Dairy Free Classic Brioche

Total time11 hr 15 min

Prep time40 min

Cook time35 min

This bakery-style loaf builds its signature richness the classic way: a yeasted dough enriched with eggs, kneaded until it passes the windowpane test, then given a slow overnight rise to deepen flavor and structure. The dough gets shaped into eight soft rounds and nestled into the pan, where a long final proof lets it climb into those signature domed peaks. A gentle egg wash before baking gives the crust that deep mahogany shine, while the crumb underneath stays pillowy, tender, and pull-apart soft. Whether you're slicing it thick for toast or tearing it apart while it's still warm, this loaf delivers all the buttery-looking gloss and airy texture brioche is known for. It's a fantastic pick for a dairy free rotation, especially if you've missed that laminated, golden-crumbed bakery loaf.

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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)
2 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature
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
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 warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
2
Add the flour, salt, remaining 1 tbsp sugar, and the 4 room-temperature eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and passes the windowpane test — a small piece stretched between your fingers should stretch thin enough to see light through without tearing.

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