Soft and ‘buttery’ Vegan brioche!

Oh brioche, I think I love you! Your rich and tender crumb, flaky crust. Your neither bread nor pastry, you don’t care, and pretty easy really! Your not like the other breads….. Okay I am back to reality now, no more talking to bread! Something wonderful happened the other day guys, as you may have guessed by now, I made brioche AND it was really easy, just took a bit of time. Here is how I made it.
vegan brioche
Sponge mixture:

1/4 cup tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast

The dough:
1 1/4 cup plain flour
1/4 cup soy flour or gram flour if you cant find soy flour
2-4 tbsp soy milk
scant 1/4 cup golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine (whatever one tastes the most buttery, not a plain soy one- I used vitalite)

Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoon at a time, until well incorporated and you have a nice wet dough. Knead only for about 2 minutes, just in the bowl, its only to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight). After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces. Roll each piece into a ball and place evenly apart on the base of a 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1 1/2 hours in a warm place before baking brush with soy milk and bake in a well preheated oven at 180c/350f for 20-25 minutes until the bread turns a glossy dark golden brown on top. Carefully remove from the pan before 

20 thoughts on “Soft and ‘buttery’ Vegan brioche!

  1. Yeah I am SO going there! A feast of crumbs and tears of joy and handfuls of heaven all sequestered on the floor with a plate, a knife and the best part of half a wedge of good home made vegan cheese and some heavenly pesto…I might even eat the lot! Who cares! Food this good needs to be celebrated. This recipe is SO full of promise! I can’t wait till it cools down enough to bake it. I might even try using the covered bbq to see if I can’t get a quick fix 🙂

  2. Brioche! I thought we had said good bye forever… But now, it seems possible to bring you back into my life, buttery brioche…. 🙂

  3. Wow. This looks amazing! Especially after being in a bakery this morning that had eggs and dairy in every single item. I wish I had a plateful of your brioche right here in front of me. 🙂

  4. These look amazing! It’s when I see recipes like this that I really wish gluten were not my nemesis. I need to do some experimenting to see if a GF version could work…

  5. Hello, I am so glad to find a brioche recipe without egg and milk!!!!!!!! I was wondering, the soy flour or the gram flour, can that be replaced by the normal flour you used?

    • You could give it a go but the soy flour is there to replace the extra protien, as plain flour is not high enough in protien to be used 100% on its own (in theory) and strong white flour has the protien but too much gluten to have such a light and tender crumb, hope that helps.

      • Thanks for the advise!!! I will just have to go to the Natureshop tomorrowmorning and buy me some soy flour!!!! I just want to do it right!! I will let you know how it turned out in a few days!!

  6. And…………………………….the taste………..soooo delicious!!!!!!!!!!!!!!!! I did let it in the fridge for the night (14 hours) and it did a tiny bit of rising, then seperated the dough in 7 balls in a round cakepan and in a warm oven under a teacloth. It didn’t rise much but boy, does it taste delicious. Even my son (he’s 17 and has had 3 years of “pastry-baking school” and goes for his last year) says it is YUMMY!!!!!!!!! Thanks so much for sharing this recipe!!!!!!!!!!!!


      • Hey, yes, it is very yummy!! The yeast I used I bought by our local (dutch) mill. It is dry yeast, teeny tiny grains. I mixed it with the tepid soy milk and flour and it began to GROW!! 😉
        Now, I am making a sugarbread. It’s a dutch recipe. Without egg and I replaced the milk with soymilk. It smells delicious!!
        Thanks for answering!!!

  7. Just tried this recipe today. …it turned out great and was sooooo delicious! I added raisins and a little more sugar.
    Thanks so much!!!! I highly recommend everyone tries this!

  8. Could you make this as a big loaf instead of rolls? What would the cooking time be?
    I can’t wait to make this!!

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