Here's a genius way to have your brioche and eat it too: an Avocado Brioche. Healthy avocados stand in for most of the fat in this recipe, and you get a bread that's flaky, tender and quite perfect. A vegan, soy-free and nut-free recipe. (Updated from a recipe first posted on November 12, 2008)
Brioche used to be my favorite bread once upon a non-vegan time and 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.
Some years back I shared with you my Vegan Olive Oil Brioche with Aquafaba -- a bread so many of you have made over the years and loved. But before I came up with that one, I had shared with you, near the inception of this blog, a recipe for an avocado brioche that I love just as much.
I came up with this brioche while trying to find a way to use up some perfectly ripe avocados before they went bad on me, and because I just didn't feel like more guacamole. 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.
You will need two large or three small avocados for this recipe (about a cup, total), and just two tablespoons of vegan butter. This gives you the perfect texture: flaky and tender, and the bread has a lovely gold crust with an exquisite pale-green crumb.
How to make a beautiful avocado brioche:
- Use avocados that are perfectly ripe--green with a buttery texture and that mash easily. You can also blend them, but make sure they are smooth before you add them to the batter, with no lumps.
- As soon as you mash the avocado, squeeze some lemon juice on it so it doesn't discolor.
- The avocado kneads into the flour quite easily, but make sure you take the time to knead the butter into the dough thoroughly at the end for that great texture.
- You can shape this brioche anyway you want to--I like making four balls and laying them side by side in the loaf pan for a traditional shape. You can braid your brioche or just make a regular loaf.
- Every bread should be cooled thoroughly on a rack before slicing, and this brioche is no exception. I know you can't wait to eat it, but you don't want to eat it until it's perfect, do you?
Ingredients for avocado brioche:
- Bread flour (or all purpose flour)
- Nondairy milk (almond, soy or any milk will do)
- Vegan Butter
Looking for more vegan bread recipes?
- Vegan Brioche Buns
- Quick Ciabatta
- The Perfect Sandwich Bread
- Rustic Tuscan Bread | Pane Toscano
- Easy French Bread
- Gluten-Free Sandwich Bread
- 2 ¼ teaspoon active dry yeast
- ⅓ cup + 2 tbsp almond milk warm
- 3 ¼ cup bread flour (can use all purpose flour)
- 2 avocados (perfectly ripe, mashed until there are no lumps. Squeeze a few drops of lemon juice into the avocado so it remains bright green.)
- 2 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoon vegan butter (softened, at room temperature)
- Mix the yeast the milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes for the yeast to "bloom".
- Add to the bowl 1 cup of flour, mashed avocados, sugar and salt.
- Mix well until ingredients have blended together. Then add the remaining flour and knead by hand 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.
- Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
- Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1 ½ hours or until doubled.
- Punch the dough down, then cover again and let rise for another 2 hours.
- To shape the dough, divide it into four equal portions. Shape each portion into a smooth, oval ball.
- Spray oil on the inside of a standard 9 X 5-inch loaf pan.
- Place the four balls of dough touching each other inside the loaf pan.
- Cover loosely with oiled plastic wrap or with a shower cap and let rise another hour or until the loaf fills the pan and mushrooms over it.
- For a nice color, brush on some extra virgin olive oil mixed with salt.
- Bake in a 375-degree oven for 30 minutes.
- Place the loaf pan on a rack and let the bread cool about 20-30 minutes or until cool enough to handle. Unmold the bread from the pan by sliding a knife around the edges and turning upside town. It should release quite easily.
- Continue cooling, right side up, until thoroughly cooled.
Love this avocado brioche? Check out more vegan French recipes on Holy Cow!
This is one of the most brilliant recipes I have ever read. Absolutely genius. The first time I made it I used it as the base for a babka, and it was incredible — also made a few brioche muffins with some of the dough. Crumbly, incredible. Then I used it for date cinnamon buns, swapping out one of the avocados for equal weight in pumpkin puree. Also amazing. Versatile recipe, genius concept. Getting ready to make again for the third time in two weeks!
🙂 So happy you've enjoyed the brioche, and have been experimenting with the recipe. Pumpkin sounds like a great idea.
This recipe is so close to being Whole-Food-Plant-Based. What role is the vegan butter serving? Extra fat? What about extra avocado instead? What else would be a good sub for the vegan butter?
You could use vegetable oil. It helps add some more moisture to keep the bread soft.
Ich wünschte mir so sehr das das Rezept auch in Gramm Angaben wäre!
Added, click on the "metric" tab under ingredient list in recipe box.
Super und vielen Dank, habe ich gerade gesehen, jetzt muss ich ganz schnell dein Avocado Brioche nach backen!
Can I make these into dinner rolls?
This was fabulous. Thank you
Just made it , into buns with candied orange peel and sultanas. Thank you for such a wonderful idea !
Awesome, glad you liked it Stephanie!
How many cups is 2 avocados mashed? I avocado I will be using is bigger than the haas.
Use about the quantity you'd get from a medium Haas avocado-- that's what I used.
is there a way to figure out the nutritional info?
I am a new to yeasted breads, and not only were these a snap to make, they were SO GOOD. they ended up looking a bit greener and fluffier than in the photos, too!
As a new baker, I was worried around the butter stage that the dough was too wet but trust in the process and just let it all rise. It will all work out.
Really great vegan recipe and is my new favorite for sliced breads!
Thanks so much!
I made it, and I'll make it again.
Anonymous, you can use all-purpose flour with pretty good results.
What can we use instead of bread flour?
You can try 1 cup flour (129 grams) add in 1 1/2 teaspoons of vital wheat gluten (4 grams)
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.
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).
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.
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.
That looks so delicious. I would have never thought to use avocado, but it makes so much sense--genius.
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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!
that's amazing! i never would have thought of using avocados! this is definitely on my must-bake list!