Vegan

Plant-Based Brioche

June 16, 2020
6 Ratings
Photo by Rocky Luten. Food & Prop Styling by Alexis Anthony.
Author Notes

Fluffy, soft, and slightly sweet, this vegan brioche tastes just like the classic version. Instead of butter, cow’s milk, and eggs, it relies on plant-based ingredients like olive oil, oat milk, and aquafaba. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Planet Oat. —The Editors

  • Prep time 8 hours
  • Cook time 30 minutes
  • Makes 2 loaves
Ingredients
  • 1/2 cup Planet Oat Oatmilk
  • 1/2 cup olive oil, plus more for brushing
  • 1/4 cup granulated sugar
  • 3/4 cup (12 tablespoons) aquafaba (chickpea liquid)
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 to 3 1/2 cups (360g to 420g) all-purpose flour
  • Flaky sea salt, for sprinkling
In This Recipe
Directions
  1. In the bowl of a stand mixer, whisk together the oat milk, olive oil, sugar, and aquafaba.
  2. Add the instant yeast, salt, and 3 cups of flour and mix until just beginning to combine, then switch to the dough hook and knead until the dough is smooth and shiny and elastic-looking. The dough will likely look very wet at first, but continue to knead it and it should smooth out and start to look shinier—this can take up to 15 or 20 minutes, so persevere! (This is also why it’s much better to use a stand mixer fitted with the dough hook instead of attempting to knead it by hand.) If you find it’s really not getting satiny and smooth, and it’s sticking too much to the sides of the bowl and not coming together in a ball, then you can add a bit more flour—up to ½ cup—one tablespoon at a time.
  3. Once the dough is smooth and shiny, transfer it to a large, lightly greased bowl. Cover the bowl with plastic wrap (or a reusable cover) and let it rise at room temperature for about 50 to 60 minutes, or until nearly doubled in size.
  4. After this rise, place the covered bowl in the refrigerator and let it chill for a minimum of 4 hours or as long as overnight.
  5. Remove the dough from the refrigerator, and divide it in half. Divide each half into six even pieces and roll them into balls.
  6. Lightly grease two 8 1/2 x 4 1/2-inch loaf pans and place six balls in each pan, offsetting the balls slightly. Cover the pans and let rise at room temperature until very puffy, about 2 hours.
  7. When you’re almost ready to bake, preheat the oven to 375°F.
  8. Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt. Bake for 10 minutes, then reduce the temperature to 350°F and bake for 15 to 25 minutes longer, until the loaves are golden brown. If you find that the loaves are browning too quickly, tent them with aluminum foil. Remove from the oven and let cool for 15 minutes before turning out onto a wire rack to finish cooling.

See what other Food52ers are saying.

  • Änneken
    Änneken
  • catiemoo
    catiemoo
  • Lisa Stein
    Lisa Stein
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

17 Reviews

Änneken February 5, 2021
This is going to be a staple in my house..what a wonderful recipe! Buttery & soft & light & airy...I used it to make Gena Hamshaw's vegan french toast with it and it was divine. Also an amazing vehicle for kaya (recipe on this site). Highly recommend!
 
Amy B. January 12, 2021
Can I use another sweetener? Granulated sugar is not vegan. I know it's only a 1/4 cup but it's processed.
 
Amy B. February 22, 2021
I just found a granulated maple syrup that can be use din place of sugar. Google it!
 
Lisa S. March 28, 2021
You can use organic sugar, that's not processed with bone char. Or sugar in the raw, which isn't white, it's brownish, but not brown sugar. That's the only sugar we have in the house. Love the crunch it adds to cookies, personally.
 
rmandell September 30, 2020
I would just repeat everything that Barbara just said. I love this recipe. The bread was so soft, buttery and comforting. It did take longer to rise and a little bit more flour, and you do have to trust the recipe and knead a really long time, but it's totally worth it.
 
Barbara September 27, 2020
I truly would not have believed that this recipe did not have butter and eggs in it. It is fabulous and the recipe is easy to follow. The ingredients are readily available and the finished product is beautiful but even more so, delicious! I did use more flour than suggested to make sure it was less sticky. It may have been related to the humidity in the air that it required more flour. However, the end product worked well and rose well (although a bit longer than the recipe states). The aquafaba also worked well and I used the chickpeas for another recipe. It's a win-win with healthy choices and wonderful taste.
 
jacky September 18, 2020
Questions - what exactly is aquafaba? Is it literally the liquid from canned chickpeas? Is there something else that can be used?
 
Author Comment
Posie (. September 18, 2020
Yes, the liquid from the canned chickpeas.
 
debra September 16, 2020
Made these lovely loaves today. I am truly impressed. They taste delicious and I am not even a vegan or vegetarian. Much more cost efficient than traditional brioche recipes. I did have to use the full amount of flour (3.5 cups) and knead for just over 25 min. The loaves are not as tall as I would like but that is the only complaint. I think I will attempt cinnamon rolls with this recipe next.
 
Letty S. September 7, 2020
This recipe looks great, but I'm GF. Will the recipe work with AP, GF flour? Have you tried this substitute? I'm having a very hard time finding breads that are GF and dairy free and egg free!
 
Author Comment
Posie (. September 7, 2020
I hear you! That's a tough one--I haven't tried it with AP GF flour so honestly I can't say how well it would translate. I do think it's better to stick with a recipe that's designed specifically for those flours; I'd highly recommend one of these recipes: https://www.kingarthurbaking.com/recipes/gluten-free-focaccia-recipe or doing a classic ciabatta using a GF AP blend, which I think could handle the change well.
 
Author Comment
Posie (. September 7, 2020
Not sure if my response was posted so trying again! I haven't tried it with a GF flour so I can't say if it would work although you could certainly try, but I'd recommend sticking with a recipe designed for those flours. This is a good one to try (https://www.kingarthurbaking.com/recipes/gluten-free-focaccia-recipe) or you could try a classic ciabatta using GF AP flour which I think could handle the change well.
 
catiemoo August 9, 2020
Sorry about all the reviews i submited one then a bunch came up
 
catiemoo August 9, 2020
Great recipe! Totally mimics Brioche and even tastes like it has butter in it! Thanks for another great recipe Posie! Love it!
 
catiemoo August 9, 2020
Great recipe! Totally mimics Brioche and even tastes like it has butter in it! Thanks for another great recipe Posie!
 
catiemoo August 9, 2020
Great recipe!
Totally mimics Brioche and even tastes like it has butter in it!
Thanks for another great recipe Posie!
 
Leigh July 28, 2020
This looks like a great recipe and I can't wait to try it. Could bread flour be used instead of all purpose flour?