Dairy Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

This buttery-textured, golden-crusted loaf is what makes brioche worth the wait: a slow overnight chill develops deep flavor, and the four-ball shaping technique gives the finished loaf that signature pull-apart top. Eggs enrich the dough and give it that soft, almost cake-like crumb, while a light egg wash before baking creates the deep chestnut sheen brioche is known for. The dough itself takes patience — kneading to a smooth, windowpane-thin elasticity, then a long cold retard — but the payoff is a loaf that's pillowy, tender, and every bit as showstopping sliced thick for toast or torn apart warm. It's a project bake, no doubt, but one that rewards you with a bakery-level result at home. This version is a great fit for a dairy free kitchen, so you don't have to give up that rich, golden brioche experience to make it work for your table.

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Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°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
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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.
2 ¼ tsp active dry yeast (1 standard packet)
3 cups all-purpose flour
3 tbsp granulated sugar
1 tsp fine salt
4 large eggs, at room temperature
14 tbsp (1 ¾ sticks) 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 large 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
Combine the warmed milk and yeast in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, sugar, salt, and 4 eggs to the yeast mixture. Fit the mixer with the dough hook and mix on low speed for 2 minutes, until the ingredients are just combined into a shaggy mass, then increase to medium speed and knead for 8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

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