Fluffy Vegan Brioche Bread

Discovering the Joys of Fluffy Vegan Brioche Bread

There are few things more satisfying than the smell of freshly baked bread wafting through the house. It’s a smell that wraps you in warmth and nostalgia, taking you back to childhood days spent in the kitchen with family or friends. Today, I want to share something really special with you—a recipe that has not only cozy vibes but also an impressive fluffy texture that every bread lover craves: Fluffy Vegan Brioche Bread.

Now, I know what you might be thinking—vegan brioche? Isn’t brioche supposed to be rich and buttery? Well, yes and no. This version turns traditional expectations on their head while still offering that melt-in-your-mouth delight that brioche is known for. The secret? Creamy Yukon Gold potatoes, vegan butter, and a bit of patience.

The Ingredients: A Simple Yet Perfect Combo

You’ll want to start with a mix of ingredients that might just surprise you. Grab about 5 ½ to 6 cups of bread flour, which forms the lovely base of this bread. Then, you’ll need ¾ cup of vegan cane sugar to add a touch of sweetness that’s essential in brioche. Don’t forget the yeast—two packages, or 4 ½ teaspoons of instant yeast—because that’s what gives this bread its rise and fluff.

As you’re mixing, don’t hesitate to sprinkle in a couple of teaspoons of salt for balance. I sometimes add a little turmeric, just a pinch, to give the dough a warm golden hue, although it’s totally optional. One of the stars of this recipe is 1 ¼ cup of cooked, cooled, mashed Yukon gold potatoes; they lend an incredible texture and moisture. Then, of course, there’s the vegan butter—1 cup—because brioche isn’t brioche without a luscious buttery flavor. A tablespoon of vanilla extract elevates the taste, making it feel indulgent.

Lastly, you’ll need around ¾ to 1 cup of water for hydration. I like to add simple sweetness with 2 tablespoons of maple syrup and a touch more melted vegan butter at the end for that glossy finish.

Getting Started: Mixing It All Together

The process begins fairly straightforwardly. In a large bowl, whisk together your bread flour, sugar, yeast, salt, and that optional sprinkle of turmeric. You’ll really see those ingredients come together as you prepare your dough.

Now, for the fun part—everyone loves a good mixer. In the bowl of your stand mixer, cream the cooled mashed potatoes along with the vegan butter and vanilla until everything is velvety smooth. Then, you’ll want to add about ¾ cup of water. Go ahead and mix it all until it’s well combined.

Here’s a small tip: If you find your mixture too thick, add a little more water, a tablespoon at a time, until you achieve the right consistency.

Kneading to Perfection

This is when the magic happens. Switch to the dough hook and begin adding your flour mixture in three parts, allowing the mixer to work its magic. Knead on low speed for about 15 to 20 minutes until everything transforms into a smooth, elastic dough. It’s kind of fascinating to watch it go from a sticky mess to something beautiful and shiny.

Once you’re there, form the dough into a ball and place it in an oiled bowl. I like to cover it with a clean kitchen towel and let it rise in a warm spot for about 60 to 90 minutes. You’ll know it’s ready when it has doubled in size, and the kitchen is filled with that delightful yeasty aroma.

Patience Is a Virtue

After the initial rise, gently punch down the dough—don’t worry, it’s not a sin; it’s part of the process! Cover it again and give it another 40 to 60 minutes to rise. You really want it to be fluffy and airy, so don’t skimp on this step.

When the time is almost up, preheat your oven to 375°F (190°C). Then, grease and line two loaf pans—this is where your beautiful bread will take shape. Divide your dough; you can choose to shape it into logs or small balls, whichever you prefer, and arrange them nicely in the loaf pans.

Now, here’s something I love to do: before the final rise, I brush the tops with a mixture of maple syrup and melted vegan butter. This not only helps achieve that gorgeous golden crust but also adds a subtle sweetness that complements the bread perfectly.

