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.

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 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.

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.

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.

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

Preheat your oven to 350°F (175°C).

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.

Let the brioche cool on a wire rack before serving.