Butterless Avocado Brioche

Brioche made without butter
Avocado Brioche
Brioche used to be my favorite bread once upon a non-vegan time and, I admit, I’ve never quite gotten over it.There is something magical about a bread with a melt-in-your-mouth texture and a crust that’s perfectly flaky and brittle. So much so that you cannot but forgive and forget all those calories crammed inside of it.I hadn’t before baked a vegan brioche, and although I had often toyed with the idea of making it with vegan butter, like Earth Balance, I never got around to it.

Until last week when I brought home a bag of perfect avocados.

I needed to think of a way to use them, fast, and I just wasn’t in the mood for guacamole. That’s when inspiration hit. Avocado brioche!

Avocados are really an excellent substitute for butter because they are high in fat (the good kind, unlike butter) and they have a creamy texture when mashed which is not unlike that of butter.

I googled up some recipes for avocado bread, but all were invariably for sweet breads, which I wasn’t looking for. So I decided to improvise on the recipe I’d always used for regular brioche, substituting for the eggs and the butter with two avocados and just two tablespoons of the vegan version of Smart Balance “butter.”

Looking back, I wouldn’t do anything differently, except, maybe, reduce the baking temperature, because the top fell just a wee bit in the oven. It didn’t take away, though, in any way from the beautiful, flaky texture of the brioche, or the amazing flavor. The bread had a lovely golden crust and was an exquisite pale green on the inside.

So here we go with my vegan avocado brioche. It’s much healthier than your regular brioche, and tastes just as good. Already it has gone to the top of my list of favorite recipes.

I think this bread will be a great entry for the wonderful Colored Breads event, hosted by Grain Power.
Brioche made with avocados and without butter. Vegan Recipe.

Butterless Avocado Brioche
 
Prep time
Cook time
Total time
 
A flaky Avocado Brioche made without butter and eggs. This bread has the same flaky texture as a regular brioche but is much healthier.
Author:
Recipe type: Bread
Cuisine: Vegan
Serves: 12
Ingredients
  • 1 package active dry yeast (2¼ tsp)
  • ⅓ cup almond milk (can use soy milk), warm
  • 1 cup all-purpose flour
  • 2¼ cups bread flour
  • 2 ripe avocados, mashed until there are no lumps (I put them through a potato ricer which did a perfect job). Squeeze a few drops of lemon juice into the avocado so it remains bright green.
  • 2 tbsp almond or soy milk
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tbsp vegan "butter" like Smart Balance or Earth Balance
Instructions
  1. Mix the yeast and almond milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes.
  2. Add to the bowl the all-purpose flour, mashed avocados, non-dairy milk, sugar, salt, and flour.
  3. Mix well until ingredients have blended together. Then add the bread flour and knead by hand for about 15 minutes or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won't stick to your fingers.
  4. Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
  5. Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1½ hours or until doubled.
  6. Punch the dough down, then cover again and let rise for another 2 hours.
  7. To shape the dough, divide it into four equal portions. Shape each portion into a smooth ball.
  8. Spray oil on the inside of a standard 9 X 5-inch loaf pan.
  9. Place the four balls of dough touching each other inside the loaf pan. Brush with some olive oil mixed with salt.
  10. Cover loosely with oiled plastic wrap and let rise another hour or until the loaf fills the pan and mushrooms over it.
  11. Brush some more of the olive-oil-salt mixture over the top.
  12. Bake in a 375-degree oven about 30 minutes.
If you enjoy bread-making, you might also want to try my Vegan Challah or my Soymilk Pompoms.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    wow, what an amazing bread! I bought brioche from store recently and it was so hard to bite, especially the top portion. Yours look so soft and fluffy!

  2. says

    Oh my god…i love brioche, looks fabulous n scrumptious Vaishali..am drooling over the brioche..with avocado i am for..thanks for sharing these wonderful bread..

  3. says

    I will be making this; it looks and sounds mouth watering.

    When I’m in Vietnam, I live where there is no refrigeration, so we use avocado as butter, which suits me as I a mostly vegan. Just mash the avocado, add a little lime juice (to keep the avocado from discolouring), and add a little salt if you wish. I use it as butter on banh mi (a sandwich made on baguette-type rolls).

  4. says

    Hi Vaishali
    I worked briefly at the 5th floor of TOI, and I remember you and Desikan clearly. Stumbled upon your blog thru Suranga aunty’s (kaimhanta/ugich konitari) and was pleasantly surprised. My wife is a fabulous cook and we are both strict vegetarians (in some countries I travel to, I’m vegan as well), so I am always looking out for recipes for her :)
    Shall set up an email feed for her right away!
    warm regards
    Vikram Hazra

  5. says

    How do ya you come up with such fab ideas, Vaishali? I would never have thought of substituting the butter with avocado.

    The fruit lends such a lovely color to the bread. Fantastic!

  6. says

    Brioche is really like the Amul ad – utterly, butterly delicious!
    Your avocado brioche is truly an inspired idea. The bread in both the before and after pictures looks really good.

  7. says

    Truly inspired is the right way to put it! I have put it on my list of must-try recipes. The challenge will be to find ripe avocados. Where I live (US Northeast), you have to buy them 4 or 5 days ahead of the day you want to use them. That requires a lot of planning and I am not always up to it, I’ll admit. But I love the idea so much that I will make an effort to be more organized, I will, I will.

  8. says

    Avocados sound like such a great idea for replacing eggs and butter in baking. It’s so worth trying even if I’m not vegan (or even vegetarian).

  9. says

    o wow I can’t beleive this Vaishali. I’ve been looking for a recipe for avocado bread. Loooved the texture. It looks sooo yummy. Will be trying this one verrry soon.

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