Vegan Brioche Bread - Italian Recipe

5 from 5 votes

Vegan Brioche Bread - Italian Recipe

Our vegan brioche bread is an easy and fluffy breakfast recipe made with a few simple ingredients that you probably already have at home. You will be amazed at how light, airy, aromatic, and just delicious this plant-based brioche bread is. We even use a semi-whole grain flour to give it extra taste and nutrition. We are sure you'll love it!

Prep Time15 mins

Cook Time25 mins

Proofing3 hrs

Total Time3 hrs 40 mins

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: brioches

Calories: 322kcal

Author: Nico

Equipment

Bundt cake pan 10inch (26cm)

Ingredients

Dry Ingredients

500 g bread flour or all-purpose + 2 to 3 tablespoon for kneading*
100 g sugar
7 g instant dry yeast or 7g active dry yeast, or 20g fresh brewer's yeast but in this two cases dissolved in warm water.

Wet Ingredients

150 g plant-milk soy, almond, oat
150 g water
60 g sunflower oil
2 teaspoon vanilla extract
1 orange zest
1 pinch salt

Metric - USA

Instructions

In a bowl add flour, sugar and instant dry yeast. Give it a stir, then add the rest of the ingredients: the zest of one orange, lukewarm plant-milk, water, sunflower oil, vanilla aroma, and a pinch of salt. Mix with a spatula till all the ingredients come together.
NB: if you don't have instant dry yeast, you can use either 7g (1.4tsp) of active dry yeast or 25g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
On a worktop add 2 tablespoon of flour, then transfer the dough on it, and knead with your hands. Let the dough absorb all the flour, then knead vigorously for 5 minutes. By the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.
You can use a kitchen-aid if you prefer.
Put the dough in a bowl, brush it with a thin layer of oil and cover the bowl with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for 2 to 3 hours in a warm place.
TIP: turn the oven on for 30 seconds then turn it off and put the dough in it to proof.
After proofing, transfer the dough onto a clean worktop. Fold it on itself three times then cut it into 9 pieces.
Take each piece of dough and shape it into a ball. Then with the palm of your hand roll the ball on the worktop to make it smooth and round.
Arrange the dough balls into a lightly oiled bundt pan that can fit all the dough balls snuggly. Let proof a second time in a warm place for 1 hour.
Preheat the oven to 180C or 356F. Brush the top of the dough balls with soy-milk and bake on the lower oven rack for about 25 minutes.
The brioche bread should be golden on top but still very soft on the inside. Let cool down completely before eating.

Notes

*the dough for brioche bread should be quite wet, so try to add as little flour as possible while kneading. 2 to 3 tablespoon should be enough.

** If you can, use a digital scale for our recipes. This way you'll get the best results.

MEASUREMENTS

We recommend using the metric system for this recipe.

Nutrition