The Final Countdown

After letting the dough rise for the final time—about 35 to 40 minutes—it’s time to bake. Slide those pans into the oven and let the aroma fill your kitchen. Bake them for about 35 to 40 minutes. You’ll know they’re done when the tops are golden brown and a gentle tap on the bottom sounds hollow.

As they cool just slightly on a wire rack, you might want to resist the urge to tear into them immediately. Trust me, it’s worth waiting just a few minutes.

Serving It Right

What I love about this Fluffy Vegan Brioche Bread is its versatility. You can slice it up to make delicious sandwiches, serve it with a warm vegan butter spread, or even use it for a beautiful French toast the next day, soaking it up with a mixture of plant milk and cinnamon.

If you find yourself with leftover bread—if that’s even a possibility—you can easily store it in an airtight container for a few days, or freeze it for later. Just slice it before freezing to make it easier to pop out a piece whenever you crave that warm bread.

Making It Your Own

Now, let’s talk about variations. You could fold in dark chocolate chips or dried fruits before baking for a sweet twist. For a savory version, consider adding herbs or spices to the dough, creating an entirely different experience. Each time I make this recipe, I explore new possibilities—why not, right?

In Conclusion

Every time I bake this Fluffy Vegan Brioche Bread, it reminds me why I fell in love with baking in the first place. The joy of sharing warm, fluffy bread with loved ones is truly unmatched. I hope you find as much joy in it as I have. So, gather your ingredients, get that mixer out, and enjoy the process! The end result will not only fill your home with warmth but also your heart. Happy baking!

Fluffy Vegan Brioche Bread

This Fluffy Vegan Brioche Bread combines the comfort of traditional brioche with a delicious vegan twist, featuring creamy Yukon Gold potatoes and vegan butter for an indulgent texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: Baked Goods, Vegan

Calories: 160

Ingredients Method Notes

Ingredients

  

For the Dough

• 5.5-6 cups bread flour This forms the base of the bread.
• 0.75 cups vegan cane sugar Adds essential sweetness.
• 4.5 teaspoons instant yeast Two packages for proper rise.
• 2 teaspoons salt Balances the sweetness.
• 1.25 cups cooked, cooled, mashed Yukon gold potatoes Provides texture and moisture.
• 1 cups vegan butter Gives the bread a buttery flavor.
• 1 tablespoon vanilla extract Elevates the taste.
• 0.75-1 cups water For hydration of the dough.
• 2 tablespoons maple syrup Adds simple sweetness.

For Brushing

• 2 tablespoons melted vegan butter For glazing before baking.
• 1 tablespoon maple syrup Mix with melted vegan butter for brushing.

Method

 

Mixing the Ingredients

1. In a large bowl, whisk together bread flour, sugar, yeast, salt, and optional turmeric.
2. In a stand mixer, cream together the cooled mashed potatoes, vegan butter, and vanilla extract until smooth.
3. Gradually add in about ¾ cup of water and mix until well combined.
4. If mixture is too thick, add more water a tablespoon at a time.

Kneading and Rising

1. Switch to the dough hook, begin adding the flour mixture in three parts, knead on low speed for 15 to 20 minutes until smooth and elastic.
2. Form the dough into a ball and place it in an oiled bowl, covered with a towel, and let rise in a warm place for 60 to 90 minutes.
3. Once doubled in size, punch down the dough and cover it again for another rise of 40 to 60 minutes.

Shaping and Baking

1. Preheat the oven to 375°F (190°C). Grease and line two loaf pans.
2. Divide the dough and shape into logs or small balls, placing them in loaf pans.
3. Brush the tops with a mixture of maple syrup and melted vegan butter before the final rise.
4. Let the dough rise again for about 35 to 40 minutes.
5. Bake for 35 to 40 minutes, until golden brown and hollow when tapped on the bottom.

Cooling and Serving

1. Let the baked bread cool on a wire rack before slicing.
2. Enjoy sliced for sandwiches, with vegan butter, or as French toast.

Notes

Store leftovers in an airtight container for a few days or freeze for later. Slice before freezing for easy access.