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–+ servings
baked vegan brioche two ways: bun and braided loaf.

Vegan Brioche

This vegan brioche uses the tangzhong method for an ultra-soft, fluffy, pull-apart texture. Rich, buttery, and perfectly golden, it’s ideal for breakfast, brunch, or anytime you want (plant-based!) bakery-style bread at home.
Prep Time 30 minutes
Cook Time 25 minutes
Chilling & Proofing Time 3 hours
Total Time 3 hours 55 minutes
Servings: 16 servings

Equipment

Ingredients

For the tangzhong:
  • 2 tablespoons (23g) all-purpose flour
  • 1/2 cup (120g) plant-based milk
For the brioche dough:
  • 2 1/4 teaspoon (9g) active dry yeast
  • 1 cup (240g) plant-based milk, at 100-105°F
  • 1/4 cup (57g) vegan butter, 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 extra-virgin olive oil
  • 1 tablespoon maple syrup
  • flaky salt, for topping

Instructions 

  1. First, begin the tangzhong. In a small pot whisk together the 23 grams of all-purpose flour and 120 grams of plant-based milk. Put this over medium heat and cook, stirring often, until it thickens and starts to look like a gel. If you want precision, you want it to be 175°F. But if it’s nice, thickened, opaque and gluey, you’re in a good spot. Remove this from the heat and set it aside to cool.
  2. In the bowl of a stand mixer, add the 9 grams of active dry 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.
  3. 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.
  4. 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.
  5. Transfer the dough to another bowl, cover with a towel and let it rise for 1 hour, or until nearly doubled in size.
  6. 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.
  7. Line the pans with parchment paper, or grease them well.
  8. To shape the dough, you have two options:
    The first, you can do traditional rolls: cut 1/2 of the dough into 8 even pieces, each weighing 54 grams each. Put the dough in your palm and pull in each edge, pinching it into a ball. 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.
  9. Another shape I like is a very informal twist: first, cut the dough into three long pieces. Braid them into a long braid. Instead of stopping here, cut the braid crosswise, making 6-8 small strips. 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. 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.
  10. Preheat the oven to 375°F convection, or 400°F standard.
  11. To make a vegan egg wash, whisk together the maple syrup and oil and brush it over the rolls.
  12. Bake for 23-25 minutes, or until the rolls are lightly golden on top. Enjoy warm.