Brioche bread is one of my all time favorite things. The buttery, flaky and pull apart texture is so fluffy and everything a good bread should be. Plus it is really fun to say and makes you sound fancy, so it’s a win-win.
Traditional Brioche is full of eggs and butter, so this vegan brioche may not be “traditional” but it still gives the light and tender texture. I tried a bunch of different variations of this bread to substitute the eggs. Some recipes called for vinegar, which didn’t give the flavor I was looking for. I also tried flax meal eggs which bound the dough way too much. The Bob Mill’s egg replacer was the perfect balance of both a binder and rise.
Some important brioche dough tips
- To preserve your sanity, make this dough in a stand mixer with a dough hook. Trying to do this by hand takes a lot of time, dough scraping and headaches.
- Even in the mixer, you may have to intervene a few times and fold the dough back on to the hook to help it along. The full mixing time can take about 15 minutes.
- Add a little flour after adding all the butter only if necessary to have the top of the dough pull away from the sides of the mixer.
- You can refrigerate the dough overnight after the first rise. This helps develop the flavor (plus you can divide the work up over two days).
- Make sure to bake long enough. It can be hard to tell if you have baked it long enough since the tops brown quickly. Bake at least 25 minutes, and 28 is a good gauge for my oven.
Divide the dough in equal pieces for dinner rolls, and form into balls. Pull the dough from the top and stretch it to the bottom and pinch, repeat this a few times to get nice smooth top rolls.
Make any shape you would like for your brioche bread – loaves, stars, rolls, and the list goes on!
These rolls are wonderful served warm with a little butter. They are so simple and delicious, you don’t need to worry about adding anything else for dinner.
This recipe will give you the experience of wonderful brioche bread being 100% plant based and vegan. They were Bae’s most sought after treat, I couldn’t keep her away from them. Which made me super happy as she is a VERY picky eater!
Vegan Brioche Bread
- 360 g (3 cups) All Purpose Flour
- ⅓ cup Sugar
- 1 tsp Salt
- 1 cup Vegan Butter (2 sticks) Chilled
- 4 Tbsp Bob Mill's Egg Replacer
- ¾ cup Warm Water
- ⅓ cup Plant Based Creamer or milk, I use Ripple Half&Half
- 2-¼ tsp Active Dry Yeast, One 1-¼ oz envelope
- ¼ cup Vegan Butter melted for topping
- Heat the creamer (or milk) to 110F-115F in a saucepan over medium heat. Pour the creamer into a small bowl and add yeast and a teaspoon of the sugar. Whisk well and set aside for five minutes for the yeast to activate and get "foamy" on top.
- In another bowl, whisk together the egg replacer and water until fully dissolved. Set aside.
- In the mixing bowl for your stand mixer (with the bread hook attachment), add the flour, the rest of the sugar and the salt. Whisk dry ingredients together.
- Add all of the yeast mixture and the egg replacer to the flour. Turn the mixer on low to start combining the wet and dry ingredients. After 2 minutes, increase the speed to medium for 5 minutes or until all the ingredients are incorporated into a solid dough, pulled away from the sides. During this process you may need to stop the mixer and fold the dough a few times with a spatula to help along the mixing processes.
- Once the dough is all combined and pulled away from the sides of the bowl, it's time to add the butter. Have the cold butter cut up into 1/2 tablespoon sized pieces. With the mixer on medium, add one piece of butter at a time. Make sure the butter is all combined into the dough before adding the next piece. This is a long process, about 10 minutes. You may need to turn the mixer off a few times and turn the dough over with your hands if it gets to wet to stick on the bread hook. The dough will be tight and wet but it shouldn't stick to the sides of the bowl. If it does, sprinkle with a little flour until it slightly pulls away from the sides of the bowl.
- In a large bowl, grease with a thin layer of oil or butter and cover with plastic wrap. Place in a warm area of your home (usually the oven with the light on) and let rise for 50-60 minutes or until the dough has doubled in size.
- Now you need to decide what you will do with your dough! If you are making something like cinnamon rolls, follow those steps. But for bread or rolls do the following.
- Punch down the risen dough and start to form your bread. For rolls, lightly oil or butter a 8"x12" baking pan. Divide the dough into 16 equal pieces and form the pieces into a ball. Pull the top of the dough from the top to the bottom and then pinch the dough at the bottom. Do this a few times so the ball has a nice smooth top.
- Place all the balls in the pan evenly so there is room for them to grow in ever direction. Cover the pan with plastic wrap and put in a warm place until the balls double in size (30-45 minutes).
- Preheat oven to 350F and brush the dough with half the melted butter. Bake for 25-35 minutes. Make sure to bake at least the 25 minutes even if the tops are golden brown. 28 minutes seems to be the sweet spot for me.
- Remove the rolls from the oven and brush with the rest of the butter. Serve warm!