Vegan Brioche
Classic brioche is notoriously rich in eggs and butter, which makes a plant-based version sound like a tall order — but this loaf pulls it off beautifully. Aquafaba steps in as the egg substitute, lending the dough that characteristic lift and tender crumb you expect from a proper brioche, while vegan butter gets worked in slowly, piece by piece, for a genuinely pillowy, golden result. The milk-and-sugar wash brushed on before baking gives the top that deep, glossy, bakery-style color that makes it almost too pretty to slice. It makes 10 servings, so it's a great bake for a weekend brunch spread or a week's worth of exceptional toast. The process takes some patience — two rises and a slow butter incorporation — but none of the steps are complicated, and a stand mixer does most of the heavy lifting. Once it comes out of the oven smelling like warm, buttery bread, you'll be glad you didn't rush it.
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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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