Vegan Brioche

There’s something magical about a soft, buttery brioche fresh from the oven, and yes, this one is vegan, but nobody would ever know. After lots of testing (and taste-testing), I landed on a version that’s tender, rich, and pull-apart perfect, thanks in large part to a Chinese baking method called tangzhong. This simple technique cooks a portion of the flour with plant-based milk into a paste, making the dough extra moist, fluffy, and long-lasting.

Even if you’ve tried vegan brioche before, you need to try it again because the tangzhong takes it to the next level: soft, airy, and with that delicate crumb that makes you want to eat this bread straight from the pan.

Whether you’re shaping traditional rolls or a fun braided loaf, this recipe uses simple ingredients, is easy to make and feels like a treat every time. Read on for the recipe, tips for how to make this vegan brioche, as well as any substitutions that may work!

What is brioche?

A brioche is an enriched dough, and it’s often said that is must contain egg, butter and sugar. But after a bit of tweaking and a loooot of testing, I found that you can omit the egg, add vegan butter and still get that soft, rich, buttery and crusted loaf that people think of when they think of a brioche.

What is tangzhong and why use it in brioche?

Tangzhong is a Chinese term for a fantastic baking technique that cooks down flour and water on the stove top so that it gelatinizes into a paste. In a tangzhong the flour is cooked up to 150°F which causes the sugars and starch in the flour to gelatinize. A few things happen when this is added to a dough. It helps the dough hold moisture, but it also stalls crystalization in wheat dough, so it makes the bread last longer while keeping a soft, pliable texture. You’ll also see this technique commonly used in Japanese milk bread recipes, just under a different name. It’s very traditional in East Asian baking and I think it’s a fantastic method.

Although other vegan brioche recipes do not use tangzhong, I think that’s what sets this vegan brioche apart as the best recipe out there. It has made my bread is softer, more tender, with a chewy pull-apart texture that I can’t get enough of.

Tips on making, storing and using a tangzhong

The key to using a tangzhong is that you want it to be done before you start your dough so that it has time to cool. I pop it in the fridge to speed this up, but it also can come to room temperature on its own. It just depends on your pre-planning.

Tangzhong also keeps well in the fridge for up to 4 days, in case you make it and want to use it later on.

The big tip is that the closer you can get this to room temperature, the better. So if it has chilled for a long time, give it an hour to warm up before you mix it in!

Ingredients for vegan brioche

For the tangzhong:

• 2 tablespoons (23g) all-purpose flour
• 1/2 cup (120g) plant-based milk

For the dough:

• 2 ¼ tsp (9g) active dry yeast
• 1 cup (240g) plant-based milk, at 100-105°F
• 1/4 cup (57g) vegan butter of choice, melted (I like Earth Balance or Country Crock Plant Butter)
• 1/4 cup (55g) granulated sugar
• 3 cups (420g) all-purpose flour, plus more for shaping
• 2 teaspoons Diamond Crystal kosher salt

For the “egg” wash:

• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Flaky salt, for topping

How to make, shape and bake this brioche

First, begin with the tangzhong

This doesn’t have to be a crazy amount of time earlier, it can be just a few hours, or half an hour if you are using the fridge. The key thing is you want your tangzhong to have time to cool.

• Add the 23 grams of flour and 120 grams of plant-based milk to a small pot. Put the pot over medium heat and cook, stirring often until it thickens and starts to look like a gel. If you want to be precise, this mixture should be 175°F. If you can lift up your spoon and the tangzhong pulls down from it like a gluey ribbon, it is ready.
• Remove this from the heat and allow to cool. This will take an hour or two at room temperature, or 15-30 minutes in the fridge.

When the tangzhong has cooled to room temperature, you may begin the dough

• In the bowl of a stand mixer, add the 9 grams of yeast, 240 grams of warm plant-based milk, 57 grams of melted vegan butter and 55 grams of granulated sugar. Whisk this together and let it sit for 5-7 minutes, it should get slightly foamy.
• Next, add the cooled tangzhong and use the hook attachment to mix this in with the rest of the wet ingredients. Once it is fully combined, add 420 grams of flour and 2 teaspoons of kosher salt.
• Mix this with the hook attachment on medium speed for 8-10 minutes, or until the dough is smooth, tacky, and pulling away from the sides of the bowl.

Now it’s time for the first proof

• Transfer the dough to another bowl, cover with a towel and let it rise for 1 hour or until nearly doubled in size.

Shape the dough

When the dough has risen, lightly flour your hands and punch down the dough. Move it to a lightly floured work surface and split the dough in half. This will create two 9 by 5-inch loaf pans, so each half will go in one pan. To shape the dough, you have two options:

Traditional rolls

1. Cut 1/2 of the dough into 8 even pieces, each weighing 54 grams each.
2. Put the dough in your palm and pull in each edge, pinching it into a ball.
3. Put the seam side down and swirl your hands around the dough ball a few times, making it a tight roll. Put the 8 rolls in the loaf pan, cover and let rise another hour or until 50% larger.

Informal braided loaf

1. First, cut the dough into three long pieces and braid them into a long braid.
2. Instead of stopping here, cut the braid crosswise, making 6-8 small strips.
3. Take each strip and very gently stretch it out with your hands until it’s longer, then “loop” the strip around your fingers, creating a layered, folded roll.
4. Gently press this roll into the loaf pan, then repeat with the others, stacking them on top. You’re essentially creating a braid, but with a bit more fun and interest. Cover and let this rise another hour, or until 50% larger.

After the second proof it’s time to bake

Before baking, make a vegan egg wash by whisking together the maple syrup and oil and brushing it over the rolls and loaf. Preheat the oven to 375°F convection, or 400°F standard, and bake for 23-25 minutes, or until the rolls are lightly golden on top.

Storage tips

The best way to store this brioche, based on each method:

Room temperature: Store in an airtight bag at room temperature if you plan to eat within 2-3 days.

Fridge: Store in an airtight bag in the fridge for up to 7 days.

Freezer: The bread or rolls can be stored in an airtight bag and frozen for up to 6 months. Move to the fridge 24 hours before serving to let them thaw, then gently heat in the microwave or in the oven at 350°F for 10 minutes.

Why is this recipe in grams?

Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and miss-matched results.

I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!

Looking for similar recipes?

And that’s it for this Vegan Brioche!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3