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    Home » Breakfast

    Vegan Brioche

    Published: Aug 25, 2023 · by Nico Pallotta

    Jump to Recipe

    Our vegan brioche is a soft and fluffy breakfast recipe made with a few simple ingredients that you already have in your pantry.

    You'll love vegan brioche because it's light, airy, aromatic, and delicious. The whole family will enjoy this.

    vegan brioche bread and coffee
    On this page:
    • Ingredients & Substitutions
    • How to make vegan brioche
    • Tips
    • Questions
    • Storage
    • More brioche recipes
    • More dessert ideas
    • Recipe

    Vegan brioche is an indulgent, sweet breakfast recipe for those days when you deserve more than a quick bowl of oats.

    Try dipping it in a latte or cappuccino, or slice it and have it with jam or chocolate hazelnut spread. Is delicious!

    This recipe is Italian-inspired; the egg-free brioche has a tender crumb, it's sweet and aromatic, and is made with simple ingredients.

    It's also easier than you think, and we are confident that with our step-by-step instructions, you'll get it right on your first try.

    Once you get the basics, you can experiment with croissants, maritozzi, and other recipes with the same brioche dough.

    Brioche bread variations

    Ingredients & Substitutions

    ingredients for vegan brioche

    Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

    Flour

    You can use all-purpose flour, bread flour, or 50% all-purpose and 50% whole-wheat flour.

    Sugar

    Plain white sugar works best. If you are a strict vegan, you might want to use white sugar from sugar beet.

    Instant dry yeast

    We recommend instant dry yeast because it's more reliable and doesn't need to be activated.

    You can replace it with fresh yeast, but if you do so, you need three times more fresh yeast than our instant dry yeast dose.

    Non-dairy milk

    Pick your favorite. We like soy milk and almond milk best. Any dairy-free milk will work wonderfully.

    Vegetable oil

    Use neutral vegetable oil such as avocado or light olive oil. Canola oil and sunflower oil work well, too.

    Substitute melted vegan butter for vegetable oil.

    Vanilla extract

    For aroma. Substitute vanilla extract with the seeds of a vanilla pod.

    Orange zest

    It's delicious in vegan brioche, and we recommend adding it for that extra oomph.

    Salt

    Just a pinch to tie the ingredients together.

    Vegan Brioche bread on a plate

    How to make vegan brioche

    To a bowl, add flour, sugar, and instant dry yeast. Stir to combine, then add orange zest, milk, lukewarm water, oil, vanilla, and a pinch of salt.

    Mix with a spatula until the ingredients come together.

    Tip: If you don't have instant dry yeast, use either 7g (1.4 tsp) of active dry yeast or 25g of fresh yeast. In both cases, you must dissolve the yeast in lukewarm water and sugar before adding it to the flour.

    Vegan brioche dough in a bowl

    Sprinkle your worktop with two tablespoons of flour, then knead the dough for 5 minutes until smooth, soft, moist, and elastic.

    Tip: You can make this in the bowl of a stand mixer with a dough hook attachment.

    hands kneading vegan brioche dough

    Transfer the dough to a large bowl you brushed with oil, cover with a damp cloth, and let proof in a warm spot for about 2 hours or until it doubles in volume.

    Tip: Use your oven as a proofing chamber. Turn it on for 30 seconds, then turn it off and put it in the bowl with the dough.

    Vegan brioche dough and finger

    Transfer dough onto a clean worktop, fold it on itself three times, and cut it into nine pieces. Shape into balls.

    Rolling dough balls for vegan brioche

    Arrange the dough balls snuggly into an oiled bundt pan, cover with a damp cloth, and set aside to proof for 1 hour, best if in a warm place.

    Tip: You can use a loaf pan if you don't have a bundt pan.

    Vegan brioche bread before proofing

    Preheat the oven to 350°F or 180°. Brush the top of the vegan brioche with non-dairy milk and bake on the lower oven rack for about 25 minutes.

    Vegan brioche bread after proofing

    The vegan brioche buns should be golden on top and soft and fluffy inside. Let cool down completely on a wire rack before eating. Optionally, sprinkle with powdered sugar.

