The Ultimate Vegan Brioche Bread (Pillowy, Rich & So Easy!)
Imagine a loaf of bread so golden and pillowy-soft that it tears apart in feathery, cloud-like strands, with a flavor that’s rich, buttery, and slightly sweet. Now, imagine that this heavenly bread is 100% vegan. It sounds impossible, right? For years, I thought a truly great vegan brioche was a baker’s myth, but this recipe…
Imagine a loaf of bread so golden and pillowy-soft that it tears apart in feathery, cloud-like strands, with a flavor that’s rich, buttery, and slightly sweet. Now, imagine that this heavenly bread is 100% vegan. It sounds impossible, right? For years, I thought a truly great vegan brioche was a baker’s myth, but this recipe is the incredible, delicious proof that it’s real.
Here’s the thing about classic brioche: it relies heavily on eggs and butter for its signature texture and flavor. My mission was to recreate that magic without any animal products. The secret, I discovered, wasn’t some strange chemical or hard-to-find ingredient; it was a humble, old-fashioned trick: mashed potatoes! They provide the starch and moisture that creates an unbelievably tender, rich, and fluffy crumb.
I promise you, this isn’t just a “good for vegan” bread; it is a genuinely spectacular loaf that will stun even the most discerning bread lovers. It’s a joyfully hands-on baking project that fills your home with the most incredible aroma. It makes the most amazing toast, the most decadent French toast, and is simply divine on its own.
Get ready to master the simple secrets to a show-stopping vegan brioche that is destined to become a new staple in your baking repertoire.
Why This Vegan Brioche Will Blow Your Mind!
You are going to be so incredibly proud of the golden loaves you pull from your oven. This recipe is pure magic, and here’s why you will fall in love with it:
- Impossibly Rich & “Buttery”: Thanks to a generous amount of vegan butter and a clever technique, this brioche has all the rich, decadent flavor of the classic French loaf.
- Cloud-Like, Pillowy Texture: The secret ingredient—mashed potato!—and a long kneading time create an unbelievably soft, feathery, and shreddable crumb. It’s a textural dream.
- A Fun and Rewarding Bake: This is a wonderful weekend baking project. The process of watching the dough double in size and shaping the final loaves is so satisfying.
- Incredibly Versatile: This recipe makes two loaves! It’s perfect for making the most epic vegan French toast, amazing toast with jam, or even savory sandwiches.
- Looks and Tastes Like it Came from a French Bakery: The beautiful golden-brown crust and tender interior make this a truly impressive loaf that no one will ever guess is vegan.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Rise Time | 2 hours |
| Total Time | 3 hours |
| Servings | 24 slices (2 loaves) |
| Calories | 284 kcal per slice |
| Course | Breads, Breakfast |
| Cuisine | American / French |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Vegan Baking Project
This recipe uses a few clever ingredients to replicate that classic brioche richness. Let’s get our list together.
→ For the Rich Brioche Dough
- 5 ½ – 6 cups bread flour → Bread flour is best for a chewier structure, but all-purpose works well too!
- ¾ cup vegan cane sugar → For a touch of sweetness.
- 2 packages instant yeast → That’s 4 ½ teaspoons total.
- 2 teaspoon salt → Crucial for flavor!
- ¼ teaspoon turmeric → This is totally optional, but it gives the bread a beautiful, rich, golden-yellow hue.
- 1 ¼ cup cooked, cooled, mashed Yukon gold potatoes → The secret weapon! This creates an incredibly moist and tender crumb.
- 1 cup vegan butter → Use a good quality, block-style vegan butter for the best flavor.
- 1 tablespoon vanilla extract → For that classic, warm aroma.
- ¾ – 1 cup water → We’ll add this as needed to get the perfect dough consistency.
→ For the Simple Maple Glaze
- 2 tablespoons maple syrup → For a beautiful, glossy finish.
- 2 tablespoons melted vegan butter → Adds shine and a final touch of richness.
Let’s Get Baking! Crafting Your Perfect Vegan Brioche
Ready for a fun and rewarding baking adventure? Don’t be intimidated by the yeast or the kneading—we’ll walk through it step-by-step.
Part 1: Making the Rich Dough
- Mix the Dry Ingredients: In a large bowl, whisk together 5 ½ cups of the flour, the sugar, yeast, salt, and the optional turmeric. Set this aside.
- Cream the “Butter” and Potato: In the bowl of your stand mixer fitted with the paddle attachment, cream together the mashed potato, vegan butter, and vanilla. This is where the magic starts! Add ¾ cup of the water and mix to combine.
- Combine and Knead: Add the flour mixture to the wet ingredients in three parts, mixing on low. After the second addition, switch to the dough hook. Add the final part of the flour and let the mixer knead the dough for a full 15-20 minutes. The dough is ready when it’s smooth, elastic, and pulls away from the sides of the bowl. It will be slightly sticky to the touch, but shouldn’t stick to your hands. Add a splash more water or a sprinkle of flour if needed to get the right consistency.
Part 2: The All-Important Rises
- The First Rise: Form your dough into a ball and place it in a lightly oiled bowl. Cover it with a towel and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
- Punch Down & Second Rise: Gently punch the air out of the risen dough. Cover it again and let it rise for another 40-60 minutes, until it has doubled in size once more. This double rise is key for a super light and airy texture!
Part 3: Shaping, Final Rise, and Baking
- Prep Your Pans: While the dough is on its second rise, grease two standard loaf pans and line them with parchment paper.
