Mushroom Free Vegan Brioche
Total time3 hr 35 min
Prep time30 min
Cook time35 min
5.0(9)
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Learn more →Ingredients
10 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp organic cane sugar, divided
- ½ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ cup plant-based milk, warmed
- 1 tsp fine salt
- 3 cups all-purpose flour, plus more for dusting
- ½ cup vegan butter, cut into 1-inch pieces, at room temperature
For the egg wash
- 2 tbsp plant-based milk
- 1 tsp organic cane sugar
Instructions
- 1
Combine the warm water, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the mixture is foamy and the yeast is visibly active.
- 2
Add the aquafaba, warmed plant-based milk, remaining 2 tbsp sugar, and salt to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute.
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