Vegan Brioche Bread (Homemade)

This Vegan Brioche Bread has the perfect soft, pillowy texture and rich, plant-based buttery flavor.

This recipe is perfect for a cozy morning treat, a slice of toast with your favorite spread, or even the ultimate French toast the next day. 

How to Make Vegan Brioche Bread

To make brioche bread, start by activating the yeast. In a small bowl, combine warm almond milk and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the milk mixture and let it sit for 5–10 minutes until frothy. Next, mix the dough by whisking together the flour and salt in a large mixing bowl.

Add melted vegan butter, avocado oil, applesauce, and vanilla extract to the yeast mixture. Gradually incorporate the wet ingredients into the dry ingredients, stirring with a wooden spoon or a stand mixer with a dough hook until the dough forms.

Knead the dough by hand on a lightly floured surface for about 10 minutes, or in a stand mixer on medium speed for 5–7 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until the consistency is right.

For the first rise, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

After the first rise, punch the dough down to release the air and shape it. Divide the dough into 8–10 equal pieces for rolls or shape it into a loaf. For a loaf, place the dough in a greased loaf pan; for rolls, arrange them on a greased or parchment-lined baking sheet. Allow the shaped dough to rise a second time by covering it with a kitchen towel and letting it sit for 30–45 minutes until puffy.

Preheat your oven to 350°F (175°C). For a shiny finish, mix almond milk and maple syrup (or agave) in a small bowl and brush the glaze over the dough. Bake for 20–25 minutes for rolls or 25–30 minutes for a loaf, until golden brown and the bread sounds hollow when tapped on the bottom. Once baked, let the brioche cool on a wire rack before serving.

Tips:

• Use almond milk that’s warm to the touch but not hot (about 100–110°F). If the milk is too hot, it can kill the yeast.
• Kneading is key to developing the gluten structure, which gives brioche its soft and airy texture. If kneading by hand, aim for a smooth, stretchy dough that bounces back slightly when pressed.
• Give the dough enough time to double in size during the first rise, as this affects the bread’s texture and flavor. If your kitchen is cool, let the dough rise in a warm spot, like near the oven or in a proofing box.

Vegan Brioche Bread

This Homemade Vegan Brioche has the perfect soft, pillowy texture and rich, plant-based buttery flavor. It's irresistibly light and fluffy.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Ingredients

  

For the Dough:

• 2 ¼ cups all-purpose flour
• ¼ cup sugar
• ½ teaspoon salt
• 2 ¼ teaspoon 1 packet active dry yeast
• ½ cup warm almond milk or any plant-based milk
• ¼ cup vegan butter melted
• ¼ cup avocado oil
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract

For the Glaze:

• 2 tablespoon almond milk or any plant-based milk
• 1 tablespoon maple syrup or agave nectar

Instructions

 

Activate the Yeast:

• In a small bowl, combine the warm almond milk and sugar. Stir until the sugar is dissolved.
• Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, until it becomes frothy.

Mix the Dough:

• In a large mixing bowl, whisk together the flour and salt.
• Add the melted vegan butter, avocado oil, applesauce, and vanilla extract to the yeast mixture.
• Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or a stand mixer with a dough hook until the dough comes together.

Knead the Dough:

• Knead the dough by hand on a lightly floured surface for about 10 minutes, or in the stand mixer on medium speed for 5-7 minutes, until the dough is smooth and elastic.
• If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

First Rise:

• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Brioche:

• Once the dough has risen, punch it down to release the air.
• Divide the dough into 8-10 equal pieces for individual rolls, or shape it into a loaf.
• If making a loaf, place the dough in a greased loaf pan. For rolls, place them on a greased or parchment-lined baking sheet.

Second Rise:

• Cover the shaped dough with a kitchen towel and let it rise for another 30-45 minutes, until puffy.

Preheat the Oven:

• Preheat your oven to 350°F (175°C).

Glaze and Bake:

• In a small bowl, mix the almond milk and maple syrup (or agave) for the glaze.
• Brush the tops of the dough with the glaze for a shiny finish.
• Bake for 20-25 minutes for rolls or 25-30 minutes for a loaf, until golden brown and the bread sounds hollow when tapped on the bottom.

Cool and Serve:

• Let the brioche cool on a wire rack before serving.

For more bread recipes, check out my Classic French Baguette or Vegan Chocolate Chip Banana Bread.