    Vegan Brioche bread on a plate with powdered sugar

    Tips

    • Knead well: It's essential to knead vigorously for at least 5 to 10 minutes to develop the gluten network that will give structure to the brioche bread. You can learn more in this post. I tried without much kneading, and the brioche deflated and wasn't as light and airy.
    • Let it proof properly: Proofing for at least 2 to 3 hours is essential to develop texture and flavor. I tried proofing less time, but the brioche turned out heavy, gummy, and wet. It also lacked the aroma and taste of a well-proofed dough.
    • Make a moist dough: When you are done kneading, the dough should be moist and almost stick to your worktop. To do that, try not to add too much flour while kneading the dough.
    • Stick to our measurements: If you are not an expert baker, stick to our measurements and use a scale for best accuracy.

    Questions

    How do I eat brioche bread?

    You can eat our vegan brioche bread for breakfast or as a mid-morning snack. You can enjoy it as is or with a thin layer of jam or chocolate hazelnut spread.

    How to scale this recipe?

    This recipe is easy to scale. You can divide all the ingredients by 2 for half a batch. Or multiplying by 1.5 or by 2 for a larger batch. Our quantities are the easiest to handle for kneading the dough by hand and for home cooking.

    Storage

    Room temperature: Keep at room temperature in a reusable food-grade plastic bag. It'll last for up to 5 days.

    When it gets dry, our favorite way to eat it is to dunk it in a cup of oat milk cappuccino. You can also warm it up in the microwave for a few seconds to get it soft again.

    Freezer: Let the vegan brioche cool down at room temperature, transfer it to a freezer-friendly bag, and freeze for up to 3 months. Thaw at room temperature.

    More brioche recipes

    • Vegan chocolate chip brioche.
    • Vegan brioche rolls with custard.
    • Italian breakfast brioche (Buondì).
    • Vegan croissant with brioche dough.
    • Vegan Italian cream buns (Maritozzi).
    • Vegan Italian donuts (Bomboloni).
    • Vegan french toast.
    • Vegan chocolate chip brioches
      Vegan Chocolate Chip Brioches
    • vegan maritozzi filled with whipped cream
      Vegan Italian Cream Buns - Maritozzi
    • close up vegan brioche croissant
      Vegan Cornetti - Italian Croissants
    • vegan french toast
      Vegan French Toast

    More dessert ideas

    For more delicious sweet treats, check out:

    • Vegan apple cake
    • Easy vanilla cake
    • Orange cake
    • Vegan carrot cake
    • Cinnamon rolls
    • vegan carrot cake
      Vegan Carrot Cake
    • easy vanilla cake
      Easy Vanilla Cake
    • vegan pancakes with maple syrup
      Vegan Pancakes
    • vegan apple cake
      Vegan Apple Cake

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    Vegan Brioche Bread with powdered sugar

    Vegan Brioche

    Author: Nico Pallotta
    Our vegan brioche is a soft and fluffy breakfast recipe made with a few simple ingredients that you already have in your pantry.
    You'll love it because it's light, airy, aromatic, and delicious. The whole family will enjoy this.
    Print Recipe Pin Recipe Share Recipe
    5 from 7 votes
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Proofing 3 hours hrs
    Total Time 3 hours hrs 40 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 9 buns
    Calories 314 kcal

    Equipment

    • Bundt cake pan 10-Inch (26cm) or loaf pan

    Ingredients
     
     

    Dry Ingredients

    • 3⅓ cups all-purpose flour + 2 to 3 tablespoons for kneading
    • ½ cup sugar
    • 1½ teaspoons instant dry yeast sub active dry yeast, or 20g fresh brewer's yeast but in this two cases dissolved in warm water.
    • 1 pinch salt

    Wet Ingredients

    • ¾ cup non-dairy milk any
    • ½ cup water
    • ¼ cup vegetable oil avocado, olive, sunflower, etc.
    • 1 tablespoon vanilla extract
    • 2 teaspoons orange zest grated
    Keep screen on

