Dairy Free Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

This pull-apart brioche gets its signature richness from a trio of eggs worked into a soft, enriched dough right in your bread machine, with sugar and a touch of sea salt rounding out the flavor. The machine handles the long knead until the dough turns smooth and supple, then you shape it into three plump balls nestled side by side in a loaf pan for that classic braided-look crown. A final brush of egg yolk before baking gives the top its deep, glossy chestnut color and that unmistakable brioche sheen. Sliced warm, the crumb pulls apart in soft, pillowy layers with just enough chew to remind you it started from scratch. It's an easy hands-off method for a bakery-style loaf, and it's a great pick to add to your dairy free baking lineup.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the dough

¼ cup whole milk, warmed to 95–100°f (35–38°c)
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
See all
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
3 large eggs, room temperature
¼ cup granulated sugar
1 tsp fine sea salt
3 cups bread flour
2 ¼ tsp active dry yeast (1 standard packet)
10 tbsp unsalted butter, cut into ½-inch cubes, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 egg yolk
1 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

Instructions

1
Add the ingredients to the bread machine pan in the order your machine's manual specifies (typically liquids first, then dry ingredients, with yeast last and kept away from the salt). Add the warmed milk, then the 3 eggs, sugar, and salt. Add the bread flour on top, then make a small well in the center of the flour and add the yeast.
2
Select the Dough cycle on your bread machine and start it. Once the machine has been kneading for about 5 minutes and a shaggy dough has formed, begin adding the softened butter cubes a few at a time through the lid opening, waiting about 30 seconds between additions. The dough will look rough and greasy at first — continue until all the butter is incorporated and the dough is smooth, supple, and pulls away cleanly from the sides of the pan, about 10–12 minutes into the knead cycle.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!