Soft Buttery Vegan Brioche Bread

Up close shot of baked bread with a slice removed on a brown table with a cup of milk in the background.

5 from 2 votes

Make the most Soft Buttery Vegan Brioche Bread with a few simple steps as a fun family baking activity without the dairy, using a handful of staple ingredients!

Prep Time15

Cook Time40

Rise Time:2

Total Time2 55

Course: Breakfast, Brunch, Snack

Keyword: baked, bread, brioche, buttery, dairy-free, easy, family-friendly, kid-friendly, side dish, snack, vegan

Servings: servings

Calories: 2418kcal

Author: Shanika

Ingredients

BREAD:

4 ½-5 cups Artisan bread flour, organic (See Notes for my fave flour blend!)
1 packet Instant rise yeast (That's 2 ¼ tsps!)
¼ cup organic cane sugar (You can also use coconut sugar)
¾ cup Almond milk, at room temp. (You can use your fave plant-based milk!)
¾ cup aquafaba (This is the liquid from a can of chickpea; See Notes!)
½ cup vegan butter, melted + cooled to WARM (See Notes for other options)
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon dried parsley

VEGAN 'BRUSHING SYRUP':

1 tablespoon vegan butter, melted
1 tablespoon pure maple syrup

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

In the bowl, add together the flour, sugar, and yeast, whisking together and set aside.
In the bowl of an electric stand mixer with a whisk attachment, add in the milk, WARM melted butter, vanilla, and aquafaba, whisking them together on medium-speed until combined.
Reduce the speed to low and add in the dry ingredients in three parts (divided portions) followed by the salt, garlic powder, and parsley, mixing them together until just combined before switching the mixer attachment to the dough hook and mixing on high speed, kneading the dough completely. The dough should begin to look shiny and "elastic-like" in texture----about 10-15minutes or so into the mixing process. NOTE: If the dough is still too sticky and sticks easily to the bowl, add in additional flour, 1 tablespoon at a time; if too dry, add water, 1 tablespoon at a time until it's the right texture and consistency.

LET THE DOUGH RISE:

Lightly grease a large bowl with oil and once the dough is fully kneaded, remove it from the mixer and add it to the prepared bowl, lightly moving it around so that it is coated with the oil. Cover the bowl (with a towel or plastic wrap) and let the bread rise at room temperature for 1 hour. It should be doubled in size after the 1-hour mark.

ASSEMBLY:

Prep TWO standard loaf pans by greasing them lightly with oil or butter and lining it with parchment so that the parchment hangs over the sides for easy pickup.
Punch down the risen dough and remove it from the bowl and unto a floured surface. Cut dough into 12 even pieces and for each piece, fold the ends under to shape it into a ball. Then roll into a ball with the ends at the bottom. Make 2 uneven rows of 3 balls in each prepared load pan.

SECOND RISE:

Let the dough balls rise again for another 1 hour until doubled in size or significantly larger in size. NOTE: You'll know that the dough is ready once it doesn't spring back once touched or barely does.

MAKE THE VEGAN 'BRUSHING SYRUP':

To make the vegan brushing syrup, mix together the melted butter and maple syrup until combined.

BAKE THE BREAD:

Preheat the oven to 375 degrees Fahrenheit once you're about 10 minutes away from the rising time being complete. NOTE: It’s important for the bread to be placed into a well heated oven to ensure that it bakes well and rises correctly.
Brush the tops of the breads with the brushing syrup and bake for 35-40 minutes, or until the tops are golden brown and the centers are baked through, coming out clean once tested with a toothpick or butter knife.
Remove both breads from the oven and let them cool for 5-10 minutes before gently lifting it out of the pan by holding the parchment on the sides. Serve immediately.
Bon Appetit!

Notes

STORAGE: Once baked and fully cooled, leftover bread can be stored in an air-tight container, foil, or plastic wrap for 3-5 days. To freeze, store leftovers wrapped in foil paper and then added in a freezer-friendly ziplock bag for up to 2 months.
FLOUR: If you don't have Artisan bread flour, feel free to use All-purpose flour as a substitute. Personally, I like to mix half and half for a nice texture!
BUTTER: Instead of vegan butter, you can substitute with the exact measurement of extra virgin olive oil.
AQUAFABA: You'll only need 1 (15 oz.) can of chickpeas for this recipe. Simply open the can and drain the liquid into a bowl or measuring cup. It should be about ¾ cup.

Nutrition