    Instructions
     

    • To a bowl, add 3⅓ cups all-purpose flour, ½ cup sugar, and 1½ teaspoons instant dry yeast.
      Stir then add ¾ cup non-dairy milk, ½ cup water, ¼ cup vegetable oil,1 tablespoon vanilla extract, 2 teaspoons orange zest, and 1 pinch salt.
      Mix with a spatula or wooden spoon until you get a dough.
      Vegan brioche dough in a bowl
    • Sprinkle your worktop with two tablespoons of flour, then knead the dough for 5 minutes until smooth, soft, moist, and elastic.
      hands kneading vegan brioche dough
    • Transfer the dough to a large bowl you brushed with oil, cover with a damp cloth, and let proof in a warm spot for about 2 hours or until it doubles in volume.
      Vegan brioche dough and finger
    • Transfer dough onto a clean worktop, fold it on itself three times, and cut it into nine pieces. Shape into balls.
      Rolling dough balls for vegan brioche
    • Arrange the dough balls snuggly into an oiled bundt pan, cover with a damp cloth, and set aside to proof for 1 hour, best if in a warm place.
      Vegan brioche bread before proofing
    • Preheat the oven to 350°F or 180°. Brush the top of the vegan brioche with non-dairy milk and bake on the lower oven rack for about 25 minutes.
      Vegan brioche bread after proofing
    • The vegan brioche buns should be golden on top and soft and fluffy inside. Let cool down completely before eating. Optionally, sprinkle with powdered sugar.
      Vegan Brioche bread on a plate with powdered sugar

    Notes

    Nutrition information is an estimate for one vegan brioche bun out of nine.
    STORAGE
    Room temperature: Keep at room temperature in a reusable food-grade plastic bag. It'll last for up to 5 days.
    When it gets dry, our favorite way to eat it is to dunk it in a cup of oat milk cappuccino. You can also warm it up in the microwave for a few seconds to get it soft again.
    Freezer: Let the vegan brioche cool down at room temperature, transfer it to a freezer-friendly bag, and freeze for up to 3 months. Thaw at room temperature.
    ALSO ON THIS PAGE
    • Substitutions
    • Tips
    • Questions
    • More brioche recipes
    • More dessert ideas

    Nutritional Values

    Nutrition Facts
    Vegan Brioche
    Amount per Serving
    Calories
    314
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    95
    mg
    3
    %
    Carbohydrates
     
    55
    g
    18
    %
    Dietary Fiber
     
    2
    g
    8
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    79
    IU
    2
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin C
     
    2
    mg
    2
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    0.2
    µg
    0
    %
    Calcium
     
    37
    mg
    4
    %
    Folate
     
    120
    µg
    30
    %
    Iron
     
    3
    mg
    17
    %
    Manganese
     
    0.4
    mg
    20
    %
    Magnesium
     
    13
    mg
    3
    %
    Zinc
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this vegan brioche bread, you might also enjoy:

    • 35 easy desserts with cake and muffins
      35 Easy Desserts
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      43 Plant-Based Desserts
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      40 Vegan Breakfast Recipes
    • vegan brunch recipes including vegan frittata, french toast and vegan egg salad
      25+ Best Vegan Brunch Recipes
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    Reader Interactions

    Comments

    1. Michelle

      July 08, 2023 at 10:13 pm

      5 stars
      Top class recipe. It never fails. I am a bug fan of your work guys!

      Reply
      • Louise

        July 09, 2023 at 5:53 am

        Hi Michelle - I'm so very happy you like the brioche 🙂
        Thank you very much for taking the time to leave such kind comment. All the best,
        Louise

        Reply
    2. Anonymous

      January 02, 2022 at 8:50 pm

      5 stars
      Thank you for this fantastic recipe. We baked it last week and couldn't stop eating it. Can't wait to bake it again!

      Reply
      • Nico

        January 09, 2022 at 7:19 am

        So happy you liked it! Thanks for letting us know 🙂

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
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    • zucchini fritters with tzatziki
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