Dairy Free Brioche

Total time4 hr

Prep time30 min

Cook time30 min

4.6

(8)

Brioche has a reputation for being one of the most indulgent, buttery breads you can make — and this version delivers every bit of that richness without a drop of dairy. The secret is in the technique: softened dairy-free butter is worked into the dough cube by cube, building that signature glossy, pillowy crumb the same way a classic recipe would. Oat milk activates the yeast and adds a subtle natural sweetness that plays beautifully against the eggs and salt. The windowpane test in step three is your best friend here — it tells you the gluten is fully developed and that you're going to get those gorgeous, pull-apart rolls once baked. A deep golden egg-wash finish makes the loaf look like it came straight out of a Parisian boulangerie. With 10 servings from a single 9x5 loaf, it's perfect for a weekend brunch spread or sliced thick for French toast the next morning. Once you smell it coming out of the oven, you'll wonder why you ever bought bread at all.

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Ingredients

10 servings

For the dough

¼ cup oat milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar, divided
2 cups all-purpose flour, plus more for dusting
½ tsp fine salt
3 large eggs, at room temperature
½ cup (1 stick) dairy free butter, cut into ½-inch cubes, softened

For the egg wash

1 large egg
1 tbsp oat milk

Instructions

1
Combine the warmed oat milk, yeast, and 1 teaspoon of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the flour, salt, remaining sugar, and 3 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 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.

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