving: 1slice | Calories: 284kcal | Carbohydrates: 50g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 258mg | Potassium: 119mg | Fiber: 2g | Sugar: 7g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 3mg