- Shape the Loaves: Punch the dough down again. Now, choose your shaping method! You can divide the dough into 6 equal pieces and form three small logs for each loaf pan, or divide it into 12 pieces and form six small balls for each pan, arranged in two rows.
- The Final Rise: Cover your shaped loaves and let them rise one last time for 35-40 minutes. They’re ready when you can gently poke the dough and the indentation springs back very slowly or not at all.
- Bake to Golden Perfection: About 15 minutes before the final rise is done, preheat your oven to 375°F (190°C). Whisk together the maple syrup and melted vegan butter for the glaze. Gently brush this glaze over the tops of your risen loaves. Bake for 35-40 minutes, until the tops are a deep golden brown. Let them cool for a few minutes in the pan before turning out onto a wire rack.
WiseRecipes’ Top Tips for Perfect Vegan Brioche
Yeast bread can feel intimidating, but these secrets will ensure your brioche is a stunning success.
- The Potato is the Magic Trick. Don’t skip this! The starch and moisture from the cooked potato is the secret to an incredibly soft, moist, and tender crumb that mimics the richness of an egg-based brioche. Yukon Gold potatoes work best for their creamy texture.
- Don’t Skimp on the Kneading Time. That 15-20 minute knead is not a typo! This is crucial for developing the gluten structure that gives brioche its signature strong yet feathery, shreddable texture. You’ll know it’s ready when the dough is smooth, elastic, and passes the “windowpane test.”
- The Double Rise is Non-Negotiable. The first rise develops flavor, and the second rise creates that beautiful, airy texture. Punching the dough down and letting it rise twice results in a much finer and more tender crumb.
- Use a Kitchen Scale for Even Loaves. For the most professional-looking loaves with perfectly uniform rolls or balls, using a kitchen scale to divide your dough into equal pieces is the absolute best way to go.
- Trust the Poke Test. The final poke test before baking is the best indicator of whether your dough is perfectly proofed. If it springs back immediately, it needs more time. If the indent stays or comes back very slowly, it’s ready for the oven!
Keep It Fresh! Storing Your Beautiful Bread
This bread is so delicious, it rarely lasts long, but here’s how to keep it at its best.
- Room Temperature: The best way to store your brioche is in a bread box or a paper bag at room temperature. It will stay fresh and soft for about 3-4 days. I avoid plastic bags, as they can trap moisture and make the crust soft.
- Freezing: This bread freezes beautifully! Let the loaves cool completely, then you can either freeze the whole loaf or slice it first. Wrap it tightly in plastic wrap and then a layer of foil or place it in a freezer-safe bag. It will keep for up to 3 months. Just pull out a slice and toast it from frozen!
Fluffy Vegan Brioche Bread
Ingredients
Method
- In a large bowl, whisk together 5 ½ cups flour, sugar, yeast, salt and optional turmeric.
- In a stand mixer bowl with the paddle attachment, cream the mashed potato, vegan butter, and vanilla. Add ¾ cup of water and combine.
- Add the flour mixture in 3 parts, switching to the dough hook after the second part. Knead on low speed for 15-20 minutes, until the dough is smooth and pulls away from the sides of the bowl. Add more water or flour 1 tablespoon at a time if needed.
- Form the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place for 60-90 minutes, until doubled.
- Punch the dough down, cover, and let rise again for 40-60 minutes, until doubled again.
- Grease and line two loaf pans. Punch the dough down and divide it for your desired shape (6 pieces for two 3-roll loaves, or 12 pieces for two 6-roll loaves).
- Shape the pieces into logs or balls and arrange them in the loaf pans.
- Cover and let rise for a final 35-40 minutes. 15 minutes before this rise is done, preheat the oven to 375°F (190°C).
- Whisk together the maple syrup and melted vegan butter. Brush this glaze over the risen loaves.
- Bake for 35-40 minutes, or until golden brown on top. Let cool slightly before serving.
Notes
FAQs: Your Vegan Brioche Questions, Answered!
Can I really make this without a stand mixer?
Yes, you can, but be prepared for a workout! You will need to knead the dough by hand on a lightly floured surface for a solid 15-20 minutes. It’s a fantastic arm workout, and the result will be just as delicious!
Can I use sweet potato or pumpkin instead of regular potato?
Absolutely! As the recipe notes, you can substitute the Yukon Gold potato with an equal amount of mashed sweet potato or pumpkin puree. This will give the bread an even more beautiful golden-orange color (you can omit the turmeric) and a slightly sweeter, earthier flavor. It’s a fantastic fall variation!
My dough isn’t rising! What did I do wrong?
This is the most common yeast bread fear! It’s usually one of three things: 1) Your yeast was expired (always check the date!). 2) The water you used was too hot and killed the yeast. 3) Your kitchen is too cold. Try to find a cozy, warm (but not hot), draft-free spot for your dough to rise, like inside an oven that’s turned off with the light on.
What if my dough is too sticky or too dry?
This is a very easy fix! Every flour and even the humidity in your kitchen can affect dough. As the recipe notes, if your dough seems too dry and isn’t coming together, add more water one tablespoon at a time. If it’s hopelessly sticky, add more flour one tablespoon at a time until it’s a manageable, soft, and only slightly tacky dough.
My Final Thoughts: Your New Favorite Baking Project
This Vegan Brioche Bread is one of those truly special recipes that proves that plant-based baking can be every bit as rich, decadent, and satisfying as the classics. It’s a joyful, rewarding project that fills your home with the most incredible aroma and results in two loaves of pure, pillowy perfection. I can’t wait for you to try it!
